Oven baked chicken with a rich, tangy, buttery barbecue sauce.
Prep Time 40 minutesminutes
Cook Time 1 hourhour
Inactive Time 5 minutesminutes
Total Time 1 hourhour45 minutesminutes
Servings 6servings
Ingredients
2shallotsfinely chopped
2green onionswhite part only, finely chopped
1/3cupwater
1tsp.dry mustard
5-6sprigs fresh lemon thyme
2tblsp. white wine vinegar
2tblsp. ketchup
2tblsp. lemon juice
4tblsp. cold butter
10-12shakes Tabasco
1/2tsp.salt
1/2tsp.ground black pepper
1small3 lb. frying chicken, butterflied
6tblsp. buttermelted
One lemonsliced
Additional fresh lemon thyme for garnish
Instructions
Place the shallots, green onions, thyme and water in a small saucepan and simmer over medium low heat for about 2 minutes or until the shallots and onions are tender.
Add the mustard, vinegar, ketchup, and lemon juice and continuing cooking over medium low heat for 5-6 minutes.
Set aside for 30 minutes to allow the flavors to develop.
Preheat the oven to 450 degrees.
Bring the sauce back to a very low temperature and stir in the cold butter, a tablespoon at a time. Add the Tabasco, salt and pepper.
Dry the chicken well and place it breast side up in a foil-lined baking pan. Sprinkle the chicken all over with salt and pepper. Brush half the melted butter over the chicken.
Cook in the preheated oven for 30 minutes, basting frequently with the remaining butter and the accumulated pan juices.
After 30 minutes of cooking, remove the pan from the oven and brush the chicken all over with the barbecue sauce. Return to the oven and continue cooking and basting with sauce and pan juices until an internal temperature of 165° is reached (15-30 minutes depending on the size of the chicken).
During the last 5-10 minutes of cooking, arrange lemon slices over the top of the chicken. Be sure to baste the lemon slices when basting the chicken.
Remove the chicken from the oven and allow it to rest for a few minutes before serving. Sprinkle with additional fresh lemon thyme if desired.