Sweet and Tangy Barbecued Chicken
Recipe from
Better Homes and Gardens
Oven meals make cooking easy and this baked chicken recipe is a prime example.
Ingredients
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1medium onion, chopped (1/2 cup)see savings
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1 clovegarlic, mincedsee savings
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1 tablespooncooking oilsee savings
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1 8-ounce cantomato saucesee savings
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1/2 cuppacked brown sugarsee savings
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1/2 cupcider vinegarsee savings
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2 tablespoonsDijon-style mustardsee savings
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1 teaspoondried thyme, crushedsee savings
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1/2 teaspoonpeppersee savings
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6chicken legs (thigh-drumstick piece) (about 3-1/2 pounds total)see savings
Directions
1.
For sauce, in a 1-1/2-quart saucepan cook onion and garlic in hot oil until tender. Stir in tomato sauce, brown sugar, vinegar, Dijon-style mustard, thyme, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally.
2.
Skin chicken, if desired. Arrange chicken in a 15x10x1-inch baking pan. Pour half of the sauce over chicken.
3.
Bake, uncovered, in a 375 degree F oven for 50 to 60 minutes or until chicken is tender and cooked through, basting occasionally with additional sauce. Serve chicken with any remaining sauce. Makes 6 servings.
Make-Ahead Tip
Prepare sauce. Transfer to glass or plastic bowl; cover and refrigerate up to 24 hours. Continue as directed.
Nutrition information
Per serving: Calories 420, Total Fat 20 g, Saturated Fat 5 g, Cholesterol 120 mg, Sodium 493 mg, Carbohydrate 24 g, Protein 35 g.
Percent Daily Values are based on a 2,000 calorie diet
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