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Lemon-mustard chicken

Yield: 6 servings

Ingredients:

• 2 lb To 2 1/2 lb chicken pieces; 1 ts Dried oregano; -(breasts thighs drumsticks) -=OR=-
• 2 tb Cooking oil; 1 ts Dried basil;
• 1 tb Dijon style mustard; 1/4 ts Onion salt;
• 1 tb Lemon juice; 1/8 ts Ground red pepper;
• 1 1/2 ts Lemon-pepper seasoning;

Instructions:

I use one of those cut-up chickens and I also usually double the amount of glaze. Rinse chicken; pat dry. Place chicken pieces skin side down on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 20 minutes or till lightly browned. Stir together all other ingredients for glaze. Brush chicken with glaze. Turn chicken; brush with more glaze. Broil for 5 to 15 minutes more or till tender and no longer pink brushing often with glaze during the last 5 minutes of cooking. from Better Homes and Gardens New Cook Book typed by Tiffany Hall-Graham

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