Sunday, February 8, 2009

Now This Is Tasty!

My top 3 magazines: Taste of Home, Simple and Delicious and Sunset. The first two are self explanatory. Sunset shows me beautiful places to visit that are at least on my half of the continent, so I might just go there, someday! I made this recipe out of the new Simple and Delicious magazine last night night for dinner. It is really good!

Honey Mustard Chicken
1/2 c. honey
1/4 c. prepared mustard
1 envelope ranch salad dressing mix
1 Tbs. dried parsley flakes
1 1/2 tsp. Italian seasoning
1/2 tsp. dried basil
1/2 tsp. chili powder
1/4 tsp. pepper
6 chicken drumsticks
6 bone-in chicken thighs

For sauce, in a small bowl, combine the first nine ingredients. Set aside 1/2 c. for serving. Place chicken in a greased 15-in. x 10-in. x 1-in. baking pan; brush with remaining sauce.

Bake, uncovered, at 350 for 45-50 minutes or until a meat thermometer reads 180 degrees and chicken juices run clear, basting occasionally with pan juices. Warm reserved sauce; serve with chicken. 6 servings.

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