Mustard and Lemon Chicken

Name: Mustard and Lemon Chicken
Yield: serves 6 to 8 as a main course
Ingredients: 6 tablespoons Hungarian paprika; 2 tablespoons freshly ground black pepper; 2 tablespoons celery salt; 2 tablespoons sugar; 1 tablespoon garlic powder; 1 tablespoon dry mustard; 1 teaspoon cayenne pepper; Zest of 1 to 2 lemons, minced; 2 tablespoons unsalted butter; 1 tablespoon Worcestershire sauce; 2 (3 1/2-pound) chickens; 1 onion, cut into thin wedges; 1 lemon, cut into thin wedges; 1 1/2 cups chicken stock; 3/4 cup freshly squeezed lemon juice; 1/2 onion, chopped; 1/2 cup unsalted butter; 1 tablespoon Worcestershire sauce; 1 tablespoon yellow mustard; 1/2 cup water

January 24, 2012

This tasty roasted chicken recipe is from Cheryl and Bill Jamison and is adapted from their book, Smoke & Spice. We made this together at their home in Santa Fe and adapted it to the Big Green Egg, which works perfectly at 250 to 275°F. The birds were a beautiful tobacco color from the oak lump charcoal smoke. If you like, add any leftover rub to the mop for additional flavor.

Recipe notes

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