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Print this Recipe    Lemon Mustard

Lemon-Mustard Chicken

4 cups lemon juice
2 chickens, in eighths, skinned
1 1/2 cups honey
1/2 to 1 cups mustard
2 tbsp. basil
2 tbsp. marjoram
1 lemon
1 lime

Place the skinned chicken in a single layer in a pan and pour the
lemon juice over it. Marinate for 4-7 hours, turning after half
the time has elapsed. Discard the juice.

Mix together the honey, mustard, basil, marjoram, and about 1/2
cup lemon juice. Taste the mixture. It should be tart, but sweet.
The mustard should be pretty evident, but it should not overpower
the other ingredients. Add more honey/mustard/lemon juice accordingly.

Pour the sauce over the chicken.

Slice the lemon and lime thinly, and place the slices over the
chicken.

Cover, and bake at 350 F for 75-90 minutes until done. Baste every
half hour, and uncover for the last 15 minutes. Note that I like
well-done chicken, so you might want to modify the baking time.

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