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Oven Fried Chicken With Hot Cranberry Dijon Sauce

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  Olive oil 2 Tablespoon
  Chicken legs with thighs 4 , skinned
  Garlic 2 Clove (10 gm), peeled, crushed
  Fine dry breadcrumbs 1⁄2 Cup (8 tbs)
  Toasted wheat germ 2 Tablespoon
  Grated parmesan cheese 2 Tablespoon
  Paprika 1⁄2 Teaspoon
  Dried oregano 1⁄4 Teaspoon
  Dried rosemary 1⁄4 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Canned jellied cranberry sauce 9 Ounce (1 can)
  Dijon mustard 2 Tablespoon
  Limes 2 , juiced

Preheat the oven to 375° F.
Mix together the coating ingredients.
Put them in a plastic bag.
One at a time, put each quarter in the bag, close it tightly, and shake well to coat the chicken on all sides.
Discard any leftover crumbs.
Coat a baking sheet with olive oil.
Lay the chicken, rounded side down, and the garlic on it.
Bake for 25 minutes on the top shelf.
Carefully loosen the chicken with a spatula, keeping the crust intact, and turn it over.
Bake for an additional 20 minutes or more, until cooked through.
Cooking time depends on the size of the leg quarters, which can vary considerably.
Meanwhile, make the sauce.
Heat the cranberry sauce in a saucepan (or in a microwave-safe quart measure in the microwave) until it's liquefied and boiling.
Whisk in the mustard and lime juice.
Serve the sauce hot in a gravy boat with the chicken.

Recipe Summary

Main Dish

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Oven Fried Chicken With Hot Cranberry Dijon Sauce Recipe