2 (2 1/2 to 3 lb.) broiler-fryers, cut up
1/2 cup melted butter
2 small cloves garlic, minced
1/3 cup wine vinegar
2 Tbsp maple syrup
2 tsp salt
1/8 tsp pepper
1/2 tsp dry mustard
1/2 tsp marjoram leaves
Place chicken skin side down in a large shallow baking pan. Combine butter, garlic, vinegar, maple syrup, salt, pepper, mustard and marjoram.
Pour over chicken. Bake in 425 oven 30 minutes. Turn chicken pieces. Baste with sauce and bake 30 more minutes or until chicken is tender.
I used chicken tenderloin instead of broiler-fryers, partly because I had some in the freezer and partly because I have no clue what a broiler-fryer is. I used white wine vinegar because the recipe didn't specify red or white but I thought white would taste better. I didn't use maple syrup, I used pancake syrup. Store brand. And I only had ground marjoram, not the leaves, so I used 1/4 tsp dry marjoram instead. I only had to cook the chicken 15 minutes on one side and 10 on the other.
What I'll do differently next time:
No changes to this recipe!
Verdict: Thumbs up!