2 ½poundschicken leg quarterscut and separated into legs and thighs
Kosher salt and freshly cracked black pepperto taste
2tablespoonsfresh lemon juice
1 ½teaspoonsfresh rosemarychopped
lemon wedges and fresh rosemary sprigsfor garnish (optional)
Preheat the broiler.
Line a broiler pan with aluminum foil. Arrange the chicken onto the prepared pan, bone-side up. Drizzle the chicken with lemon juice and sprinkle with chopped rosemary and garlic. Season with salt & pepper to taste.
Broil the chicken 6-inches under the heat, until lightly browned, about 10 to 15 minutes.
Turn the chicken over and boil for an additional 15 to 20 minutes, or until the chicken is lightly browned and juices run clear.
Remove the pan of chicken from the oven; brush chicken to coat evenly with the mustard sauce. Return to the broiler and cook until golden brown, about 2 to 3 more minutes.
Place the chicken on a serving platter. Garnish with lemon wedges and sprigs of rosemary.
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
Thanks for visiting TheMountainKitchen.com We hope you like this recipe. Please share your thoughts about this recipe with us!