Turn plain broiled chicken into a tangy sensation! This Zesty Broiled Chicken is quick and delicious to make. Tender juicy chicken basted in a mustard glaze with lemon juice, fresh rosemary, and garlic. Perfect for a weeknight meal with very little effort.
I know this sounds weird, but I had an obsession with recipes long before I started to cook. It started when I was a little girl on the farm playing in my daddy’s old chicken coop that I turned into a “clubhouse”. I had a plastic box full of recipe cards that I adopted from my grandmama’s house. They didn’t belong to her, and I have no clue where they came from or how I got them (there is no telling). All I know is that I used to go out and gather “ingredients” for the recipes I’d read on the cards. Of course, the only real ingredients I had were the vegetables I may have stolen from my parent’s garden, but most of what I gathered just resembled the ingredient the recipe called for. Salt was always a fine powdery sand that I would get from one of our driveways dear our grain bins. Black pepper came from some fine dirt from a burn pile on the ground. One of my favorite “ingredients” were the fish-shaped leaves from my mama’s hydrangea bush. I would coat with a mud batter and pretend to fry them in hot oil just like I had seen my parents do.
My obsession for recipes continued into my early 20’s. Long before I was cooking for a new husband in my other life, I signed up for a recipe card mail order service. I received a big plastic box much like the one I had played with as a child. Every so often the company would mail me a package of recipe cards for my box. At some point, I canceled my subscription and didn’t finish filling my box, but that box moved around with me for many years, until one day it was deemed junk and I decided to sort and toss the recipes and throw out that clunky box I had hauled around for years.
A couple of weeks ago, I went to my “Must Try” recipe binder and came across one of those recipe cards from so long ago. I decided to try the recipe for Zesty Broiled Chicken. I’d had that card taking up space in my home(s) long enough.
To my surprise, this was one of the best chicken dishes I had made in a long time. The original recipe called for skinless pieces of chicken, but we like the skin so I opted for the skin. Sometimes leaving the skin on chicken minimizes the flavor because most of what you put on the chicken stays mainly on top of the skin and doesn’t get down to infuse the meat. NOT THIS ZESTY BROILED CHICKEN!
Here’s how I made this delicious Zesty Broiled Chicken:
Preheat the broiler.
Line a broiler pan with aluminum foil. Arrange the chicken onto the prepared pan, bone-side up. In a small bowl, combine the lemon juice garlic and rosemary. Brush the lemon juice mixture onto the chicken; season with salt and 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.
I could kick myself for not trying this recipe a hundred years ago. I have laid eyes on that recipe card a hundred times when planning our weekly menu. I have a few more of those cards left in my binder and will definitely be trying them soon. If they are half as good as this zesty broiled chicken recipe, I’m going to be really sore from kicking myself!
Zesty Broiled Chicken
- 2 ½ pounds chicken leg quarters cut and separated into legs and thighs
- Kosher salt and fresh cracked black pepper to taste
- 2 tablespoons fresh lemon juice
- 1 ½ teaspoons fresh rosemary chopped
- 1 clove garlic minced
- 3 tablespoons Dijon mustard
- lemon wedges and fresh rosemary sprigs for 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.