Ingredients

The following ingredients have 6 Servings
  • 2 shallots (finely chopped)
  • 2 green onions (white part only, finely chopped)
  • 1/3 cup water
  • 1 tsp. dry mustard
  • 5-6 sprigs fresh lemon thyme
  • 2 tblsp. white wine vinegar
  • 2 tblsp. ketchup
  • 2 tblsp. lemon juice
  • 4 tblsp. cold butter
  • 10-12 shakes Tabasco
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 small (3 lb. frying chicken, butterflied)
  • 6 tblsp. butter (melted)
  • One lemon (sliced)
  • Additional fresh lemon thyme for garnish

Instruction

  • Place the shallots, green onions, thyme and water in a small saucepan and simmer over medium low heat for about 2 minutes or until the shallots and onions are tender.
  • Add the mustard, vinegar, ketchup, and lemon juice and continuing cooking over medium low heat for 5-6 minutes.
  • Set aside for 30 minutes to allow the flavors to develop.
  • Preheat the oven to 450 degrees.
  • Bring the sauce back to a very low temperature and stir in the cold butter, a tablespoon at a time. Add the Tabasco, salt and pepper.
  • Dry the chicken well and place it breast side up in a foil-lined baking pan. Sprinkle the chicken all over with salt and pepper. Brush half the melted butter over the chicken.
  • Cook in the preheated oven for 30 minutes, basting frequently with the remaining butter and the accumulated pan juices.
  • After 30 minutes of cooking, remove the pan from the oven and brush the chicken all over with the barbecue sauce. Return to the oven and continue cooking and basting with sauce and pan juices until an internal temperature of 165° is reached (15-30 minutes depending on the size of the chicken).
  • During the last 5-10 minutes of cooking, arrange lemon slices over the top of the chicken. Be sure to baste the lemon slices when basting the chicken.
  • Remove the chicken from the oven and allow it to rest for a few minutes before serving. Sprinkle with additional fresh lemon thyme if desired.