I’m always experimenting with new chicken recipes. I tried this chicken this past Shabbos and even the onions were finished! It’s sweet with a tang to it. Simply delicious!

YIELDS 4 ADULT PORTIONS OR 8 CHILDREN’S PORTIONS

• 4 chicken bottoms, cut into eighths
• 1 large onion, sliced into half rounds
• ⅓ cup brown sugar (¼ cup if you like it less sweet)
• 2½ Tbsp olive oil
• 2 Tbsp apple cider vinegar
• 2 Tbsp Dijon mustard
• 1 Tbsp fresh lemon juice (2 Tbsp if you like it tangy)
• 1–2 cloves garlic, minced
• 1 tsp seasoned salt
• ¼ tsp black pepper, or to taste

Preheat oven to 350°F (175°C).

Place onion slices on the bottom of a 9x13-inch (20x30-cm) baking pan. Add chicken pieces on top. Mix together the rest of the ingredients in a small bowl, forming a paste. Smear all over chicken. Cover with aluminum foil. Bake for 1½ hours covered and ½ hour uncovered. After chicken is uncovered, baste once or twice in middle.

Note: If you want even more flavorful chicken, prepare it Thursday night, let marinate in the fridge overnight, and bake the next morning.

(Originally featured in Family Table, Issue 748)