Roasted Chicken with Jezebel Sauce

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Somedays I think I should have really grown up in the South.

"What?" You say "I thought you were a Midwest girl, through and through!"

And yes, I am. But every once in a while, my Uncle brings my Dad a big stack of magazines. And when my Dad is done reading them, by Brother reads them. And when they are all done with them, the magazines get placed in a stack on the floor until my parents drive out to see me. And then my Dad gives me a giant stack of magazines to read, the majority of which are Garden and Gun.

And it takes me forever to get through them, not only because of the quantity of magazines I receive at one time, but also because I sit there and stare at the pictures and daydream. I look at pictures of gorgeous women wearing boots and perfectly tailored vests, leading beautiful horses through a sun lit field with a shotgun slung over their shoulder and I think to myself "Yes! Yes! yeeeessssss! That is soooo meeee!"



And I gaze at photos of huge farmhouses surrounded by giant verandas, where rocking chairs and lazy dogs are the main feature, surrounded by unkept yet perfectly tamed cottage gardens and I think "I want that house to be miiiiiiine!!!"

And I stare at photos of women in tailored cotton gingham dresses holding artisan crafted cocktails in mason jars while they listen to a band of fiddlers and banjoers play their souls into a Appalachian Waltz and I think "I could be that girl, I really could!"

And then eventually I stop daydreaming and read the articles tear out the pages with recipes in them. This is one of those recipes,



Roasted Chicken with Jezebel Sauce (taken from Garden and Gun Magazine, Oct 2012, by Tandy Wilson)

Jezebel Sauce:
1 lemon
2 medium red onions
2 TBSP whole grain mustard
2 TBSP fresh horseradish, grated
2 TBSP lemon marmalade
1 TBSP sorghum (or molasses)

Cut the top and exposed root off of the onions, peel the papers off and quarter from top to bottom.
Brush the onion quarters with oil and season with salt.
Roast (or grill) the onions, cut side down, in a 400 F degree oven until well browned on the bottom.
Let the onions cool and then finely mince.
Zest and juice a lemon (reserve the zest for tomorrow).
Mix together the mustard, horseradish, marmalade, sorghum, and lemon juice.
Fold in the onions.
Season with salt and pepper and refrigerate overnight.
This is best if you let it sit for 2 days in the fridge before using it, although it is still good after only 1 overnight in the fridge. You can keep it, well sealed, up to 2 weeks.

Chicken:
Season the chicken thighs with salt, pepper, and the lemon zest.
Cover and refrigerate overnight.
When you are ready to cool, remove the chicken and the sauce from the fridge to take the chill off.
Place a 12" cast iron skillet in the oven and preheat to 425F.
Remove the hot pan from the oven and place 2 TBSP oil in the pan, swirling to coat.
Place the chicken, skin side down in the pan and return to the oven.
Roast for 20 minutes, or until the chicken is just cooked through.
To serve, place a dab of jezebel sauce on the plate, top with chicken and garnish with an additional dollop of jezebel sauce on top.
Enjoy!