Maple Baked Chicken

Since I found this recipe a month ago in Essence Great Cooking, we've had this three times! Smells like honey-mustard when baking, and serves up slightly sweet and spicy, without a mustard-y taste. Enjoy the cookbook original, but I have added quite a bit and here is the version my family prefers. Works fine with just the poultry seasoning if you are short on spices.

• Ready In: 1 hr 10 mins
• Serves: 5

Ingredients

• 1 (3 lb)  chicken, cut or 3  lbs chicken drumsticks or 3  lbs chicken thighs or 3  lbs chicken wings
• 2  tablespoons  fried poultry seasoning (McCormicks Salt-free Grill Mates is best) or 2  tablespoons poultry seasoning (McCormicks Salt-free Grill Mates is best)
• 1⁄4 teaspoon marjoram
• 1⁄4 teaspoon onion powder
• 1⁄4 teaspoon  Italian spices
•  salt and pepper
• 1⁄2 cup maple syrup
• 1⁄4 cup prepared mustard (spicy is good)
• 1  tablespoon brown sugar
• 2  teaspoons lemon juice
• 2  tablespoons butter, cut into pieces

Directions

1. Remove any visible fat from chicken, then rinse chicken under cold water and pat dry with paper towel.
2. Coat sides with poultry seasoning, pepper, marjoram, onion powder& italian seasonings (more or less to taste).
3. In large baking dish, arrange chicken pieces in single layer.
4. In medium bowl, blend syrup, mustard, lemon juice & brown sugar; pour mixture over chicken.
5. Dot each piece with butter, cover with foil, and bake at 350°F for 30 minutes.
6. Uncover dish, bake basting occasionally with pan juices, until brown& glazed- about 20 additional minutes.
7. Transfer to serving platter and garnish with parsley.