Crisp Baked Chicken

Source: Angela Lowry

4 chicken portions; quarters or breasts skinned

1 Tbsp Oil

1 Tbsp Lemon juice

1 Tbsp Whole grain mustard

Salt, to taste

Pepper, to taste

1 Tbsp Dried sage

2 Tbsp Onion; grated

1 1/2 cup bread crumbs OR crushed cereal

Preheat the oven at 375 degrees. Place the chicken pieces in a greased baking dish. Place the oil, lemon juice, mustard, plenty of seasoning, sage and onion in a screw top jar and shake well until everything is thoroughly combined. Brush the chicken pieces generously with the mustard-and-onion mixture, ensuring that they are particularly well coated on top. Press the soft bread crumbs on each chicken portion as it is brushed with the mixture to make, even coating. Bake the coated chicken for 50-60 minutes, or until they are crisp and golden outside and thoroughly cooked through and the juices run clear when pierced with the tip of a knife. Serve at once.