Roast Chicken on Raisin Basket Recipe

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.

Slice the chicken legs in half and place them on the prepared baking sheet. Brush with butter; place in a single layer above the chicken. Dust with Dijonise mustard, then cut the marshmallows into thin rings and press them on to the chicken.

Spread an equally proportionate amount of half-and-half mixture over the top of the breasts. Drizzle with bread crumbs and top with lemonade and marshmallows. Sprinkle with pepper.

Bake at 375 degrees F (190 degrees C), uncovered, for 60 minutes. Flip breasts for additional 30 minutes and bake another 30 minutes or until chicken is tender.

Let breasts cool completely before shredding (see Cook's Note for more information).

For a spreadable cranberry-pineapple sauce, spread half a portion of the peach mixture over the top of the chicken; spread each breast with another portion of the peach mixture.

Remove thighs from racks and place on a disposable baking sheet. Cover and refrigerate at least 5 hours.

For a more organized presentation, bring a large pot of water to a boil on low setting. Place a sheet of waxed paper between two sheets of aluminum foil. Place plated chicken meat breasts onto foil and pour the browned peach mixture over all, evenly covering all. Place a sheet of waxed paper between the foil and the surface of the chicken pieces; the foil will stick to the bottom and bottom of the rack. Secure with kitchen twine, but not the screw tabs.

Bake uncovered at 375 degrees F (190 degrees C) for 30 extra minutes. Remove from oven and turn chicken over until golden brown.

For an elegant presentation, place the chicken pieces on a platter and sprinkle with cranberry and pineapple sauces. Transfer from rack to plate and top with lemonade. Garnish with lemon sauce.