Roasted chicken basted with a buttery curry-seasoned sauce.

Chicken Imperial

Salt

2 chickens, 2 1/2 to 3-pounds each, halved
1 1/2 sticks (3/4 cup) butter or margarine
2 teaspoons Worcestershire sauce
1 teaspoon curry powder
1 teaspoon oregano
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/4 teaspoon paprika
2 to 3 dashes Tabasco sauce
1/3 cup dry sherry wine

Spiced peaches and fresh parsley for garnish (optional)

1. Salt chickens on both sides and place in large, flat, ungreased pan, cut side up.
2. Combine remaining 9 ingredients in saucepan. Place on medium heat and mix well. Remove from heat and brush chicken generously with mixture, using pastry brush.
3. Place in 350°F (175°C) oven and bake 1 to 1 1/2 hours or until tender, basting and turning chicken every 10 to 15 minutes. Oven may be turned up the last few minutes to brown if desired.
4. Serve from pan or warm platter. Garnish with whole spiced peaches and fresh parsley if desired.

Makes 4 generous servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.