June's Chicken Recipe

Name: June's Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 6 -8 chicken pieces (I often use thigh & leg); ½ cup flour; water (tiny bit); ½ cup cider vinegar; ⅔ cup ketchup; ⅔ cup water; ¾ cup brown sugar; 2 teaspoons mustard; 2 teaspoons Worcestershire sauce; 2 teaspoons teriyaki sauce; salt & pepper

Servings: persons

6 -8 chicken pieces (I often use thigh & leg)
½ cup flour
water (tiny bit)
½ cup cider vinegar
⅔ cup ketchup
⅔ cup water
¾ cup brown sugar
2 teaspoons mustard
2 teaspoons Worcestershire sauce
2 teaspoons teriyaki sauce
salt & pepper

1
Preheat oven to 350F degrees.
2
Rinse chicken pieces with cold water and flour lightly.
3
(I usually put flour into a bag and shake the chicken.)
4
Place chicken into a greased roaster, add a tiny bit of water and bake for 1 hour.
5
While chicken bakes, combine the ingredients to make the sauce.
6
After the hour is up, pour sauce over chicken and place back into the oven.
7
Continue to bake for about 1 hour.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 -8 chicken pieces (I often use thigh & leg), ½ cup flour, water (tiny bit), ½ cup cider vinegar, and more.

Yes, June's Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

June's Chicken

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