A chef relents

In last week's Food section, a story about a soup-kitchen cooking contest included a photograph of barbecued chicken. We got many requests for the recipe, and we persuaded the reluctant chef, Rosa Stephens, to share it.

Makes 8 to 10 servings

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8 to 10 chicken legs or thighs

2 18-ounce bottles of honey barbecue sauce (Ms. Stephens prefers Sweet Baby Ray's)

1 cup maple syrup

1 tablespoon Mrs. Dash Lemon Pepper Seasoning Blend

1 tablespoon dried basil

1 orange

1 lemon

Fresh parsley, for garnish

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1.   Wash chicken and place pieces in a large bowl. Cover with honey barbecue sauce (about one bottle).

2.   Drizzle maple syrup over chicken, ensuring that all pieces are coated.

3.   Sprinkle chicken with Mrs. Dash Lemon Pepper and basil.

4.   Squeeze juice of one-half lemon and one-half orange over chicken. Cut remaining fruit into pieces and add to mix.

5.   Transfer chicken and all ingredients into Ziploc bags, seal tightly. Marinate overnight.

6. When ready to cook: Preheat oven to 250 degrees.

7.   Pour contents of Ziploc bag into glass baking dish. Cover tightly with foil, and bake for 4 hours.

8.   Remove chicken from oven. Drain liquid.

9.   Cover chicken with more honey barbecue sauce. Drizzle more syrup over top of chicken. Sprinkle with more Mrs. Dash Lemon Pepper and basil.

10. Return to oven, uncovered. Bake for an additional 45 minutes to one hour.

11. Garnish with the lemon and orange slices and fresh parsley.

- From Rosa Stephens, St. Philip's Lutheran Church

Per serving: 403 calories, 24 grams protein, 35 grams carbohydrates, 30 grams sugar, 16 grams fat, 111 milligrams cholesterol, 719 milligrams sodium, trace dietary fiber

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