 Tonight we are making brown sugar baked chicken. This is a recipe that will be in the volume three cookbook. You're gonna start out with your chicken pieces in a baking dish. You choose how much you wanna cook. I've got at least enough for four people. I've got legs and thighs are really economical to buy. We're gonna start with mustard and we're gonna shake our mustard up. And the recipe says use three tablespoons but just squirt some mustard on your chicken like that. And now you are gonna use your hands or you can use a brush if you wanna use a brush to brush your chicken. But I'm gonna use my hands and I'm gonna rinse my hands off good and wash them with soap. And so you're gonna rub your chicken down with the mustard and make sure you get the little legs that are hiding the bottom as well. Now we're gonna go wash our hands. All right, first step done. It's easier just to do it in the baking dish. You're gonna bake them in and that way you don't have to mess up more than one dish. Except tossing it in another dish. Now we're gonna use onion powder and we're gonna use about a teaspoon of onion powder. So I'm gonna sprinkle them with this onion powder. We're gonna salt and pepper them really good. This is a lazy meal, one that cooks in the oven while you're relaxing. I like these kind. Salt them. You're gonna put lots of smoked paprika. Now this is smoked paprika so it does have a smoky flavor. So keep that in mind. And now we're doing brown sugar. All we're going to do is bake this uncovered for an hour until the chicken is done. I actually think I'm gonna pour just a little bit of water down in the bottom. Let's just put about a half a cup of water down in the bottom and don't mess up your sugar on your chicken, okay? We're gonna get that in the oven and bake it. We'll let y'all see it up close. 350 for, okay, we're gonna take this chicken alley oven, get it on a plate to serve. We're gonna get a piece and put it out on the plate. All right, let's cut into this and see if it's juicy. Juicy, oh yeah. Nice and moist and delicious. I'm gonna take a bite of it and let y'all know how it tastes. Am I good? Yeah. All right guys, I get to be the taste tester today because this is usually what I do with my chicken or my turkey. A lot of times we'll do the same thing with turkey and a smoker, so Tammy in me talked about it and she said, well, I ought to just try it and bake it. So we thought that would be a great idea. So I get to taste it and we get to see and I can already tell the skin is nice and crispy on the top. This is just a very good general poultry recipe that you can use, well, it's nice and juicy, man. See, I was worried about it getting dried out in the oven, that's good. And you could do this with a whole bird. You could do the whole chicken like this. That's good stuff. And that sweet, that sweet sugar, that's good. Now if you don't want the skin on it, now I haven't made it like this, but I know it would work. If you don't want the skin, you could take the skin off of it, treat it the same way, put the mustard on it, all the spices. You might could put a little oil on it too and then do the same thing with it and bake it. And I guarantee you it would still be good and juicy. It'd be, all that flavor would get in. That flavor's in that meat. Yeah. It's good. But now it is better when you eat the skin part because it's where all the stuff is, of course. So if you really don't like to eat chicken skin, then skin it and then season it. Or season it and put the skin, just lay some skin on top of it and then bake it. And that way it'll get a little fat on the top and you don't have to eat the skin. Yeah. Okay. But it's awesome. Okay. What do you think about the hoppin' John? Oh, that's right there. I didn't have any good, pretty ham to go in it, so I just used that smoke meat we had in there. That pork that we had in there. Yeah. I put a little extra pepper in them. Mm-hmm. So they're nice. They're hoppin' with some spice. I guess that's why they call it hoppin' John. That's good stuff. And then try our tomatoes. Okay. Now this I'm worried about. I'm not a super big tomato guy. I'm not a stewed tomato guy, but this is supposed to be good. That's different, yeah. It's really different. I can eat that. Yeah, and it's served over that bread, so it kind of cuts it a little bit. Plus those are homegrown tomatoes that we put up this summer. Thanks for watching Collard Valley Cooks where we eat what mama cooked. What? How long are you gonna sit there and chomp? I'm ready now. Thanks for watching Collard Valley Cooks where we cook what mama did. Bye y'all, love ya.