Glazed Mustard-Molasses Chicken

This chicken is delicious with potato salad tossed with bacon, capers, and a warm vinaigrette.

• 1/4 cup molasses
• 3 Tbs. Dijon-style mustard
• 1 Tbs. apple-cider vinegar
• 1/4 tsp. Tabasco or other hot sauce
• 3- to 4-lb. roasting chicken, cut into pieces (or 3-1/2 lb. chicken pieces), rinsed and dried
• Salt and freshly ground black pepper

Set a rack at the highest oven position. Heat the oven to 400°F. In a small, shallow bowl, whisk together the molasses, mustard, vinegar, and Tabasco sauce. Dredge the chicken pieces in the glaze, coating completely. Put the pieces, skin side down, in a rimmed, shallow 10x15-inch sheet pan. Pour any leftover glaze over the chicken; sprinkle liberally with salt and pepper.

Roast on the top rack until the juices run barely clear when you prick the chicken, about 40 minutes. Remove the pan from the oven and set the broiler on high. Turn the chicken over and baste it with the pan drippings. If a lot of fat has rendered out, spoon some off before broiling to prevent flare-ups. Broil, basting the chicken and rotating the pan for even browning, until the chicken pieces are shiny and well browned, about 8 minutes. Drizzle the chicken with the pan drippings before serving.