| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
(3- To 4-Pound) |
|
|
Chicken — split down back, |
|
|
Rinse, pat dry, |
|
|
And flatten |
| 2 |
ts |
Minced Garlic |
| 2 |
ts |
Dijon Mustard |
| 1/3 |
c |
Lemon Juice |
| 1/4 |
c |
Olive Oil |
| 1 |
tb |
Light Soy Sauce |
| 1 |
tb |
Snipped Chives |
| 1 |
tb |
Chopped Fresh Basil |
| 1 |
tb |
Rosemary |
| 1/2 |
ts |
Salt |
|
|
Freshly Ground Pepper |
|
|
Snipped Chives |
|
|
Lemon Wedges |
INSTRUCTIONS
Combine chicken, garlic, mustard, lemon juice, olive oil, soy sauce,
chives, basil, rosemary, salt and pepper to taste in large plastic food
bag. Secure bag and shake well so marinade coats chicken. Refrigerate 2 to
3 hours, or as long as overnight. Remove chicken from marinade. Reserve
marinade for basting. Place chicken skin-side up on shallow baking pan
lined with heavy foil. Season lightly to taste with salt and pepper. Roast
on upper oven rack at 425 degrees, brushing often with marinade after first
20 minutes. Roast until chicken is sizzling, deeply browned and juices run
clear when pierced with knife at joint of drumstick and thigh, about 45
minutes. Serve hot or warm. Garnish with chives and lemon wedges. Makes 4
servings. By Abby Mandel Copyright Los Angeles Times
Recipe By : Los Angeles Times - Prodigy
From:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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