| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Chopped fresh mint; divided |
| 2 | ts | Grated lemon peel |
| 1 | ts | Minced garlic |
| 1/4 | ts | Salt |
| 1 | Chicken; (3 1/2 lbs.), quartered | |
| 1/8 | ts | Freshly ground pepper |
| 3 | tb | Fresh lemon juice |
| 1 | tb | Olive oil |
INSTRUCTIONS
I made this for Shabbat and everyone liked it. It came from Ladies Home Journal Online <http://lhj.com>. 1. Heat oven to 450 F. Combine 1/4 cup mint with lemon peel and garlic in a cup. Spread under skin of each chicken piece; sprinkle chicken lightly with salt and pepper. Stir remaining 1/4 cup mint with lemon juice and oil in a small bowl. 2. Arrange chicken skin side up in shallow roasting pan. Brush with half the lemon-juice mixture. Bake 15 minutes. Brush with remaining lemon juice, bake 15 minutes more. Note: Here in Israel I use "nana" which is more like spearmint. Posted to JEWISH-FOOD digest by "Gilda and Bob Kurtzman" <kurtzman@ultinet.co.il> on Apr 27, 1998
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