Name: Roasted Mint Chicken
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

Certainly God could with His Spirit instruct and justify those whom He would, but it has pleased His wisdom more to instruct and justify those who believe through the foolishness of preaching. The Word is the channel through which the Holy Spirit is given. [There are biblical passages] against those who hold the spoken word in contempt. The lips are the public reservoirs of the church. In them alone is kept the Word of God... Unless the Word is preached publicly, it slips away. The more it is preached, the more firmly it is retained. Reading it is not as profitable as hearing it, for the live voice teaches, exhorts, defends, and resists the spirit of error. Satan does not care a hoot for the written Word of God, but he flees at the speaking of the Word... This penetrates hearts and leads back those who stray.

Martin Luther

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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