| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Chopped fresh mint; divided |
| 2 | ts | Grated lemon peel |
| 1 | ts | Minced garlic |
| 1 | Chicken; quartered | |
| 1/4 | ts | Salt |
| 1/8 | ts | Freshly ground pepper |
| 3 | tb | Fresh lemon juice |
| 1 | tb | Olive oil |
INSTRUCTIONS
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 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. PER SERVING Calories 455 Total Fat 27 g Cholesterol 154 mg Sodium 279 mg Carbohydrates 2 g Protein 48 g Notes: Chopped fresh mint and lemon are slipped under the skin of the chicken for maximum flavor. Prep time: 10 minutes Baking time: 30 minutes Degree of difficulty: Easy Sent: Wednesday, April 15, 1998 6:27 AM (C) Copyright 1998, Meredith Corporation, All Rights Reserved. MC formatted using MC Buster 2.0d & SNT on 4/26/98 By LHJrecipe recipe mailing list [[email protected]] on Wednesday, April 15, 1998 6:27 AM Recipe by: LHJ ONLINE http://www.lhj.com Posted to MC-Recipe Digest by Barb at PK <[email protected]> on Apr 26, 1998
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