| 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 [LHJRECIPE@MEDIA.TEAMNET.NET] 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 <abprice@wf.net> on Apr 26, 1998
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