| 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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