roasted mint chicken from lhj

Categories
Chicken
Yield
4 Servings
MeasureIngredient
½ cup Chopped fresh mint; divided
2 teaspoons Grated lemon peel
1 teaspoon Minced garlic
Chicken; quartered
¼ teaspoon Salt
⅛ teaspoon Freshly ground pepper
3 tablespoons Fresh lemon juice
1 tablespoon Olive oil

1. Heat oven to 450øF. Combine ¼ 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 ¼ 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@...] on Wednesday, April 15, 1998 6:27 AM Recipe by: LHJ ONLINE

Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 26, 1998

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