Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Chopped fresh mint; divided |
| 2 teaspoons | Grated lemon peel |
| 1 teaspoon | Minced garlic |
| ¼ teaspoon | Salt |
| 1 | Chicken; (3 1/2 lbs.), quartered |
| ⅛ teaspoon | Freshly ground pepper |
| 3 tablespoons | Fresh lemon juice |
| 1 tablespoon | Olive oil |
I made this for Shabbat and everyone liked it. It came from Ladies Home Journal Online .
1. Heat oven to 450 F. 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 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@...> on Apr 27, 1998