Roasted mint chicken

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

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