Yield: 4 Servings
|½ cup||Chopped fresh mint; divided|
|2 teaspoons||Grated lemon peel|
|1 teaspoon||Minced garlic|
|1 \N||Chicken; quartered|
|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