Recipe - Lemony Herbed Chicken

1 (3 To 4Pound)
Chicken split down back,
Rinse, pat dry,
And flatten
2 teaspoon Minced Garlic
2 teaspoon Dijon Mustard
1/3 cup Lemon Juice
One fourth cup Olive Oil
1 tablespoon Light Soy Sauce
1 tablespoon Snipped Chives
1 tablespoon Chopped Fresh Basil
1 tablespoon Rosemary
One half teaspoon Salt
Freshly Ground Pepper
Snipped Chives
Lemon Wedges

Combine chicken, garlic, mustard, lemon juice, olive oil, soy sauce,
chives, basil, rosemary, salt and pepper to taste in large plastic food
bag. Secure bag and shake well so marinade coats chicken. Refrigerate 2 to
3 hours, or as long as overnight. Remove chicken from marinade. Reserve
marinade for basting. Place chicken skinside up on shallow baking pan
lined with heavy foil. Season lightly to taste with salt and pepper. Roast
on upper oven rack at 425 degrees, brushing often with marinade after first
20 minutes. Roast until chicken is sizzling, deeply browned and juices run
clear when pierced with knife at joint of drumstick and thigh, about 45
minutes. Serve hot or warm. Garnish with chives and lemon wedges. Makes 4
servings. By Abby Mandel Copyright Los Angeles Times

Recipe By : Los Angeles Times Prodigy

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip