Recipe - Roasted Mint Chicken

One half cup Chopped fresh mint; divided
2 teaspoon Grated lemon peel
1 teaspoon Minced garlic
One fourth teaspoon Salt
1 Chicken; (3 One half lbs.),
quartered
1/8 teaspoon Freshly ground pepper
3 tablespoon Fresh lemon juice
1 tablespoon Olive oil

I made this for Shabbat and everyone liked it. It came from Ladies Home
Journal Online http://lhj.com.

1. Heat oven to 450 F. Combine One fourth 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 One fourth 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 lemonjuice 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 JEWISHFOOD digest by "Gilda and Bob Kurtzman"
kurtzman@ultinet.co.il on Apr 27, 1998