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Ingredientes
- 1/2 c. Minced fresh mint, divided
- 2 tsp Grated lemon peel
- 1 tsp Chopped garlic
- 1/4 tsp Salt
- 1 x Chicken, (3 1/2 lbs.), quartered
- 1/8 tsp Freshly grnd pepper
- 3 Tbsp. Fresh lemon juice
- 1 Tbsp. Extra virgin olive oil
Direcciones
- I made this for Shabbat and everyone liked it. It came from Ladies Home
- 1. Heat oven to 450 F. Combine 1/4 c. mint with lemon peel and garlic in a c.. Spread under skin of each chicken piece; sprinkle chicken lightly with salt and pepper. Stir remaining 1/4 c. 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 mix. Bake 15 min. Brush with remaining lemon juice, bake 15 min more.
- Note: Here in Israel I use "nana" that is more like spearmint.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 329g | |
| Recipe makes 4 servings | |
| Calories 699 | |
| Calories from Fat 449 | 64% |
| Total Fat 49.86g | 62% |
| Saturated Fat 13.77g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 363mg | 15% |
| Potassium 623mg | 18% |
| Total Carbs 1.78g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.32g | 0% |
| Protein 57.62g | 92% |
