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-> [Asian, Chicken, Chinese, Ethnic, Fruits, Poultry] -> [Lemony herbed chicken Recipe] |
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Lemony herbed chicken
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| Artist: |
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| Categories: |
Asian, Chicken, Chinese, Ethnic, Fruits, Poultry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| | (3- To 4-Pound) | | | Chicken -- split down back | | | Rinse, pat dry | | | And flatten | | 2
| tsp | Minced Garlic | | 2
| tsp | Dijon Mustard | | 1/3
| cup | Lemon Juice | | 1/4
| cup | Olive Oil | | 1
| tbsp | Light Soy Sauce | | 1
| tbsp | Snipped Chives | | 1
| tbsp | Chopped Fresh Basil | | 1
| tbsp | Rosemary | | 1/2
| tsp | Salt | | | Freshly Ground Pepper | | | Snipped Chives | | | Lemon Wedges |
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Procedures:
| 1 | Combine chicken, garlic, mustard, lemon juice, olive oil, soy sauce, chives, basil, rosemary, salt and pepper to taste in large plastic food bag. | | 2 | Secure bag and shake well so marinade coats chicken. | | 3 | Refrigerate 2 to 3 hours, or as long as overnight. | | 4 | Remove chicken from marinade. | | 5 | Reserve marinade for basting. | | 6 | Place chicken skin-side up on shallow baking pan lined with heavy foil. | | 7 | Season lightly to taste with salt and pepper. | | 8 | Roast on upper oven rack at 425 degrees, brushing often with marinade after first 20 minutes. | | 9 | Roast until chicken is sizzling, deeply browned and juices run clear when pierced with knife at joint of drumstick and thigh, about 45 minutes. | | 10 | Serve hot or warm. | | 11 | Garnish with chives and lemon wedges. | | 12 | Makes 4 servings |
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