1 (3- to 4-pound)
1 chicken -- split down back,
1 rinse, pat dry,
1 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
1 freshly ground pepper
1 snipped chives
1 lemon wedges
Directions
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 skin-side
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:
Servings: 4 servings
Lemony Herbed Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry; Vegetable
The History of Recipes
Recipes as a concept can be tracked back into the far past, in truth as far into history as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, sadly, these early records were just very basic hieroglyphic instructions for food preparation.
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We hope you enjoy this Lemony Herbed Chicken recipe.
