Roasted Chicken Breasts with Ras el Hanout, Garlic and Mint

Name: Roasted Chicken Breasts with Ras el Hanout, Garlic and Mint
Ingredients: 2 whole bone-in chicken breasts, each about 1-1/2 pounds (or 4 whole chicken legs (including drumstick and thigh); 1-1/2 tablespoons olive oil; salt to taste; 1 tablespoon lemon juice; 1 medium clove garlic, finely chopped; 1 tablespoon chopped fresh mint; 1 teaspoon Ras-el-Hanout; 1 teaspoon grated fresh lemon peel; 1/2 teaspoon paprika

From: Stamford Advocate

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Ingredients

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2 whole bone-in chicken breasts, each about 1-1/2 pounds (or 4 whole chicken legs (including drumstick and thigh)
1-1/2 tablespoons olive oil
salt to taste
1 tablespoon lemon juice
1 medium clove garlic, finely chopped
1 tablespoon chopped fresh mint
1 teaspoon Ras-el-Hanout
1 teaspoon grated fresh lemon peel
1/2 teaspoon paprika

Instructions

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Preheat the oven to 500 degrees.

Wash and dry the chicken breasts and place them on a rack in a roasting pan.

Brush with 1/2 tablespoon olive oil and sprinkle with salt to taste.

Roast for .

Combine the remaining tablespoon olive oil, the lemon juice, garlic, mint, Ras-el-Hanout, lemon peel and paprika in a bowl and brush the chicken with the spice mixture.

Lower the oven heat to 350 degrees.

Roast for another or until cooked through (a meat thermometer inserted into the thickest part of the breast will register 160 degrees).

Let rest for before carving.

Makes 4 servings

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