Mashing the garlic with salt gives a smooth texture to the marinade and coats the chicken evenly.
- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2005
Ingredients
Method
On cutting board, mince garlic. With flat side of chef's knife, mash with salt until fine paste; place in large bowl. Add lemon rind and juice, mustard, oregano and pepper; whisk to combine. Add chicken; toss to coat. Cover and refrigerate, turning occasionally, for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Reserving marinade, arrange chicken on rack on foil-lined rimmed baking sheet. Spoon marinade over top. Bake in 400°F (200°C) oven, turning once, until juices run clear when chicken is pierced, about 30 minutes.
Broil until drumettes are browned and crispy, about 3 minutes per side.
Nutritional facts <b>Per serving:</b> about
- Sodium 591 mg
- Protein 36 g
- Calories 401.0
- Total fat 26 g
- Cholesterol 112 mg
- Saturated fat 7 g
- Total carbohydrate 3 g
%RDI
- Iron 14.0
- Folate 3.0
- Calcium 4.0
- Vitamin A 6.0
- Vitamin C 17.0
