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Baked Chicken w/Mint

fresh mint leaves (leave whole)
1/4 cup rice wine
1/4 cup white wine vinegar
chicken pieces w/skin (drumsticks, thighs, breasts)
1/2 red onion (or several small red onions)
3-4 garlic cloves (or more)
salt and pepper
dried rosemary

Trim the excess fat from the chicken pieces, but leave at least
some of the skin on. I personally like the taste of chicken skin,
but I can understand wanting to remove it for health reasons.
Compromise--leave just a little bit on! Place in a bowl with the
rice wine and vinegar. Let marinate for at least 30 min.

Lay a piece of foil over the bottom of a baking dish. Grease the
surface of the foil, and lay a bed of mint leaves on top of it.
Use only enough so that the chicken will neat little bed to lay
upon!

Cut the red onion into coarse pieces. Sprinkle loosely on top of
the mint leaves. Sprinkle some salt over the onion and mint.

Peel the garlic cloves, and cut each in half. Take the chicken
out of the marinade and sprinkle both sides with salt and pepper
to taste. Place the pieces on top of the mint and onions. Take
the garlic pieces and place them between chicken pieces (or even
on top, if you like!)

Bake in a 350 degree oven for around 30 min. (depending on how much
chicken you used), or until fully cooked. Fully cooked means that
when you poke a knife next to the bone, there won't be any bright
red blood running out. Turn chicken pieces over once during baking.
When done, turn the oven onto broil and broil the chicken, skin
side up, for about 5 min., or until skin is lightly brown.

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