LEMON-GARLIC-HERB CHICKEN

8 large chicken thighs, skin removed, but bone-in
grated rind and juice of 1 lemon
3 Tbsp extra virgin olive oil
3 large cloves garlic, minced
2 Tbsp fresh mint, chopped, or 2 tsp dried
1 tsp ground cumin
1/2 tsp ground coriander
salt & pepper to taste
(optional) cayenne pepper, to taste
chopped fresh coriander (cilantro) for garnish

- Arrange the skinned chicken pieces in a baking dish large enough to accomodate in a single layer.
- Whisk together remaining ingredients except fresh coriander. Pour over chicken, turning pieces to coat. - Cover the dish with lid or plastic wrap, and refrigerate for 1 to 4 hours.
- Place uncovered dish in cold oven, then bake at 350 for 45 - 50 minutes, or until tender when pierced with a fork and juices run clear. Baste the chicken with the pan juices a couple of times while baking.
- Serve the chicken hot or cold, garnished with chopped fresh coriander leaves. Yum.

- carb total - 10 for whole recipe, just over 1 gram per piece