How to Make Lemon Chicken

This is a tangy sensation that I once made for several weeks running. The key is to marinate the chicken for a few hours--once you've done that, baby, you're on Tasty Street.

Instructions

Difficulty: Easy

Things You’ll Need:

• 4 Chicken breasts
• 1/2 cup lemon juice (fresh is best)
• 1 1/2 cups water
• 1/2 cup olive oil
• 1/2 tsp. dried oregano
• 1 tsp. garlic powder
• 1/2 tsp. Rosemary
• 1/2 tsp. Spike
• salt and pepper to taste

1. Pre-heat oven to 450 degrees.
2. Combine lemon juice, water, olive oil, oregano, garlic powder, Rosemary, Spike. Yes, they're a fun couple Rosemary and Spike, I frequently invite them to dinner... they spice up the place nicely...
3. Taste the wonderful marinade and then salt and pepper if needed.
4. Add chicken and mix well. Marinate for at least an hour... if not longer. Your taste buds will thank you.
5. Place chicken in baking pan, cover with foil and bake at 450 degrees for 45 minutes.
6. Turn off heat, open foil and let the chicken cook ten minutes longer in the warm oven. This works well if you've removed the skin. If you haven't, try the tip below.

Tips & Warnings

• Alternative to step six to crisp up the chicken: Place chicken in another baking dish minus the marinade and foil and bake at 550 degrees for ten more minutes.
• You can use fresh garlic in addition to the powder, but not everybody can digest it, so know your audience, er, diners.