Ingredients

• 1 pound chicken thighs, bone in, with skin
• 1/4 cup canola
• 1 cup lemon juice
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 tablespoon dried rosemary

Preparation

1. Rinse chicken under cold water, pat dry with paper towel, and place chicken pieces skin-side-down in a 2-quart baking dish, Pyrex® bowl or other oven-safe cookware.
2. Pour oil and lemon juice into a 16-ounce container (with a tight-fitting lid) and shake to mix.
3. Mix black pepper, garlic powder and rosemary flakes together, reserving two teaspoons for later use. Add remaining spices to lemon/oil mixture, and shake until blended.
4. Sprinkle one teaspoon of the reserved spices over the chicken, cover and marinate overnight or at least 8 hours.
5. Pre-heat oven to 350° F. Uncover chicken and bake in oven for 25 minutes. (Leave chicken in the marinade.)
6. Remove from oven and turn chicken so that skin side is up. Sprinkle with remaining teaspoon of the spice mixture.
7. Bake for an additional 25 to 30 minutes or until chicken pieces are no longer pink inside.
8. Pour some of the remaining liquid over chicken when serving.

Helpful hints

• Use chicken breasts or a combination of breasts and thighs if desired.
• Season with garlic powder and rosemary to your personal taste. Amounts are suggestions only.
• Use 1 teaspoon fresh rosemary instead of dried if available.
• The longer the dish marinates the more flavorful. Marinate at least 8 hours but for full flavor, overnight.
• If you are on a protein-limited diet, decrease the portion to match your meal plan.