Ingredients:
2/3 c. lemon juice (juice of 4 to 5 lemons)
1/3 c. dry white wine
3 Tbsp. olive oil
1/4 c. chopped fresh parsley
1 garlic bulb, cloves separated, peeled and chopped
1 (3 to 3½ lb.) chicken, cut into 8 pieces
1/2 tsp. salt
1/2 tsp. black pepper
Directions:
Coat a 9x13 inch baking dish with cooking spray.
In a large bowl, combine the lemon juice, wine, oil, parsley, and garlic.
Sprinkle the chicken with salt and pepper and place in prepared baking dish. Pour lemon mixture over the chicken, cover, and marinate 20 to 30 minutes in the refrigerator.
Bake in oven preheated to 375 degrees, uncovered, 60 to 70 minutes, or until no pink remains and the juices run clear.
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