Italian Chicken With Dried Oregano

Italian Chicken With Dried Oregano

Ingredients:
4 pieces of free-range, organic chicken
2 tablespoon olive oil
2 tablespoon lemon juice
1 clove garlic, crushed
1/4 teaspoon dried oregano
Freshly ground black pepper, to taste

Directions:
Mix all in a shallow dish. Add 4 pieces of chicken, turning to coat well.
Cover and refrigerate for 8-12 hours, remember to turn it over occasionally.
One hour before serving, heat oven to 450 degrees. Line a baking sheet with
foil, and put chicken on. Put pan in oven, reduce heat to 325 degrees.
Bake 35-45 minutes.
Moroccan Chicken Thighs
Serves 4-6
A great combination of elements that you would not typically associate with
chicken, but that come together nicely to create a wide array of tastes. Easy
preparation and simple ingredients make this a great selection for any dinner, but
that is just light enough for a Sunday brunch.