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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 4 |
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Allow for 3 hours to marinade: included in cooking time. Ingredients:
1/2 cup vegetable oil |
1/2 cup lime juice |
2 tablespoons chopped fresh basil or 2 teaspoons dried basil leaves |
2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano leaves |
2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme leaves |
1 teaspoon onion powder |
1/4 teaspoon lemon pepper |
4 chicken thighs, and drumstick hindquarters (about 3 pounds) |
Directions:
1. Mix all ingredients except chicken in sealable heavy-duty plastic bag or glass bowl.
2. Add chicken; turn to coat with marinade. Seal bag or cover bowl. Refrigerate at least 3 hours, turning occasionally.
3. Heat oven to 375.
4. Grease rack of broiler pan.
5. Remove chicken from marinade; reserve marinade.
6. Place chicken on rack in broiler pan.
7. Bake uncovered 30 minutes; turn chicken.
8. Brush with marinade.
9. Bake uncovered about 45 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.
10. Discard any remaining marinade.
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