8 skin-on, bone-in chicken pieces
½ C lemon juice (about 2 lemons)
3 tbsp. olive oil
1 tbsp. each garlic powder and dried oregano leaves
1 ½ tsp. dried basil
1 ½ tsp. pepper
½ tsp. salt
Make several shallow slashes in chicken and place chicken in a baking dish. In a medium bowl, whisk lemon juice with oil, herbs, pepper and salt. Pour over chicken. Turn to coat evenly. Marinate at room temperature for 20 minutes or refrigerate up to 4 hours. Remove chicken from marinade (do not discard marinade). Bake at 350°F for about 1 hour (basting occasionally).