Tangy Lemon-Lime Chicken

• 6 skinless chicken thighs
• 2 limes, juiced
• lemon twists
• 1/8 tsp. pepper
• 1 tsp. margarine
• 2 lemons, juiced
• 1 garlic clove, crushed
• 1/4 tsp. dried thyme leaves
• 1/3 c. sweet white wine
• 1/8 tsp. oregano
• 6 to 8 cherry tomatoes

1. In large bowl, mix together lemon juice, lime juice, garlic, thyme, pepper, oregano and wine.
2. Add chicken, turning to coat. Refrigerate for 30 to 45 minutes.
3. Remove chicken from marinade. In large baking pan, arrange chicken in single layer; pour marinade over chicken.
4. Dot with margarine.
5. Bake in a 425u0b0 oven for about 40 minutes, basting every 10 minutes with pan juices. To serve, arrange chicken on platter.
6. Spoon juices over chicken; garnish with cherry tomatoes and lemon twists.
7. Makes 4 servings.

chicken thighs, lemon twists, pepper, margarine, lemons, garlic, thyme, sweet white wine, oregano, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=455576 (may not work)