Lemon Herbed Chicken

• 14 cup vegetable oil
• 14 cup ketchup or 14 cup chili sauce
• 2 tablespoons lemon juice
• 2 tablespoons soy sauce
• 14 teaspoon salt
• 14 teaspoon pepper
• 12 teaspoon rosemary
• 12 teaspoon marjoram leaves
• 12 teaspoon thyme leaves
• 3 lbs broiler chicken pieces, rinsed and dried (with or without skin, I've also used boneless chicken)
• 5 cups kellogg's corn flakes, slightly crushed

1. Heat oven to 350.
2. In a large bowl, combine oil, ketchup, lemon juice, soy sauce, salt, pepper, and spices.
3. I usually then pour this into a large ziploc bag.
4. Add chicken and turn bag to coat.
5. Refrigerate at least 1-2 hours, or more if desired.
6. Place corn flakes in shallow dish.
7. Add chicken pieces to corn flakes, and coat with the cereal.
8. Place in a single layer in a slightly greased shallow pan.
9. Bake for 45 minutes to 1 hour, until chicken is tender and no longer pink.

vegetable oil, ketchup, lemon juice, soy sauce, salt, pepper, rosemary, marjoram leaves, thyme, chicken, kelloggs

Taken from www.food.com/recipe/lemon-herbed-chicken-52598 (may not work)