Greek Chicken

• 3 whole Chicken Breast Halves With Skin And Bone, Or 6 Bone-in, Skin-on Chicken Thighs
• 1 whole Lemon, Juiced
• 2 Tablespoons Oregano, Or To Taste
• 1/4 teaspoons Kosher Salt, Or To Taste
• 1/4 teaspoons Freshly Cracked Pepper, Or To Taste (Just Crack Away)
• 1/4 cups Olive Oil (just Enough To Drizzle Over Top)
• 2 Tablespoons Garlic Powder (just Sprinkle Generously)

1. Place chicken in a 9x13 baking pan.
2. Season both sides with garlic power, salt and pepper and oregano (be generous; I dont measure).
3. Drizzle the juice of one lemon over the chicken and drizzle olive oil over the chicken (again be generous, its olive oil not bacon fat).
4. Cover with plastic wrap and refrigerate for 8 hours (Ive done it for as little as 30 minutes and it is still good).
5. Take it out of the refrigerator 30 minutes before baking.
6. Bake at 350 degrees till meat is cooked and juices run clear, about 30 minutes.

chicken, lemon, oregano, kosher salt, freshly cracked pepper, olive oil, garlic

Taken from tastykitchen.com/recipes/main-courses/greek-chicken-2/ (may not work)