BAKED CHICKEN

1/4 c. olive oil
1 (4 lb.) roasting chicken, cut into 8 pieces, patted dry

1 1/2 tsp. Salt

1/4 tsp. black pepper, ground

1 1/2 tsp tumeric

2 tsp paprika

1 clove garlic, chpd
2 lg. rosemary sprigs, chpd

3 tbsp. fresh lemon juice
2 tbsp. red wine vinegar

Preheat oven to 400 degrees.

Combine oil with lemon juice, vinegar, herbs and seasoning. Mix well.

Place chicken in a large bowl, pour oil over chicken and be sure all chicken is coated well with the seasoned oil. Let marinade 1 – 1 ½ hours.

Position chicken in aluminum or stainless steel pan, or dutch oven

Bake for 50 – 60 minutes.

Remove from oven let stand for at least 10 minutes.

Serves 4-5

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