I use a 2 gallon zip lock bag. Rinse off chicken pieces. I sometime make this with a cut up whole fryer. That way everyone has a choice, but in our house we enjoy wings and legs. I leave skin on and cut off anything extra. I still add these pieces to the pan because they offer flavor and additional moisture for baking.

Pat pieces dry. Put chicken in mixing bowl.... I LAY MINE IN A CLEAN SINK .... Sprinkle chicken with salt, pepper, paprika, black pepper.... You can use garlic powder now.... But I put minced garlic in the marinade, so I do not. I rub seasoning into the meat by hand..... You can use thyme, rosemary, or sage.

Put chicken pieces in the 2 gallon zip lock bag... Cut lemons in half and squeeze in bag. Drop the rhine from the lemon in bag also. You do not need to worry about taking out seeds since the marinade will be tossed. Add minced garlic and onion. Also add oil.

Squeeze the air out of bag and close. Squeeze bag to coat chicken. Place bag in the fridge. Can be marinated over night... But marinade at least 1 hour.

I make this often with buttered noodles made with chicken broth, rice pilaf, or a sage based dressing.

Either use aluminum foil (dull side up), or lightly spray cookie sheet with cooking spray. Lay out pieces in single layer. Discard marinade. Lay pieces where legs and wings are mixed. The extra pieces of removed skin can also be placed on cookie sheet for extra flavor and moisture. Bake at 375° for 35-40 minutes.