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I use a 2 gallon zip lock bag.
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Rinse off chicken pieces.
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I sometime make this with a cut up whole fryer.
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That way everyone has a choice, but in our house we enjoy wings and legs.
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I leave skin on and cut off anything extra.
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I still add these pieces to the pan because they offer flavor and additional moisture for baking.
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Pat pieces dry.
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Put chicken in mixing bowl....
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I LAY MINE IN A CLEAN SINK .... Sprinkle chicken with salt, pepper, paprika, black pepper.... You can use garlic powder now....
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But I put minced garlic in the marinade, so I do not.
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I rub seasoning into the meat by hand..... You can use thyme, rosemary, or sage.
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Put chicken pieces in the 2 gallon zip lock bag... Cut lemons in half and squeeze in bag.
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Drop the rhine from the lemon in bag also.
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You do not need to worry about taking out seeds since the marinade will be tossed.
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Add minced garlic and onion.
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Also add oil.
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Squeeze the air out of bag and close.
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Squeeze bag to coat chicken.
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Place bag in the fridge.
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Can be marinated over night...
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But marinade at least 1 hour.
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I make this often with buttered noodles made with chicken broth, rice pilaf, or a sage based dressing.
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Either use aluminum foil (dull side up), or lightly spray cookie sheet with cooking spray.
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Lay out pieces in single layer.
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Discard marinade.
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Lay pieces where legs and wings are mixed.
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The extra pieces of removed skin can also be placed on cookie sheet for extra flavor and moisture.
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Bake at 375 for 35-40 minutes.
