8 broiler-fryer chicken thighs
1/2 c. olive oil
1 lg. tomato, chopped
1 rib celery, sliced thin
2 tbsp. parsley flakes
6 cloves garlic, quartered
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano
1/4 tsp. basil
1/8 tsp. nutmeg

In microwave baking dish, mix together olive oil, tomato, celery, parsley flakes, garlic, salt, pepper, oregano, basil and nutmeg. Microwave on high for 3 minutes, stir; add chicken, covering with mixture. Cover and refrigerate overnight or for at least 3 hours.

When ready to cook, cover baking dish with wax paper and microwave on high for 10 minutes. Turn chicken, cover again with wax paper and microwave on high 10 minutes more. Let stand 5 minutes. To serve, remove garlic slices and spoon sauce over chicken.