4 chicken breasts with bones
1 sm. onion, chopped
2 tbsp. chopped fresh dill
1 tsp. grated lemon rind
1/2 tsp. ground nutmeg
3 tbsp. fresh lemon
2/3 c. water

Place chicken breasts, skin side up in an 8 inch square baking dish. Sprinkle with onion, dill, lemon rind and nutmeg.

Combine lemon juice with 2/3 cup water. Pour over chicken. Cover and marinate at least 2 hours or overnight in refrigerator.

Preheat oven to 375 degrees. Bake chicken uncovered for 45 minutes, basting frequently with pan juices.