2 tbsp. grated lemon rind
1/2 c. lemon juice
6 cloves garlic put through garlic press
2 tsp. thyme
1 pkg. shallots (chopped fine)
Salt to taste
Pepper to taste
2 (3 lb.) fryers, cut in 4ths or 8ths
1/4 c. butter
2 lemons, sliced
1/2 c. chopped parsley

Combine first 7 ingredients in bowl. Place chicken in dish. Cover with the marinade and turn frequently. Refrigerate 4 hours. Lift chicken from marinade and drain well. Put in baking dish and dot with butter.

Bake at 425 degrees for 25 minutes, uncovered. Turn down to 325 degrees and bake 40-50 minutes more, basting frequently with marinade. Put parsley and lemon slices over chicken to serve. Serve sauce left in pan separately.