1 broiler-fryer chicken, cut into parts and skin removed
1/2 tsp. pepper
1/3 c. low-sodium chicken broth
1 tbsp. Worcestershire sauce
1/2 tbsp. fresh lemon juice
2 tsp. Italian seasoning (or 1 tsp. basil and 1 tsp. oregano)
1/2 tsp. marjoram
1/4 tsp. thyme
1 clove garlic, minced or pressed
1 strip lemon zest, 1/2 x 1 inch
1 tbsp. white wine (or additional low-sodium chicken broth)

Sprinkle chicken with pepper. Arrange in large shallow baking pan. Mix together chicken broth, Worcestershire sauce, lemon juice, Italian seasoning: marjoram, thyme, garlic and lemon zest in small saucepan. Bring to boil over medium heat. Add wine and pour over chicken, spooning to cover each piece. Let stand 20 minutes.

Bake, uncovered, in 325 degree oven for 30 minutes. Turn chicken, spoon sauce over and bake additional 30 minutes or until fork can be inserted in chicken with ease. 5 servings.