1 frying, cut in 8 pieces
1/4 c. olive oil
1/4 c. lemon juice, fresh or bottled
1 tsp. dried leaf oregano
1/4 tsp. cinnamon
Salt and pepper to taste

Whisk all ingredients, except chicken, in large bowl. Place chicken piece in marinade and toss to coat well. Place chicken, skin side up, in oven proof baking dish (single layer). Pour remaining marinade over chicken. Bake 30 minutes at 425 degrees.

NOTE: If barbecuing, marinate chicken overnight and drain 5 minutes before placing on grill. If baked, serve broth over rice pilaf if desired. Proportions double infinitely.