4 cloves garlic, minced
1 1/3 c. lemon juice
1 1/3 c. dry wine vermouth
2 tbsp. rosemary
2 tsp. black pepper
1/2 c. Worcestershire sauce
1 c. Dijon mustard
Chicken whole or cut in pieces

Combine first 4 ingredients for marinade and mix well. Wash and place chicken in marinade for 24 hours in the refrigerator, turning 3 or 4 times throughout the marinating. Bring chicken to room temperature. Brush it with Dijon mustard. Place in oven preheated to 450 degrees. Reduce heat to 350 degrees and bake until done. Baste chicken several times with marinade while baking.