2 1/2 to 3 lbs. cut-up chicken fryer
2 tbsp. butter
2 tbsp. oil
1/4 c. finely chopped onion
1/4 c. lemon juice
2 tbsp. Worcestershire sauce
1/2 tsp. basil
1/4 tsp. marjoram
1/4 tsp. oregano
2 lg. cloves garlic, finely chopped

Microwave butter and oil 45 to 60 seconds on HIGH in a 9 x 13 inch glass baking dish. Stir in onions, lemon juice, Worcestershire sauce and spices. Mix well.

Place chicken in dish, turning to coat with herb mixture. Cover with waxed paper and microwave on HIGH for 10 minutes, rotate dish 1/2 turn. Microwave until thickest pieces are done, 6 to 10 minutes longer. (I usually skin my chicken, before cooking.)