1/2 c. lemon juice
1/4 c. salad oil
2 tbsp. chopped parsley
2 tsp. dried dill weed, rosemary or tarragon, crushed
1 tsp. salt
1/4 tsp. freshly ground pepper
3 lb. broiler-fryer chicken parts

In large shallow baking dish, mix lemon juice, oil, parsley, dill weed, salt and pepper. Add chicken; turn to coat. Cover; refrigerate, turning occasionally, several hours or overnight.

Remove chicken from marinade. Grill or broil 6 inches from heat, turning and brushing frequently with marinade, 35-45 minutes or until tender. Makes 4 servings.