12 chicken thighs
1 tsp. oregano
Salt to taste
1/2 c. freshly squeezed lemon juice
1/2 c. olive oil (light) or Mazola

Place chicken thighs, skin side up in ziplock bag. Mix lemon juice, oil and oregano and salt together in small bowl. Pour into ziplock bag over chicken. Close bag, expelling as much air as possible. Marinate chicken 6 hours or as long as overnight in refrigerator. Turn bag over several times during this time to thoroughly coat all pieces.

To cook: Place thighs side by side in baking pan. Pour marinade from bag over chicken. Cover with foil and bake one hour at 350 degrees. Uncover and continue baking until browned (approximately 15 more minutes). Pour any remaining dripping from baking pan over chicken on platter.

An addition to this dish would be to peel 12-15 new potatoes. Dry and coat them with butter. Place potatoes around outside edge of chicken before baking. Serve with chicken.