1/4 c. olive oil or vegetable oil
1/4 c. lemon juice
1 tsp. salt
1 tsp. oregano
1/2 tsp. pepper
1/4 tsp. cinnamon
1 chicken fryer, cut into serving sized pieces

Combine olive oil, lemon juice and spices in shallow baking pan. Roll cut up chicken in marinade. Bake in hot oven at 425 degrees, basting occasionally. Bake until tender when pierced with a fork, 45-60 minutes.

Remove from oven and baste again. Serve around a bed of plain rice. Sprinkle rice with cinnamon or pine nuts sauteed to a golden brown. Chicken juice may be served in a separate bowl to pour over rice. Serves 4.

Our family and friends love this recipe. It is always nice to share our Lebanese culture with family and friends.