1/2 cup olive oil
4 cloves garlic, chopped
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon smoked paprika 1 tablespoon thyme
2 tablespoons oregano
2 lemons, juiced
1 (4 pound) chicken, cut into pieces.
In a glass dish, mix the olive oil, garlic, thyme, oregano, onion powder, paprika, salt, pepper and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator preferably 8 hours or overnight. If your in a rush you can marinate for 30 minutes.
Bake chicken at 375 degrees for 40 minutes or until golden brown and juices run clear. Bast chicken with pan juices during cooking. Flip chicken over so the breast-side is facing up. Raise the oven temperature to 400°F. Continue cooking, basting with pan juices every 15 minutes or so, until chicken breast registers 155°F at its thickest part on an instant read thermometer. If you like crispy skin you can broil for few minutes towards end of cooking. Remove from the oven and let rest for 10 minutes before carving. Drizzle with juices. Serve with salad or rice pilaf.
If grilling preheat grill to high. Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long. Enjoy!