Incahoots Greek-Style Chicken

This recipe appeared in the Birmingham News after a reader requested the recipe. I changed it a bit to suit our tastes. It's easy and quite good. I use fresh oregano and parsley since I grow them, but it works with dried as well. The recipe can easily be halved, but the leftovers are great! The seasoning amounts are to taste.

• Ready In: 55 mins
• Serves: 8
• Yields: 8 quarters

Ingredients

• 2  whole fryer chickens, each cut into quarters
• 1⁄4 cup olive oil
• 1  cup chicken broth
• 2  lemons, juiced (also grate the peel of one of the lemons)
•  garlic powder
•  oregano
•  salt
•  pepper
•  parsley

Directions

1. Place chicken in baking pan. Pour broth over chicken pieces.
2. Drizzle olive oil over pieces.
3. Blend the lemon juice, lemon rind, oregano, salt, pepper, garlic powder, and parsley together and pour over the chicken.
4. Bake at 350 degrees for 45 to 60 minutes or until golden and the meat pulls away from the bones.