2 Cloves Chopped Garlic
4 Tablespoons Olive Oil
2 Tablespoons Chopped Parsley
3 Tablespoons Lemon Juice
1/8 Teaspoons Pepper
chicken thighs (or drumsticks, or breasts...whatever...I used 5 thighs)
Simply dump all these ingredients into a large zip-lock bag, label, seal, and freeze. Thaw overnight, then bake at 350 for 45 minutes or until chicken is thoroughly cooked. When I bake chicken thighs with skin, I like to put them skin-side-down for about a half hour and then flip them over. Sometimes I put them under the broiler for a few minutes to get the skin golden and crispy on top.
