Lemon Garlic Chicken

4 lbs chicken parts
1/4 cup lemon juice
Zest of one lemon
1/4 cup olive oil
1 tablespoon dijon
1-2 tablespoons garlic (minced or grated)
1/2 t. dried thyme
1 teaspoon salt
1/2 teaspoon black pepper

Mix all ingredients together and pour over chicken parts. Marinate for 1-3 hours. Heat oven to 400. Reserve marinade. Place chicken skin side up in a baking dish or cookie sheet. Bake for 30 minutes and pour or brush marinade onto chicken. Cook for an additional 20-25 minutes or until cooked through. Turn oven to broil, move chicken to top rack, and broil chicken to crisp the skin for 2-5 minutes. Keep you eye on the chicken and adjust the height of the pan based on your broiler's efficacy.

For chicken jus: Pour 1/2 cup chicken stock or white wine over pan while scraping browned bits with a wooden spoon. Pour liquid into a fat separator and continue pouring jus into the pan, scraping to get full flavor. Serve along side chicken.

From the Joy of Cooking (modified from broiler chicken to baked chicken)