1 chicken--cut up
1 cup lemon juice (we squeezed ours fresh. About 6 lemons)
3 garlic cloves
1 teaspoon thyme
1 teaspoon basil
1/2 teaspoon cayenne pepper
Rinse and dry chicken pieces and place them in a bowl or resealable bag. Whisk together the lemon juice, crushed garlic, thyme, basil, and cayenne pepper. Pour the marinade over the chicken and refrigerate for several hours or overnight (I HIGHLY recommend overnight), turning occasionally.
Place chicken pieces and marinade in a roasting pan and season with salt and pepper. Bake at 425 degrees for 50 minutes or until thoroughly cooked and golden brown. Baste occasionally.