Lemon Chicken

Makes 4 servings

• 1/4 cup butter or margarine
• 1 broiler-fryer chicken (about 3 lb.), cut up
• 1/3 cup lemon juice
• 1 teaspoon thyme dried, crushed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon garlic powder

Preheat oven to 450°.

Place butter in a 13 x 9 x 2-inch baking pan. Melt butter in oven while preheating (do not burn). Remove from oven.

Meanwhile, rinse chicken and pat dry. Roll in melted butter. Arrange in dish, skin-side down; set aside.

In a small bowl, mix lemon juice, thyme, salt, pepper and garlic powder. Baste chicken with some of the lemon mixture.

Bake for 20 minutes. With tongs, turn chicken over. Baste with juices and remaining lemon mixture. Bake 15 to 20 minutes longer or until tender and no longer pink when cut along the bone.

Spoon juices over chicken. Transfer to a serving platter.