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Lemon Chicken
Italian Eggplant & Zucchini Bake
Green Salad
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LEMON CHICKEN

INGREDIENTS
2 lg lemons, cut into wedges
3 lb chicken, washed and cut into pieces
salt & pepper, to taste
1 onion, cut into chunks
1 clove garlic, minced
1 tsp each thyme, marjoram, pepper
1 tbsp parsley, chopped
1/3 cup olive oil

DIRECTIONS
Arrange chicken pieces in a baking dish. Sprinkle with salt, pepper and the juice from the lemons. Lay juiced lemon wedges atop chicken pieces. In a separate bowl: Combine the last 5 ingredients. Pour this over the chicken pieces. Cover and marinate in the refrigerator for several hours. Preheat the oven to 350 degrees and allow the chicken to come to room temperature. Bake, covered for 1.5 hours.
Serves 4-6.

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A Psalm of Life,

Lives of great men all remind us
We can make our lives sublime,
And, departing, leave behind us
Footprints on the sands of time;

Footprints, that perhaps another,
Sailing o’er life’s solemn main,
A forlorn and shipwrecked brother,
Seeing, shall take heart again.

Let us, then be up and doing,
With a heart for any fate;
Still achieving, still pursing,
Learn to labor and to wait.
~ Henry Wadsworth Longfellow

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