Portion Size: ½ cup  

Ingredients: Yields: 8 servings

Ingredients	Notes:
4 pounds chicken pieces or 2 whole chicken, or 2 1/2 lbs.  boneless skinless chicken
½ cup olive oil
¼ cup lemon juice
2 teaspoons lemon zest
1 teaspoon ground thyme
2 teaspoons garlic powder
2 tablespoons paprika
½ teaspoon salt
½ teaspoon ground black pepper

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a food processor combine, olive oil, lemon zest, lemon juice, garlic, thyme, paprika, salt and black pepper until smooth.
2	Place chicken in roasting dish.  Pour mixture over chicken and rub to coat.  Refrigerate covered for 30 minutes to 8 hours.
3	Preheat oven to 400°F.
4	Uncover and roast approximately 1 hour, turning chicken occasionally while cooking. Serve hot.	Cook until internal temperature reaches 165°F.