Garlic & Lemon Roast Chicken Thighs

AKA Aunt Heather's recipe for Greek Chicken

4 cloves garlic, chopped
6 tbsp. fresh lemon juice
4 tsp. Worcestershire sauce
1 tsp. salt
2 lbs chicken thighs

1. Puree garlic, lemon juice, Worcestershire sauce& salt.
2. Combine marinade and chicken in a plastic bag.
3. Marinade at room temperature for 15 minutes.
4. Arrange chicken on greased rack in a broiler pan.
5. Roast chicken at 425 for 25-35 minutes until cooked.

Honey Glazed Baked Chicken Quarters

Grandma used to make these all the time, she got the recipe from the Sacramento Bee.

1/3 cup flour
1 tsp. garlic salt
Dash fresh ground pepper
1 whole chicken, approximately 3.5 lbs
6 tbsp. butter
1/4 cup honey
3 tbsp. lemon juice
2 tbsp. soy sauce
Dash ground ginger

1. Preheat oven to 350 degrees F. Mix flour, garlic salt, and pepper, then coat chicken quarters thoroughly. Put 2 Tbsp. of the butter in a shallow baking dish just large sufficient to hold the chicken in a single layer; put dish in oven to heat butter while oven preheats. Arrange chicken, skin side down, in melted butter. Bake, uncovered, 30 min.
2. Meanwhile, heat remaining 4 Tbsp. butter with honey, lemon juice, soy sauce, and ginger. After 30 min remove chicken from oven, turn skin side up, and cover with butter mix. Continue baking, brushing occasionally with butter-honey sauce, till chicken is tender and richly browned (30 to 40 min more). Serve immediately.