Savory Baked Chicken (Day 1)

Makes 10 chicken breasts

1/2C olive oil
1/2 C butter, melted
3T fresh lemon juice
1T dried oregano leaves
1t garlic salt
1t dried crushed rosemary
1t ground black pepper
10 split chicken breasts (about 7 pounds)

In a large resealable plastic bag, combine olive oil and next 6 ingredients; add chicken. Seal bag and chill 1 hour, turning occasionally.
Preheat oven to 375F
Remove chicken from marinade, discarding marinade. Place chicken, skin side up, on a large rimmed baking sheet, Bake 45 to 55 minutes, or until done. Serve 5 chicken breasts. Let remaining chicken cool 30 minutes. Remove and discard bones and skin. Chop; cover, and store in refrigerator up to 3 days. Freeze in airtight container up to 3 months.

Note: use remaining chicken to prepare Chicken Cakes with Creole Sauce, and Chicken and Prosciutto Pasta.

Serve with:
Zucchini and Squash Saute, Rice Pilaf