Ok, here's another one I made just the other day. I love love love this one for barbecue (and summer is just about here, so there is lots of opportunity to cook on the grill!) But this version I made for the oven.
Baked Lemon Pepper Chicken (instructions for grilled version follows)
2 lbs. chicken breasts
salt and pepper
1/2 cup olive oil
1/4 cup lemon juice
3 tablespoons lemon pepper
This one can be more expensive if you buy the boneless, skinless chicken breasts. But cheaper with the bone and skin on and you just remove it yourself. Anyway, lightly season chicken with salt and pepper. Use a fork and pierce chicken all over. Combine olive oil, lemon juice, and lemon pepper and marinate chicken into this mixture for a few hours (overnight is best). When ready, put chicken in baking pan, pour marinade over, and bake in 350 degree oven for 45 min to 1 hour, checking for doneness.
For grilled version, definately marinate overnight. When grilling, use the oil/lemon juice/lemon pepper marinade to baste chicken.
Here's my side dish...
Garlic Mashed Potatoes
4 large russet potatoes
1 whole bulb of garlic
1 cup whole milk
2 - 3 tablespoons butter or margarine
salt and pepper to taste
Boil potatoes in large pot of water for 30 to 40 minutes. Meanwhile, bake a whole bulb of garlic with a little olive oil drizzled on it and wrapped in foil in the oven for 20 to 30 minutes. When potatoes are done, peel and mash. When garlic is done, peel and squeeze out the roasted garlic. Add to potatoes and continue to mash. Add butter/margarine and milk slowly and mash until desired consistency, seasoning with salt and pepper to taste.