Ingredients

　　One 1- to 2-pound chicken, cut in quarters, skin removed

　　3 to 4 tablespoons olive oil

　　1/4 cup teriyaki sauce

　　1/4 teaspoon dried oregano

　　1/4 teaspoon dried rosemary

　　1 teaspoon chopped fresh ginger

　　1/2 teaspoon salt

　　1/8 teaspoon pepper

　　1 lemon, sliced thin

　　Preheat oven to 350 degrees. Coat chicken with oil and place in baking dish. Sprinkle with teriyaki sauce. Combine oregano, rosemary, ginger, salt, and pepper; sprinkle over chicken. Top with lemon slices. Bake for about 1 hour.

　　Paula Deen's Kitchen Classics