Lemon Baked Chicken for a Crowd recipe

1 1/2 cups lemon juice (about 7 large lemons)
1/2 cup vegetable oil
2 tablespoons seasoned salt
1 tablespoon pepper
1 tablespoon thyme leaves (you can substitute your favorite herb
     here, e.g., oregano, or use a mixture)
1 large garlic clove, crushed (more if you like)
6 (3 pound) chickens, cut into quarters

In medium-size bowl, mix first 6 ingredients.

In two large 17 1/4 x 11 1/2-inch roasting pans, arrange chicken quarters, skin side up. Pour lemon mixture over pieces. Bake at 375 degrees F for 1 1/2 hours, or until chicken is fork-tender, basting with pan juices occasionally during baking.

To serve, spoon some pan juices over chicken.

NOTE: Chicken is more flavorful is marinated overnight in the lemon mixture.

Serves 24.