Makes 4 servings
2. In a small bowl, combine garlic, lemon zest, oregano, thyme, sage, fennel, cayenne, salt and black pepper. Whisk in oil and lemon juice. Rub mixture over chicken pieces, coating pieces well. Place chicken on a plate, cover with plastic wrap, and set aside for 15 minutes.
3. Arrange chicken in a shallow baking dish just large enough to hold pieces. Bake for 15 minutes. Lightly coat chicken with cooking spray, and bake 15 minutes more. Spray chicken again. Bake until juices run clear and meat looks white when the breast is pierced with a knife in center at thickest point, about 10 minutes more. Let sit 10 minutes for juices to settle before serving. Serve hot or at room temperature.
Nutritional Notes: per serving: calories 195; fat 7g (sat 1g, mono 3.5g, poly 1g); iron 0.6mg; cholesterol 87mg; calcium 10mg; carbohydrate 1g; sodium 304mg; protein 29g; fiber 0g