Rosemary Chicken

1 ½ cups orange juice

½ cup salad oil

¼ cup chopped chives

2 tsp.. rosemary (crushed)

2 tsp. salt

2 tsp. pepper

3 lbs. cut up chicken

At least 6 hours prior to serving time marinade the chicken. In a shallow roasting pan – mix first 6 ingredients, add chicken and turn over to coat with marinade. Cover and refrigerate, turning occasionally.

Broil skin side down about 7 – 9" from broiler for about 10 minutes on each side or until fork tender, basting occasionally with marinade.

This is Jennifer's Mom's recipe.  Jennifer worked for me for many years. She always impressed me as the most intelligent, well rounded, kindest, most hardworking and considerate person I had ever met.  I often wished I could have been a fly on the wall at her house.  Someone over there was doing something right and I wanted my daughter to turn out just like Jennifer. Maybe it all starts with feeding them right.  So feed this one to your kids...and anyone else you care about.

Preheat Oven To: Broil

Serves:  4

Serve With:  Dry white wine,  spinach salad with fresh orange dressing & pine nuts, and un-fried french fries