Combine first 5 ingredients, stirring until blended; gradually add oil, stirring with a wire whisk. Pour mixture evenly into three large heavy-duty, zip-top plastic bags; add chicken pieces and lemon slices. Seal bags and marinate in refrigerator at least 8 hours, turning bags occasionally. Grease two roasting pans. Remove chicken from marinade, reserving marinade. Arrange chicken in pans; drizzle with marinade and top with lemon slices. Bake, uncovered, at 425 degrees for 1 hour or until done, basting with pan juices every 20 minutes. Garnish, if desired. Yield: 12 servings.
Per serving: Calories 477, Fat 35.8 grams, Cholesterol 110 milligrams, Sodium 202 milligrams