The chicken pieces are up to your preference, skin on or off also your preference. Keep in mind that when baking different types of pieces together, smaller pieces cook faster than larger pieces, so try and use the same type of pieces, like all thighs or all breasts, etc. Place the chicken in a zip lock bag.

Pound the garlic in a mortar into a paste or use a food processor, add the garlic paste to a jar.

Add equal amounts of olive oil and lemon juice to the jar, be generous, seal the jar with the lid and shake it to mix together the oil, juice, and garlic. Pour the contents of the jar into the zip lock bag, squeeze out the air in the bag and seal, squish the chicken around to coat the pieces. Place in the fridge overnight.

When you are ready to bake, preheat your oven to 180 C. Place chicken in a baking dish for 40-60 minutes or until the juices run clear.

Serve with rice or mashed potato.