Lemon-Garlic Chicken

¼ C lemon juice
2 T molasses
2 t Worcestershire sauce
4 garlic cloves, chopped
2 lbs boneless chicken thighs
¼ t salt
¼ t black pepper
Lemon wedges
Parsley sprigs

1. Combine the first 4 ingredients in a nonreactive dish and add chicken. Cover and marinade in refrigerator 1 hr, turning occasionally

2. Preheat oven to 425

3. Remove chicken from dish, reserving marinade, and arrange in a shallow roasting pan coated with cooking spray. Pour reserved marinade over chicken and sprinkle with salt and pepper

4. Bake at 25 for 20 min basting occasionally with marinade. Bake without basting for 20 min more until chicken is done. Serve with lemon wedges and garnish with parsley if desired.