The Marjoram Test

Last night I prepared a variation of Mr. Burnett's chicken recipe for dinner.  I used bone-in chicken breasts with skin, placing them in a bowl with a lid.  I sprinkled olive oil onto them and rubbed it in a bit.  Then I splashed lemon juice over the pieces, and sprinkled on black pepper and marjoram.  I covered the bowl and let this marinate for about an hour and a half, occasionally shaking up the bowl to insure even coverage.  Then I placed the chicken on a baking sheet (a touch of olive oil on that too!), shook a few bread crumbs over the tops of the breasts, and baked them at 350 degrees for 50 minutes (covered by foil for the first half hour to prevent over-browning).  The chicken was very moist with a delicious lemon-pepper flavor, and the marjoram apparently did it's job, giving the chicken a delightful herbal taste.  Served with jasmine rice and green beans, this was a marvelous dinner, and I am a new marjoram fan!