1 cup olive oil
1 (6 ounce) can chicken broth
2 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon dried basil
1 teaspoon salt
1 teaspoon dried basil
2 teaspoons dried basil
1 teaspoon dried rosemary
1 cup fresh lemon juice
2 teaspoons salt
1 tablespoon paprika
1 tablespoon minced fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary
1 tablespoon dried marjoram
In a medium saucepan, heat olive oil over medium heat. Add broth, garlic, brown sugar, basil, salt, basil, rosemary, lemon juice and salt and paprika. Bring to a boil, then stir in lemon currants.
Bring to a simmer over medium heat. Reduce heat and simmer 5 minutes, or until chicken is cooked through (no longer pink inside). Transfer chicken to a medium bowl.
Preheat oven to 350 degrees F (175 degrees C). Place chicken pieces on baking sheet. Bake 10 minutes in the preheated oven, turning once, until internal temperature reaches 145 degrees F (63 degrees C). Remove chicken and place on rack of foil-lined baking dish. Pour enough lemon juice into foil to cover chicken and foil.
Bake chicken for 20 minutes in the preheated oven, turns once, until internal temperature reaches 145 degrees F (63 degrees C). Chicken should be thoroughly cooked and juices run clear. Spoon chicken onto foil, leaving an inch strip of foil around the edges.
Transfer both platters to a serving platter.