1/8 cup lemon juice
1 tablespoon rice vinegar
1 tablespoon vegetable oil
1/4 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon salt
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1 tablespoon olive oil
1 dash Worcestershire sauce
In a medium bowl, mix lemon juice, vinegar, oil, onion powder, garlic powder, salt, garlic, thyme, oregano, basil and rosemary. Spread mixture on chicken breasts.
Preheat oven to 350 degrees F (175 degrees C).
Bake chicken in preheated oven for 10 minutes, turning occasionally, until chicken is cooked through and juices run clear. Drain excess fat.
Place chicken breasts in a roasting pan. Brush with olive oil. Roast in preheated oven for about 2 hours, turning once, until chicken juices run clear. Sprinkle with Worcestershire sauce and zest of 2 lemon-lime zest, if desired. (Note: Cover braids with tissue to prevent the excess spring from falling out.)