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3 tablespoons chopped rosemary leaves or 2 tablespoons dried rosemary, crumbled

2 tablespoons chopped oregano leaves or 1 tablespoon dried oregano, crumbled

1 teaspoon salt

½ teaspoon freshly ground black pepper

3 garlic cloves, minced

One 4-to 5-pound chicken, giblets and neck removed, cut into 9 pieces

Whisk the lemon juice, olive oil, vinegar, rosemary, oregano, salt, pepper, and garlic in a large bowl.

Slice the chicken breasts in half the short way. Toss all the chicken pieces in the lemon marinade. Cover and refrigerate for at least 4 hours or up to 24 hours.

Line a broiler pan with aluminum foil. Preheat the broiler. Drain the chicken, reserving the marinade.

Place the chicken pieces skin side down on the prepared pan and broil 4 to 6 inches from the heat source, turning once, for 20 minutes.

Pour the marinade over the chicken, turn the pieces, and continue broiling until the marinade has thickened to a glaze and a meat thermometer inserted into the thickest part of the thigh without touching bone registers 165°F (our preference) or 180°F (the USDA recommendation), basting several times with the marinade in the pan and turning once or twice more, 3 to 6 more minutes. Let stand at room temperature for 5 minutes before serving.

Variations: Substitute parsley for the rosemary and thyme for the oregano.

Add ½ teaspoon red pepper flakes to the marinade before adding the chicken.

For a sweet-and-sour version, whisk 1 tablespoon sugar or 2 teaspoons light corn syrup into the marinade before adding the chicken.

For a healthier dish, use skinless chicken parts. Reduce the cooking time by 4 minutes under the broiler before pouring the marinade over the pieces.

Grilled Lemon Chicken: Complete steps 1 and 2 of the recipe. Then oil the grill grate and preheat a gas grill to high heat or build a high-heat, red-hot-ashed coal bed in the center of a charcoal grill. Place the drained chicken pieces skin side up directly over the heat, cover the grill, and cook for 8 minutes, turning once. Baste the chicken generously with the marinade, turn again, and continue cooking for 8 to 10 more minutes, turning occasionally and mopping frequently with the marinade until golden brown and the desired internal temperature has been reached.

Baked Lemon Chicken: Complete steps 1 and 2 of the recipe. Preheat the oven to 350?F. Pour the chicken pieces and all the marinade into a 13 × 9-inch baking pan. Bake, basting occasionally with the pan juices, until they reduce to a glaze and the chicken is quite golden, about 1 hour. An instant-read meat thermometer inserted into the thickest part of the breast should read about 170?F or maybe even higher. However, the salty marinade will protect the meat.

Enchilada Chicken

No, not chicken enchiladas. Instead, this oven-bake replicates their taste without the time-consuming task of building a chili sauce and stuffing tortillas. Remove the skin from the chicken because it will leach too much fat into the dish. To make the dish in advance, complete the recipe through step 3, then cover and refrigerate the casserole for 1 day or freeze it for 1 month (never refreeze thawed chicken and let the casserole thaw overnight in the refrigerator before baking). Makes 6 to 8 servings

2 cups homemade salsa or purchased salsa, preferably a chunky, garden-vegetable variety that’s not too sweet

5 tablespoons chili powder

One 4-to 5-pound chicken, giblets and neck removed, cut into 9 pieces and the skin removed

12/3 cups canned kidney beans, drained and rinsed

8 ounces Cheddar, shredded through the large holes of a box grater

Position the rack in the center of the oven and preheat the oven to 350°F.

Place the salsa and chili powder in a large blender or a food processor fitted with the chopping blade; blend or process until smooth.

Lay the skinless pieces of chicken bone side down in a 13 x 9-inch baking pan. Sprinkle the beans among the pieces, then pour the salsa mixture over the chicken, coating everything.

Bake uncovered for 35 minutes.

Baste the chicken with the sauce,