INSTRUCTIONS:Wash the chicken in cold water and do not dry.Lay in a flat roasting pan skin side up.Season in this order with fresh black pepper,garlic powder,seasoned salt,rosemary and marjoram.Oregano is optional. Turn chicken over and repeat the same process. Place in a pre-heated oven set to broil or your highest setting with the rack close to the flame or element and let cook skin side down until golden brown.Turn chicken over with the skin side up and cook until dark golden brown.When finished pull rack with pan out and squeeze the fresh lemon halves all over the top of the breasts.Do not take the chicken out of the oven first, pull rack and squeeze while chicken is at its hottest! Place two chicken breasts on each plate with thin end facing each other and pour remaining juice all over each breast until circle at bottom of plate is just covered. Serves six to eight. Excellent with boiled new potatoes,quatered and topped with melted butter with parsley and a few sprinkles of course salt. From the files of Al Rice, North Pole Alaska. Feb 1994