1 whole chicken, cut up
1 cup extra-virgin olive oil
3 cloves garlic, minced
Juice of 3 large lemons (1/2 to 3/4 cup)
2 tablespoons fresh oregano, chopped
1/4 cup maple syrup

Clean and skin the chicken, removing all visible fat and patting dry.

In a bowl, combine olive oil, garlic, lemon juice and oregano.

In a large skillet with a lid, place chicken in single layer and pour the oil mixture on top . Cook covered on medium heat for about 30 minutes, basting often.

Turn heat down to low and continue to cook uncovered until the sauce is reduced to about 1/2 cup about 30 more minutes.

Remove chicken to a platter and add maple syrup to pan and stir until heated. Pour over chicken and serve immediately.

Use crusty bread to dip in the sauce. Serve with a salad and fresh veggies.

Serves 3 or 4.