My Lemon Herb Baked Chicken

*modesty aside, this baked chicken of mine… everybody loves. Hope you do too!* 1.5 kilo chicken 2 pcs. lemon or 12 pcs. calamansi 3 tbsp. Worcestershire sauce 1 ½ tbsp. crushed garlic 1 tsp. dried marjoram 1 tsp. dried basil 1 tsp. dried thyme 1 tsp. dried tarragon leaves 1 tsp. dried rosemary 1 tsp. dried or ground oregano salt and pepper to taste 1 cup chicken broth olive oil or melted butter piece of string for tying Preheat oven to 220C. Remove giblets and the neck from chicken. Rinse chicken in water and drain well. Pat dry with paper towels. Separate skin from meat on breast. Rub in Worcestershire sauce, half of the broth, garlic, juice of lemons, marjoram, basil, thyme, tarragon, rosemary, oregano, salt and pepper. Make sure to rub it in the cavity of the chicken and in between the skin and the meat on breast. Marinate for about an hour. Place chicken breast side up in a roasting pan. Put the two halved squeezed lemon in the cavity. Tie legs together and fold wings tips under the back of the chicken. Set marinade aside. Drizzle chicken with olive oil or melted butter. Bake in oven for about 1 hour or until golden brown. After about 30 minutes, pierce the chicken on the thighs and wings to drain the juice. 5 minutes before taking the chicken out, put in the marinade and remaining broth. Skim fat from drippings in a small sauce bowl. Let chicken stand for about 5 minutes for easy carving. Serve with asparagus or buttered veggies. Note: My baby girl loves eating asparagus and broccoli because of the dip that I make with it. Just mix mayo and prepared mustard and you’ve got a great dip that will make your pick-eaters wolf down those veggies.