Lemon-Garlic Chicken (with mashed potatoes)

I was given a recipe from a relative for lemon chicken, so I decided to make the two other lemon chicken recipes I have and see which one I liked best. One turned out really bad, another turned out not so good either...The one that did turned out was just great! I've discovered that when creams or cheeses overpower the entire dish so that you can't taste anything else, it's not usually a good thing.

I think you'll love this Lemon-Garlic chicken recipe. Note: The longer you marinate, the better. One hour is just a minimum.

*Serves 3*
1/4c. lemon juice
2T. molasses
2tsp worcestershire sauce
4 garlic cloves, chopped or 1 tsp garlic powder (Note: the entire thing of garlic is a BULB and the little segments you pull off are the CLOVES, in case any of you were wondering. I had to learn this the hard way long, long ago, haha!)
2lb. boneless skinless chicken breasts
1/4tsp salt
1/4tsp black pepper
lemon wedges
fresh parsley sprigs

Combine the first 4 ingredients in a glass dish. Add chicken and let marinate at least 1 hour in the fridge, turning occasionally. (It's even better if you stab slits in the chicken with a knife.) Preheat the oven to 425 degrees. Spray a roasting pan with cooking spray. Place chicken on pan; pour marinade on top. Sprinkle with salt and pepper. Bake 8-10 min, basting with marinade occasionally. Bake 8-10 min more without basting, until no longer pink inside. Serve with lemon wedges and garnish with parsley.

Mmm so good, especially with the loaded mashed potatoes!