Combine olive oil, lemon juice and spices in shallow baking pan. Roll cut chicken in marinade. Bake in hot oven at 425°, basting occasionally. Bake until tender when pierced with a fork ( approximately 30 minutes ). Remove from oven and baste again. Serves around a bed of plain rice. Sprinkle rice with cinnamon or pone nuts sautéed to a golden brown. Chicken juice may be served in separate bowl to pour over rice.
