Lemon Chicken

Rinse one 2.5-3.5 lb chicken. Place breast side down in baking pan. Sprinkle liberally with garlic powder. Add about ½ c white wine and about ¼ to ½ c lemon juice (“Real Lemon” will do). Place in 425 oven. Baste at twenty minute intervals for an hour to an hour and a half, depending on the size of the chicken. Chicken will be moist and flavorful. Thicken drippings with 2 T flour and add half and half to make a good gravy.