This is such a simple and nice meal for a small gathering with your friends or relatives.
I’ve tried baking it with one whole chicken instead of quartered, but submerge the whole chicken during marinade. The taste of lemonade, garlic and smell of parsley and rosemary are all even on the chicken meat.
The origin of this recipe are from allrecipes.com, but i’ve altered since i like it to be a bit spicy.

Marinade:
1 1/4 cups lemon juice
1/3 cup fresh ginger, finely minced
1/4 cup fresh parsley, chopped
1/2 cup virgin olive oil
1 1/2 teaspoons granulated garlic (or one whole head fresh)
1 tbs ground hot chillies
1 teaspoons salt
1 tbs black pepper
1 tbs cayenne pepper
1 tbs paprika
1 tbs rosemary (dried) or sprinkle with a fresh rosemary (chopped)
6 cherry tomatoes
7 black olives (sliced)

Method:
- Remove all excess skin and fat from chicken.
- Pour marinade over each of the chicken quarters to evenly coat until no marinade remains.
- Place in a large sized (2 1/2 gallon Hefty Zipper) plastic bag and marinade three to five hours under refrigerator or overnight.
(Personally, if you able to submerge the whole chicken into a big bowl, the taste would be much better)
- Preheat-oven to 180/200 Celcius.
- Remove chicken from marinade and discard any remaining marinade.
- Put cherry tomatoes and some sliced olive with the chicken too.
- Bake chicken for 30 to 40 minutes or until chicken is browned well.
(Internal temperature should read 165°F. When using an instant read thermometer be sure not to touch bone when taking temperature.)
- Place one serving (one chicken quarter) on individual serving dishes and sprinkle center of chicken with a small amount of paprika. Garnish with slices of lemon and a spring of curly parsley.

this is for 24 chicken quarters, recipe may be halved (12 servings) or quartered (6 servings)

Ingredients:
7 oz. uncooked ziti or elbow macaroni (about 2 cups.)
3/4 c. ground beef
1 sm. chopped onion
1 can (15 oz.) tomato sauce
1 tsp. salt
1 tbsp paprika
1 tbsp ground hot chillies
1 1/2 c. grated Parmesan or Romano cheese (6 oz.)
1/8 tsp. ground cinnamon
1 1/4 c. milk
3 tbsp. butter
2 beaten eggs
1/8 tsp. ground nutmeg

Method:
- Cook macaroni and drain. Approximately 9 minutes in boiling water.
- Cook and stir beef and onion in frying pan and drain.
- Put back the drained beef in frying pan and stir in tomato sauce , paprika and ground hot chillies.

- Spread 1/2 the macaroni in greased square baking dish.
- Cover on top with beef mixture.
- Mix 1/2 cup of the cheese and the cinnamon together , then sprinkle over beef mixture.
- Lastly cover with remaining macaroni.

- Cook and stir milk and butter in saucepan until butter is melted. Remove from heat. Stir at least 1/2 the milk mixture gradually into beaten eggs. Blend into milk mixture in saucepan and pour over macaroni.

- Sprinkle with remaining 1 cup cheese.
- Cook uncovered in 325 F or 175 C oven until brown and center is set, about 50 minutes.
- Sprinkle with nutmeg.

layers (bottom-top): Macaroni, Beef, Cheese, Macaroni, Cheese