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Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Zest and quarter lemon. Mince or grate garlic. Pat chicken dry with paper towels. In a medium bowl, combine a drizzle of olive oil, juice from 2 lemon wedges (4 wedges for 4 servings), half the Tunisian Spice, salt, pepper, and garlic (to taste). Add chicken; turn to coat. Set aside to marinate.