Baked Lemon Chicken

4 chicken breast halves, bone in
1 small onion, chopped
2 tbsp chopped fresh dil
1 tsp grated lemon rind
1/4 tsp ground nutmeg
3 tbsp fresh lemon juice

Place chicken in an 8" baking dish, sprinkle with onion, dill, lemon rind and nutmeg. Combine juice with 2/3 cup water; pour over chicken. Cover and marinade at least 2 hours, or overnight in refrigerator. Preheat oven to 375F. Bake uncovered for 45 minutes, basting frequently with pan juices.