I have no idea what The Old Place is or was. It sounds like the name of a restaurant, but if it was in Detroit, it disappeared long before I had a chance to eat there. This very easy recipe was published in the Detroit News or the Detroit Free Press.
1 chicken, cut in serving pieces
1 garlic clove, cut in half
Juice of 2 large lemons (about ½ cup)
½ cup vegetable oil
Salt (optional), pepper, oregano and paprika to taste
Several hours or the day before cooking, rub the chicken with garlic. Combine the lemon juice and vegetable oil in a dish. Sprinkle the chicken with salt if you use it, pepper, oregano and paprika. Lay the chicken in the oil-lemon mixture, turning to coat each piece. Cover and refrigerate.
When ready to cook, arrange on broiler rack and baste with marinade. Sprinkle with paprika for color. Broil 3 or 4 inches from heat, turning occasionally, for 15 to 35 minutes depending on thickness of chicken. (You can probably cook it on the grill equally effectively.)
Alternatively, you can bake the chicken, uncovered, skin side up, in a 300-degree oven for about an hour.
Serves 4 to 6