A question about a recipe: Chicken that Fancies Itself Spanish with Lemons, Onions & Olives

I think it would be better to hold the chicken and sauce separately in the refrigerator and then put it all together before cooking it. Also, 2 hours seems like a lot, even at a lower temperature. I think I would take everything out of the refrigerator about an hour before serving, let it come to room temperature (about 1/2 hour), and then put it together and bake it at 425 for 30 minutes as directed in the recipe.