Place chicken in a large bowl. Stir in lemon juice, Worcestershire, allspice, cumin, chilli, garlic, onion, onion powder, salt and pepper. Stir thoroughly. Cover and refrigerate for at least 1 hour or overnight.
Preheat oven 180 degrees C.
Heat oil in large frypan. Place chicken in frypan reserving marinade. Pan fry each side until browned; about 5 minutes each side.
Place chicken in lightly greased 23cmx33cm dish and pour reserved marinade all over it.
Bake for 40 minutes or until juices run clear. Serve with rice, peas and quartered roasted potatoes.