1 whole roasting chicken (6 lbs)
salt and pepper
2-3 tsp. dried oregano (divided)
4-6 baking potatoes, peeled and quartered
1/4 cup butter or margarine, melted
3 Tbsp. fresh lemon juice
3/4 cup chicken broth
Place chicken on a rack in a roaster pan. Sprinkle with salt and pepper and half the oregano. Arrange potatoes around the chicken; sprinkle with salt and pepper and the remaining oregano. Pour butter and lemon juice over the chicken and potatoes. Add chicken broth to pan bottom. Bake at 350F for 2 – 2 1/2 hours or until chicken is browned and tender. Baste frequently with pan juices during roasting.
Yield: 8-10 servings.