Lemon basted roast chicken (cfa)

6 servings

Ingredients

Quantity Ingredient
3 pounds Chicken, whole fryer; or
;larger
½ teaspoon Dried oregano; crumbled
2 cloves Garlic
4 tablespoons Butter; or margarine (1/2
;cube)
Salt
Pepper
Juice of 2 lemons
½ teaspoon Dried oregano; crumbled
½ cup Water

Directions

This roast chicken is extremely moist and tender. The lemon is refreshing on the rich, buttery skin.

Wash chicken and drain. Sprinkle the oregano inside chicken, and put the 2 cloves peeled garlic inside. Melt butter in the roasting pan and roll chicken in it; sprinkle with salt and pepper. Place chicken, breast side down, in a pan and roast, uncovered, in a hot oven (400 degrees (F)) for 45 minutes, or until golden brown. Turn chicken, breast side up, and continue roasting 30 to 45 minutes longer, or until golden brown on top. Reduce heat to slow (300 degrees) and continue roasting 1 hour longer.

Squeeze lemon juice over all, put on the cover, and let stand in the oven 15 minutes longer. Remove to a platter, sprinkle with oregano, and carve. Stir water into the drippings, heat, and pour over the chicken.

Source: "A Sunset Book": Cooking with a Foreign Accent circa '58 MMed by: earl.cravens@...

Submitted By EARL CRAVENS On 10-04-94

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