1 whole roasting chicken (about 6 lbs.)
4 to 6 baking potatoes, peeled & quartered
salt & pepper, to taste
2 tsp. dried oregano
1 1/2 cups chicken broth
1/4 cup butter, melted
3 Tbs. lemon juice
salt & pepper, to taste
2 tsp. dried oregano
1 1/2 cups chicken broth
1/4 cup butter, melted
3 Tbs. lemon juice
Preheat oven to 350º. Place chicken on rack in roasting pan. Place potatoes around chicken. Pour chicken broth over all, then mix lemon juice and butter together and pour over all. Sprinkle with salt, pepper and oregano. Bake for about 2 1/2 hours, basting occasionally with juices. Chicken is done when internal temperature reaches 165º in the thickest part of the breast and legs. Potatoes should be tender. Serve with pan juices as the gravy.
*I have occasionally microwaved the potatoes to completion when the chicken is done and the potatoes are not.
