One 4 lb. Whole chicken
1 lemon
4 large baking potatoes peeled and quartered
1/2 c olive oil
1/3 c lemon juice
2 t salt
1 t pepper
2 T oregano
1/3 c chicken broth
Wash Chicken and pat dry. Pierce lemon all over with fork.
Put lemon in cavity of chicken. Tie legs together with kitchen twine. Place chicken in a large roasting pan and arrange potatoes around it.
In a small bowl whisk olive oil, lemon juice, salt, pepper and oregano. Pour over chicken and potatoes and then rub it in the chicken with your fingers to coat. Add chicken broth to outer edges of pan. Bake uncovered in a 350 degree oven for about 1 1/2 hours or until chicken and potatoes are tender and browned.
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