Chicken Riganato

2 ½ lb. chicken fryer
1 tsp. oregano
Salt & pepper
1 c. water
Juice of 2 lemons
1 clove garlic, minced
½ stick butter
2 T. olive oil

Rub chicken with juice of 1 lemon, salt and pepper. Mix remaining lemon juice with oregano, garlic, salt and pepper; rub
cavity of chicken. Place in pan with butter and water and brush with oil.

Bake in 450 degree oven until golden brown; lower heat to 350 degrees and bake for 30 minutes, basting and turning
frequently.

Variation: Omit butter. Season chicken as directed above. Place in roasting pan with 1 cup water. Mix together ½ cup
olive oil and 2 tablespoons tomato paste. Pour over chicken and bake.