Ingredients
1 roasting chicken (6 to 7 pounds)Salt and pepper to taste2 to 3 teaspoons dried oregano, divided4 to 6 baking potatoes, peeled and quartered1/4 cup butter, melted3 tablespoons lemon juice3/4 cup chicken broth
Preparation
Preheat oven to 350°. Place chicken breast side up on a rack in a roasting pan. Sprinkle with salt and pepper and half of the oregano. Arrange potatoes around chicken; sprinkle with salt, pepper and remaining oregano. Pour butter and lemon juice over chicken and potatoes. Add chicken broth to pan.
Bake, uncovered, 2-2-1/2 hours or until a thermometer inserted in thigh reads 170°, basting frequently with pan drippings.
Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken.
