2 1/2 lb Frying chicken, whole
Juice of 1 lemon
Salt and pepper
1 tsp Oregano
1 Clove garlic, minced
4 tbsp Margarine, OR
2 tbsp Olive oil
2 tbsp Fresh tomato, peeled/chopped
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Wash fryer in cooled water and pat dry. Rub chicken with juice of 1 lemon, salt and pepper. Mix remaining lemon juice, oregano, garlic and additional salt and pepper and rub cavity of chicken. Place chicken in a pan with 1 cup water. In a small bowl, mix olive oil or margarine with chopped tomatoes; pour over chicken. Bake in a 450 F. oven until golden brown. Lower heat to 350 F. and bake, uncovered, for 30 minutes longer, basting and turning frequently. Serve with rice pilaf and yogurt. Makes 4 servings. MC formatting by bobbi744@sojourn.com
Recipe by: Opaa! Greek Cooking Detroit Style by George J. Gekas
Posted to MC-Recipe Digest V1 #819 by Roberta Banghart <bobbi744@sojourn.com> on Sep 29, 1997
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