Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Chicken Oregano




Source of Recipe


unknown


List of Ingredients




One 3- to 3 1/2-pound whole chicken, cut into 8 pieces
Juice of 2 lemons
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup (1/2 stick) butter, melted
1/4 cup water
1 teaspoon dried oregano


Recipe



Coat a 9" x 13" baking dish with nonstick cooking spray. Place the chicken
in the baking dish, pour the lemon juice over the chicken then sprinkle with
the salt and pepper. Cover tightly and chill for 4 to 6 hours, or overnight.
Preheat the oven to 350 degrees F. Drizzle the chicken with the melted
butter and add the water to the bottom of the baking dish. Sprinkle with the
oregano. Cover tightly with aluminum foil and bake for 30 minutes, uncover
and bake for 25 to 30 more minutes, or until no pink remains and the juices
run clear.