Yield: 4 Servings
Measure | Ingredient |
---|---|
2½ pounds | Frying chicken; whole |
\N \N | Juice of 1 lemon |
\N \N | Salt and pepper |
1 teaspoon | Oregano |
1 \N | Clove garlic; minced |
4 tablespoons | Margarine; OR |
2 tablespoons | Olive oil |
2 tablespoons | Fresh tomato; peeled/chopped |
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@...
Recipe by: Opaa! Greek Cooking Detroit Style by George J. Gekas Posted to MC-Recipe Digest V1 #819 by Roberta Banghart <bobbi744@...> on Sep 29, 1997