Chicken riganato
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| MARY SUE DAY | ||
| 2½ | pounds | Fryer |
| 1 | teaspoon | Oregano |
| Salt & pepper to taste | ||
| 1 | cup | Water |
| Juice of 2 lemons | ||
| 1 | Garlic clove -- - minced | |
| ½ | Block butter | |
| 2 | tablespoons | Olive oil |
| (RBCK34E) | ||
Directions
Rub chicken w/juice of 1 lemon, salt & pepper. Mix remaining lemon juice w/oregano, garlic, & additional salt & pepper, & rub cavity of chicken. Place in pan w/butter & water, andbrush w/oil Bake in oven 450F. until golden brown; lower heat to 350F. Bake Variation: Omit butter. Season chicken as directed above. Place in roasting pan w/1c.
water. Mix together 1/2c. olive oil & 2T. tomato paste; pour over chicken and bake.
Formatted by Elaine Radis BGMB90B; October, 1993 Posted April, 1993 Recipe By :