Greek roast chicken

Yield: 1 servings

Measure Ingredient
2 \N 4-lb chickens
½ cup Olive oil
4 tablespoons Lemon juice
\N \N Salt
\N \N Pepper
2 cups Canned tomatoes
¼ pounds Pareve margarine
2 tablespoons Oregano

Around the World Jewish Cookbook by Gold & Stambler Combine oil, lemon juice, salt, pepper. Brtush chickens with mixture. Roast at 375 for 1 hour. Add tomatoes & margarine to pan drippings. Reduce ehat to 325. Roast another hour, bastine frequently.

Serves 6 - 8

Posted to JEWISH-FOOD digest by "Riva Bickel" <rivab@...> on Feb 4, 1999, converted by MM_Buster v2.0l.

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