| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Greek | Chicken, Greek, Main dishes | 4 | Servings |
INGREDIENTS
| 2 1/2 | lb | Frying chicken; whole |
| Juice of 1 lemon | ||
| Salt and pepper | ||
| 1 | ts | Oregano |
| 1 | Clove garlic; minced | |
| 4 | tb | Margarine; OR |
| 2 | tb | Olive oil |
| 2 | tb | Fresh tomato; peeled/chopped |
INSTRUCTIONS
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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