ITALIAN BAKED LEMON CHICKEN OREGANO

Title	ITALIAN BAKED LEMON CHICKEN OREGANO
Category	Main Dishes
Author	Ethel Darpino
Ingredients	1 roasted chicken or 2 small broilers (whole or disjointed) 2 T. butter 1 T. oil 1 c. chicken broth 1 T. oregano 4 T. lemon juice Salt & Pepper to taste Additional water and flour or cornstarch to thicken gravy if necessary
Directions	Melt butter and mix with oil; brush on chicken. Mix lemon juice and chicken stock. Pour over chicken. Sprinkle oregano over chicken. Sprinkle salt and pepper on chicken. Bake at 375° for 1 1/2 hours. Baste chicken 3 or 4 times during baking. Remove chicken from pan and add 1/2 cup water to 2 tablespoons flour or cornstarch. Add 1 to 3 cups of water to gravy in pan plus dissolved flour and water. Bake 5 minutes at 475° or until gravy is thick or add pre baked potatoes to gravy and bake for 15 minutes at 400°. (You could use rice or potatoes.)