2 sm. broiler-fryers, halved (2 lbs. each)
1/3 c. fresh lemon juice
2 tbsp. olive oil or salad oil
1 tsp. dried oregano leaves
1/2 tsp. ground black pepper
1 lemon, cut in wedges
1/3 c. dry white wine
1 tsp. salt
1/2 tsp. dried tarragon leaves
3 cloves garlic, minced or pressed
1 avocado, unpeeled, sliced

Wash chickens - pat dry. Loosen skin from breast meat to create a tunnel into the upper thighs. Set aside. Combine lemon juice, wine, oil, salt, oregano, tarragon, black pepper and garlic. Pour marinade into tunnels. Place chicken skin side down into glass or enameled pan. Cover and refrigerate 2-8 hours. Arrange chicken skin side down on foil-lined pan.

Spoon marinade over. Broil 8 inches from source of heat for 25 minutes. Turn over. Baste again. Broil 25 minutes longer or until juices run clear from thigh. Arrange on serving platter with lemon and avocado slices. Serve immediately. Serve with rice. Yield: 4 servings - low calories.