1 chicken, cut up
1/4 lb. butter
1/4 c. olive oil
2 tsp. salt
1/8 tsp. pepper
1 tbsp. oregano
2 lemons, juice only
2 tbsp. flour or cornstarch

Wash chicken and pat dry. Heat butter and oil together until hot. Pour 1/2 of it into a shallow baking pan, spreading it to cover bottom. Lay pieces in pan. Sprinkle with salt and pepper and oregano.

Mix remaining butter mixture with strained lemon juice and baste fowl. Bake 1 1/2 hours at 375 degrees F., basting 3 or 4 times during baking. When cooked, remove to platter.

LEMON CHICKEN GRAVY:

Add boiling water to drippings in pan. Use a spatula to scrape bottom and mix. Dilute flour or cornstarch in 1/2 cup cold water and stir into pan. Bake 5 minutes at 475 degrees.