2 roasting chickens (3 1/2 to 4 lb. each)
1/3 cup butter, melted
1/2 cup lemon juice
1/4 cup dry white wine
2 tbsp. dried oregano
1 tbsp. dried rosemary
2 tsp. dried thyme
1 tsp. black pepper
1 tsp. paprika

Heat oven to 375°F

In a small bowl, combine melted butter, lemon juice and wine. Whisk well together and stir in oregano, rosemary, thyme, black pepper and paprika.

Rinse chickens and dry with paper towels inside and out. Place in large roasting pan and baste well with marinade.

Bake at 375°F for 2 hours, basting occasionally. Chicken is done when thermometer inserted in thickest part of bird registers 165°F.

Serve with baked potato or rice and a crisp green salad.

One chicken serves 4.

Use leftovers for chicken salad, chicken enchiladas, sandwiches or anything else chicken! There is nothing like roasted chicken ready and waiting for dinner the next day!

Submitted by: Cleanfreshcuisine