1 (2 1/2 to 3 lb.) ready to cook roaster, quarter chicken
1/2 c. butter
Juice of 1 1/2 med. lemons
1/2 to 1 c. hot water
2 tsp. salt
1/4 tsp. pepper
8 to 10 cut up potatoes

Saute chicken in frying pan in hot butter until golden on all sides, remove to 3 quart casserole. Pour over the strained lemon juice and water. Add potatoes, sprinkle with salt and pepper. Bake covered for 1 1/2 to 2 hours, until chicken and potatoes are tender, basting every 20 minutes. Remove chicken to heated platter; and add potatoes; pour sauce over chicken and potatoes. Serves 4.