1 1/4 c. Quaker oats, uncooked
1/2 tsp. paprika
1/2 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
1/3 c. milk
2 tbsp. butter
1 tsp. parsley flakes
1 (3 lb.) fryer chicken, cut up and skinned
Lemon wedges

Greased rack of foil-lined broiler pan. Heat oven at 375 degrees. Place oats, paprika, oregano, salt, and pepper in a blender or food processor bowl; cover. Blend or process about 1 minute, stopping occasionally to stir. Stir in parsley. Coat chicken pieces with oat mixture; dip into milk. Coat again with oat mixture. Place on rack. Bake for 30 minutes; turn. Drizzle with butter. Bake an additional 15 to 20 minutes or until juices run clear when pierced with fork. Remove from oven. Squeeze lemon over chicken just before serving.