1 whole chicken (3-4 lb.)
1 lemon, cut in half
3/4 tsp. salt
1/2 tsp. ground oregano
1/4 c. butter
1/2 c. boiling water

Rub outside of chicken thoroughly with cut side of 1/2 lemon. Squeeze lemon halves. Reserve juice. Rub cavity with salt and oregano. Brown chicken in butter on all sides in heavy skillet. Remove bird to casserole. Gently add boiling water to skillet and scrape bits of chicken from bottom and sides of pan. Add lemon juice. Pour liquid over chicken. Bake uncovered in 300 degree oven for 1 1/2 hours. Baste occasionally with pan juices.