6 med. potatoes
1 tsp. salt
1/4 tsp. pepper (or to taste)
1 tsp. garlic salt
2 tsp. oregano
1/2 c. lemon juice

CHICKEN:

1 (3 lb.) fryer chicken
3/4 tsp. salt
1/4 tsp. pepper
1 tsp. oregano
3/4 tsp. garlic salt
1/4 c. oil or butter, melted
1/4 c. lemon juice

Pare and quarter potatoes. Place in bowl and toss with ingredients through 1/2 cup lemon juice. Let marinate while chicken roasts, mixing often so potatoes do not turn brown.

Rub inside and outside of chicken with salt, pepper, oregano and garlic salt. Place chicken, breast side up, in roasting pan and drizzle oil and lemon juice over bird. Roast, uncovered, in preheated, 375 degree oven for 15 minutes. Remove from oven, take chicken out of roaster, place potatoes and marinade on bottom of roasting pan and put chicken back on top. Continue roasting another 30 to 45 minutes, basting occasionally, until breast is golden brown.

When chicken is browned on breast side, turn back side up and roast, uncovered, basting occasionally, for another 1/2 hour. When chicken is done, remove from pan and keep warm until served. Serves 4.