1 roasting chicken (2 1/2 to 3 lbs.)
Salt and freshly ground pepper
1/4 c. olive oil
Juice of 1 1/2 lemons
1 1/2 tsp. oregano
Sliced tomatoes and cucumbers for garnish

Wash, dry, and truss the chicken, then season inside and out with salt and pepper. Whisk the olive oil, lemon juice, and 1 teaspoon of the oregano in a small bowl and brush over the chicken. Place the chicken in a shallow pan and roast in moderate oven (350 degrees) for 1 1/4 hours, turning every 20 minutes and basting with the remaining marinade. Sprinkle the remaining oregano on the chicken and serve warm, garnished with tomatoes and cucumbers.

This dish is nice served with potatoes, which may be roasted with the chicken. Peel and quarter 4 to 5 medium potatoes (or 10 small, round ones). Season with salt, pepper and the juice of 1 lemon and set around the chicken after the first 20 minutes of cooking. Add 1 cup of hot water and continue cooking until fork tender. After chicken is removed, turn oven up to 400 degrees; turn potatoes once, baking for 10 minutes.