1 whole roasting chicken (about 6 lbs.)
Salt & pepper, to taste
2-3 tsp. dried oregano, separate into half quantity
4-6 baking potatoes, peeled & quartered
1/4 c. butter, melted
3 tbsp. fresh lemon juice
3/4 c. chicken broth

Place chicken on rack in roasting pan. Sprinkle with salt and pepper and the remaining oregano. Pour butter and lemon juice over the chicken and potatoes. Add chicken broth to pan bottom. Bake at 350 degrees for 2 to 2 1/2 hours or until chicken is browned and tender. Baste frequently with pan juices during roasting. Yield 4-6 servings.