2 (2 lb.) chickens, cut up
2 tbsp. butter
1 tbsp. olive oil or vegetable, grated rind and juice of 2 lemons
1 tsp. salt
Freshly ground black pepper
2 tbsp. finely chopped parsley
2 tbsp. finely chopped chives
1 tsp. marjoram
1 tbsp. paprika
2 tbsp. butter
1 c. chicken broth
1/4 c. white vermouth
2 tbsp. cornstarch, dissolved in 3 tbsp. cold water

Brown chicken in butter and oil. Transfer chicken with butter to a large baking dish. Sprinkle with lemon rind and juice. Season with salt and pepper. Cover dish with foil and bake 45 minutes at 350 degrees.

Remove foil and add parsley, chives, marjoram, and paprika. Dot chicken with butter and place under broiler until skin is crisp and golden, 5 minutes. Pour juices out into a saucepan. Add chicken broth and vermouth. Bring to boiling point and stir in cornstarch and water. Simmer until thickened. Serve with rice.