Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 fryers, each 2 lbs
- ¼ cup olive oil
- juice from 3 lemons
- 3 garlic cloves
- 1 tsp crushed oregano
- 1 tsp salt
- ½ tsp white pepper
- ¼ lb butter
Directions
Cut fryers in frying pieces.
Put in oblong shallow ovenproof glass roasting pan, skin side up.
Mix olive oil with the lemon juice.
In mortar, crush to paste the garlic, oregano, salt and pepper.
Mix with oil/lemon mixture.
Pour into screw top jar with cover.
Shake vigorously.
Pour over chicken in pan.
Cover with foil and marinate 1 to 2 hours.
Turn chicken once while marinating.
Remove oil and dot with the butter.
Cover with foil and put in oven at 275°F for 1 hour.
Turn at intervals.
After the hour is up, raise oven temperature to 300°F.
Uncover and bake until golden, about 30 minutes more.
Baste often during last 30 minutes.
Category:Cathy's Recipes
Category:Chicken Recipes
Category:Lemon juice Recipes
Category:Garlic Recipes