Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb FRYING CHICKEN, CUT UP 1 ts SALT
2 tb BUTTER 1 ts DRIED OREGANO LEAVES
2 tb OIL 1/4 ts PEPPER
2 tb LEMON JUICE 4 ea MEDIUM BAKING POTATOES

PEEL AND CUT POTATOES INTO WEDGES, CUTTING LENGTHWISE THROUGH POTATO.
HEAT OVEN TO 400 F. BRUSH CHICKEN WITH BUTTER ON BOTH SIDES. BEAT OIL,
LEMON JUICE, PEPPER, SALT AND OREGANO LEAVES IN A SMALL BOWL. BRUSH ON BOTH
SIDES OF CHICKEN PIECES. PLACE CHICKEN SKIN SIDE DOWN IN A 10" X 15" JELLY
ROLL PAN. PIECES SHOULD NOT TOUCH. BAKE FOR 15 MINUTES. BASTE WITH JUICES.
BAKE 15 MINUTES LONGER. TURN PIECES OVER AND PLACE POTATO WEDGES IN PAN.
BASTE CHICKEN AND POTATOES WITH JUICES. BAKE FOR 25 TO 30 MINUTES OR UNTIL
CHICKEN AND POTATOES ARE BROWNED AND TENDER. SERVE WITH COOKED RICE.
FIX RICE WITH 4 TABLESPOONS OF BUTTER.

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