Title: Greek Roast Chicken
Categories: None
Yield: 1 servings

2 4-lb chickens
1/2 c Olive oil
4 tb Lemon juice
Salt
Pepper
2 c Canned tomatoes
1/4 lb Pareve margarine
2 tb Oregano

Around the World Jewish Cookbook by Gold & Stambler

Combine oil, lemon juice, salt, pepper. Brtush chickens with mixture. Roast
at 375 for 1 hour. Add tomatoes & margarine to pan drippings. Reduce ehat
to 325. Roast another hour, bastine frequently.

Serves 6 - 8

Posted to JEWISH-FOOD digest by "Riva Bickel" on
Feb 4, 1999, converted by MM_Buster v2.0l.