Instructions: Called "Off Memooleh Betapoozim," this lemon-rubbed chicken is seared in a hot oven then cooked until tender in a moderate oven. The region is known for its abundance of oranges and citrus trees.

1. Preheat the oven to 425F degrees.

2. Rinse the chicken inside and out under cold running water. Pat dry with paper towels.

3. Place chicken in a roasting pan. Cut lemon in half and rub one half over surface of chicken.

4. In a small bowl, mix spices together and sprinkle over chicken.

5. Squeeze juice from lemon half and from 1 of the oranges into roasting pan and add water. Place remaining orange, whole and unpeeled, in chicken cavity. Cut onions in half and add to pan.

6. Cook chicken for 15 minutes, then baste with the pan juices and lower heat to 350 degrees F. Cook for 1 hour, basting after 30 minutes.

7. Remove orange from cavity of chicken. Cut orange and onions into small pieces and serve with chicken. Serve with rice (or pasta).

Serves 6. Without rice: 323 cals, 12g fat (33% cff); with rice: 455 cals,

Josephine Bacon, columnist, member of the Food Writers Guild, author of several books: The Good Cook (Time-Life); contributed to Robert Carriers Kitchen; Exotic Vegetables A to Z; Eating Meat & Staying Healthy (87); Jewish Cooking Around the World (86); Cooking the Israeli Way (89). Based in London, she spends her time in the USA, the Middle East and the UK.

Specializes in Middle East cookery and reduced fat diet.

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