Instructions: 1) Prepare chicken by rinsing inside and out and remove all visible fat.

2. Preheat oven to 400F.

3. Place the chicken on a rack in a roasting pan. Combine the stock and lemon juice and pour over the chicken. Combine the oregano, lemon zest, salt, and pepper and spread the chicken with the mixture.

4. Cover tightly with aluminum foil and bake in the preheated oven for 1 hour. Uncover and bake an additional 25 minutes, or until the chicken is golden brown and the juices run clear when pierced in the thick part of the leg. Remove the skin and slice; serves 4.

fat.

NOTES : This is a wonderful way to cook chicken you plan to use for salads and sandwiches. The light lemon flavor greatly enhances the flavor. Cook with the skin on, remove it before serving.

Heres another idea from the Canyon Ranch cookbook. A bit strained.

This one bakes a (skin-on but trimmed) chicken in foil for 1 hour, then removes foil and roasts for 25 minutes. Same hot oven both times: 400F. Remove the skin and slice to serve. 3 oz serving 381 we started with a 3-lb skinless chicken.

In any event - this is nice and low for the special meal. Serve with those roasted vegetables Yvonne mentioned ....

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