CHICKEN RIGANATO


Fryer, 2 1/2 lbs.
1/4 teaspoon pepper 1/4 cup vegetable oil
1 clove of garlic, crushed juice of one lemon
2 teaspoons oregano 1 1/2 teaspoons salt

Cut fryer into quarters. Combine remaining ingredients in bowl, and beat with fork until blended. Dip chicken pieces in oil dressing, and arrange, with skins down, in a baking pan large enough to fit all. Add 1/2 cup water. Bake uncovered in 375 for about 45 minutes, basting with remaining dressing and turning to brown evenly.

Makes 4 servings.

With Potatoes: Arrange chicken in a large baking pan. Cut up 4 large potatoes, and place around chicken pieces with 1 1/2 cups of water. Dot with 4 tablespoons butter, or margarine, and bake uncovered 1 hour, turning for even color.


From the new Cook Book
coming in November 2002.
"Cooking with the Cap'n"
Tybee Island, Ga.


If you need help in planning a menu for a special person or family gathering, Call me at [912] 786-4516 and I will be glad to help suggest a menu and how to prepare the meal.

Next Month: Chicken with Feta Stuffing
Thank You, Cap'n Chris