Greek Roasted Chicken & Potatoes
	1 whole roasting chicken (6 lbs) salt and pepper 2-3 tsp. dried oregano (divided) 4-6 baking potatoes, peeled and quartered 1/4 cup butter or margarine, melted 3 Tbsp. fresh lemon juice 3/4 cup chicken broth
	Place chicken on a rack in a roaster pan. Sprinkle with salt and pepper and half the oregano.  Arrange potatoes around the chicken; sprinkle with salt and pepper and the remaining oregano.  Pour butter and lemon juice over the chicken and potatoes.  Add chicken broth to pan bottom.  Bake at 350F for 2 - 2 1/2 hours or until chicken is browned and tender.  Baste frequently with pan juices during roasting Yield: 8-10 servings.
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