Lemony Herbed Roasted Chicken
2 Roasting Chickens, 3 1/2 to 4 pounds each
1/3 Cup Butter, melted
1/2 Cup Lemon Juice
1/4 Cup Dry White Wine
2 Tablespoons Dried Oregano
1 Tablespoon Dried Rosemary
2 Teaspoons Dried Thyme
1 Teaspoon Black Pepper
1 Teaspoon Paprika
Heat oven to 375 Degrees.
In a small bowl, combine melted butter, lemon juice and wine. Whisk well together and stir in oregano, rosemary, thyme, black pepper and paprika.
Rinse chickens and dry with paper towels inside and out. Place in large roasting pan and baste well with marinade
Bake for 2 hours, basting occasionally. Chicken is done when thermometer inserted in thickest part of bird registers 165 degrees.
Serve with baked potato or rice and a crisp green salad.
One chicken serves 4. Use leftovers for chicken salad, chicken enchiladas, sandwiches or anything else chicken! There is nothing like roasted chicken ready and waiting for dinner the next day!