2 broiler-fryer chickens
3 tablespoons olive oil
Juice of 1 lemon
2 teaspoons salt
½ cup butter
1 can (20 ounces) tomatoes (undrained)
1 teaspoon pepper
1 tablespoon oregano
Salt
1. Rinse chickens well and pat dry with paper towels. Rub inside and out with a mixture of olive oil, lemon juice, and 2 teaspoons salt. Place in a large roasting pan.
2. Bake at 375°F 1 hour.
3. Melt butter in a saucepan. Add tomatoes, pepper, and oregano. Simmer 5 minutes.
4. Pour sauce over the chickens. Turn oven heat to 325°F and bake chickens an additional 45 minutes; baste frequently. Salt to taste.
4 SERVINGS
Note: Chicken with Tomatoes and Onions freezes very well.