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Roast Chicken I

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Title: Roast Chicken I
Categories: Italian, Chicken, Main dish
Yield: 6 Servings

4 lb Roasting chicken
2 ea Garlic cloves, chopped
Salt/pepper
2 t Oregano
4 T Butter or olive oil
1/2 c Red wine vinegar

Cut chicken into serving pieces, wash and dry thoroughly. Butter
roasting pan, lay pieces skin side down. Sprinkle with salt, pepper,
oregano, parsley, and chopped garlic. Put dabs of butter on chicken
then sprinkle with vinegar. Bake in preheated oven at 350 degrees for
1 hour.

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