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Greek Chicken

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1 large whole fryer
1 large lemon
1/2 to 1 stick melted butter (not margarine)
Greek seasoning (Zeus is good)


Wash fryer and pat dry. Place in baking pan. Cut lemons into quarters and squeeze juice on fryer, covering well with juice. Take lemon rinds and stuff inside fryer cavity. Pour melted butter on fryer, coating well. Sprinkle Greek seasoning evenly all over fryer, even underneath.

Do not cover!

Remove middle rack and place fryer on bottom rack and bake at 250, uncovered, for 4 hours. Basting is optional. Juiciest, most tender chicken ever.

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