• Cooking Time: 2 Hours
• Servings: 6 to 8
• Preparation Time: 10 minutes
• 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

1. Heat oven to 375 Degrees. 
3. In a small bowl, combine melted butter, lemon juice and wine.  Whisk well together and stir in oregano, rosemary, thyme, black pepper and paprika.
5. Rinse chickens and dry with paper towels inside and out.  Place in large roasting pan and baste well with marinade
7. Bake for 2 hours, basting occasionally.  Chicken is done when thermometer inserted in thickest part of bird registers 165 degrees.
9. Serve with baked potato or rice and a crisp green salad.
11. 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!
12. http://www.cleanfreshcuisine.com/?p=4506

Lemony Herbed Roasted Chicken is a family favorite and I prepare this wonderful dish for Sunday dinner or whenever family breaks bread together! Love the leftovers; nothing like juicy roasted chicken for sandwiches, chicken enchiladas, chicken salad or anything chicken!