Tex-Mex marinade makes the chicken a young and juicy entree. Serve with steamed buttered spinach and frying pan cooked Potatoes for a tasty family-friendly dinner. (See Volume VI of Mama’s gift reference Series, aspect Dishes.)

2 whole chickens (2½ - 3 lbs each) - Have butcher cut the chickens in half.

1 medium onion, peeled and diced

4 T. lemon juice

2 cloves garlic, minced

1 can (4 oz) Ortega® chopped green chilies

1 tsp chili powder

1 tsp cayenne pepper

Preheat oven to 375° F. Remove skin from chicken and discard; place chicken in a bowl and set aside.

In a separate bowl, mix together onion, lemon juice, garlic, green chilies, chili powder and pepper. Pour over chicken and marinate in refrigerator for 1 hour, turning occasionally.

Roast the chicken in a shallow pan, basting frequently with the marinade, for 1 to 1¼ hours or until done. Remove from oven and serve hot.

Preparation Time: 5 minutes

Cooking Time: 1 hour