Greek Lemon Chicken

From The Book of Greek Cooking (present from my second cousin.)Sometimes I get a craving for this and it hits the spot.(The sauce isn't supposed to be as lumpy as I made it in the picture. I forgot to stir it!)

• Ready In: 1 hr 50 mins
• Serves: 6

Ingredients

• Chicken

• 1⁄4 cup butter
• 1  lemon, juice and zest of
• 1  tablespoon oregano, fresh (Chopped)
• 1 (4 lb)  whole chickens
• 1⁄2 cup  chicken stock
•  salt
•  pepper

• Sauce

• 3  eggs
• 1⁄2  lemon, juice of

Directions

1. Chicken:
2. Preheat oven to 350 F (175 C).
3. Place half of the butter, lemon zest and oregano inside the chicken.
4. Melt remaining butter in a casserole dish.
5. Add chicken and brown all over.
6. Pour in lemon juice,stock, salt, pepper and remaining oregano.
7. Cover casserole and roast 75-90 minutes or until chicken is cooked and the juices run clear.
8. Transfer chicken to a heated dish.
9. Sauce:
10. Measure 1 cup of the cooking liquid.
11. Whisk eggs and lemon juice.
12. Gradually whissk in hot cooking liquid.
13. Place bowl over a pan of simmering water and heat gently, stirring until sauce is thick and smooth.
14. Place sauce over carved chicken.