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1/2 cup orange juice
1/4 cup lime juice
4 cloves garlic, pressed
2 tablespoons dried oregano
Salt to taste
Pepper to taste
1 whole chicken

Combine first six ingredients for marinade and pour over chicken. Cover and refrigerate overnight.

The next day - Preheat oven to 375 degrees. Place chicken in a roasting pan, reserving marinade. Roast chicken until done (about 20 minutes per pound).

Bring reserved marinade to a boil. Allow roasted chicken to sit for 10 minutes before slicing. Serve with sauce.

Serving Suggestions: Serve with steamed red potatoes, steamed broccoli and baby carrots (steamed or chilled - let the kids decide this time!)

Nutritional Data:555 Calories; 39g Fat ; 43g Protein; 5g Carbohydrate; 1g Dietary Fiber; 226mg Cholesterol; 174mg Sodium. Exchanges: 0 Grain (Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat.

Vegetarians: Use extra-firm tofu that has been pressed and drained. Slice tofu and marinate for about 30 minutes before baking. Watch tofu to make sure it doesn't get too browned.

Kosher: No changes necessary.