4 to 6 servings

1 (3- to 3-1/2-pound) whole chicken, cut into 8 pieces
Juice of 2 lemons
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
1 teaspoon dried oregano

1. Coat a 9″ x 13″ baking dish with nonstick cooking spray. Place the chicken in the baking dish.

2. Pour the lemon juice over the chicken and season with the salt and pepper. Cover tightly with plastic wrap and chill for 4 to 6 hours, or overnight.

3. Preheat the oven to 350°F. Drizzle the chicken with the olive oil and sprinkle with the oregano.

4. Bake for 50 to 60 minutes, or until no pink remains and the juices run clear.

This place was recommended to me by my father.  After my dad graduated high school and spent a small amount of time in the military in the early 1950′s he lived in Chattanooga and worked for Dupont.   This was all before he met my mother and started dating her.  Anyway, my dad had said that we needed to try out Bea’s.  So when I got back to Chattanooga yesterday we decided that we would go to Bea’s for dinner.   It has been in Chattanooga for 60 years or more.   I knew that my dad would not steer us wrong when it came to food.   He may be a food snob but he does know good home cooking when he sees it.  The tables seat 8 people and the food is placed on the lazy Susan that is in the middle of the table.    Sweet tea and water are on the table and other drinks are available upon request.   Last nights choices consisted of roast beef in gravy, potatoes, cole slaw, potato salad, cornbread dressing, pinto  beans, bbq pork and peach cobbler for dessert.   I think my husband ate his weight in peach cobbler no kidding.