Pollo Geraldina

Pat the two 2-lb fryers dry with paper towels and cut each into 8 pieces, separating thighs, drumsticks, breasts, and wings.

Mince the 3 garlic cloves finely and combine with lemon juice, olive oil, crushed oregano, salt, and white pepper in a bowl to form a marinade.

Place chicken pieces in a large shallow dish and pour the marinade over them, turning to coat evenly. Cover and refrigerate for at least 20 minutes.

Remove chicken from refrigerator and let stand at room temperature for 10 minutes while preheating oven to 400°F.

Cut the ¼ lb butter into small pats and scatter across the bottom of a large roasting pan or 9x13-inch baking dish.

Arrange marinated chicken pieces skin-side up in the roasting pan, distributing them evenly. Pour any remaining marinade over the chicken.

Roast in the preheated 400°F oven for 40-45 minutes, basting with pan juices every 15 minutes, until chicken is golden brown and internal temperature reaches 165°F at the thickest part of the thigh.

Transfer chicken to a serving platter and drizzle with the pan juices. Allow to rest for 5 minutes before serving.