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Lemon Baked Chicken

1 broiler-fryer chicken, about 2 lb.,quartered
1 tsp. garlic salt
2 tsp. paprika
1/2 tsp. oregano
1/3 c. lemon juice
1/2 c. water

Wash chicken; pat dry. Arrange in a baking dish, skin side down. Sprinkle with paprika, garlic salt, and oregano. Combine lemon juice and water; pour over chicken. Bake uncovered for 30 minutes, turn the chicken over and baste every 5-10 minutes for 25 minutes. You can either use the juice from the pan as an au jour over your chicken
dinner or make a gravy from it.