Baked Chicken with Potatoes, Lemon, and Oregano

By Tbird

Ingredients

• 2 lemons
• 1 chicken (about 3 1/2 pounds) quartered
• 3 potatoes, peeled and cut into wedges
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 2 garlic cloves, chopped
• Salt and freshly ground pepper

Details

Servings 4

Preparation

Step 1

Preheat oven to 450 deg.

Squeeze the juice from 1 lemon. Slice the other one.

Put the chicken and potatoes in a large bakiing pan large enough to hold them in a single layer. Sprinkle with the lemon juice, oil, oregano, garlic, and salt & pepper to taste. Turn the pieces to coat evely, then turn the chicken skin side up. Tuck the lemon slices and potatoes in between the chicken pieces.

Bake the chicken for 45 minutes. Baste with the pan juices. Continue to bake, basting occasionally, for 15 to 30 minutes longer, or until the chicken is browned and the potatoes are tender.

Transfer the chicken, potatoes, and lemon slices to a serving platter. Tip the pan and skim off the fat. Pour the juices over the chicken and serve.