Title: Greek Homestyle Chicken
Categories: Home Cookin,
Yield: 4
4 boneless, skinless
chicken breasts
2 lemons, juice of
4 or 5 potatoes, peeled and
sliced
French-fry style
1/2 c olive oil
1/2 to 1 cup of water
1 head of garlic, the
cloves peeled
but whole
oregano to taste
salt to taste
pepper to taste
Try tossing the potatoes
in the oil
and lemon juice before
adding them.
These are the comments of
the man
who posted this on the
Web: "My wife
taught me how to make
this. She
learned it in Greece,
where it's
a common meal. It's
incredibly
delicious, and while it's
cooking,
the smell will have
everyone in the
house salivating. She
cooks it in
an open pan, but I find
the chicken
stays moister if you
cover it (with
aluminum foil or
something) for the
first half-hour or so.
Either way,
it tastes great!
Place chicken in a shallow baking tray.
Arrange potatoes around chicken pieces. Scatter whole peeled
cloves of garlic around chicken and potatoes.
Mix together lemon juice and olive oil, and pour evenly over
chicken and potatoes.
Add water until potatoes are just about covered. Add salt,
pepper to taste. Cover chicken and potatoes with generous
amounts of oregano.
Bake at 350 F, (400 F for high altitude!) until tops of
chicken are reddish brown.
Turn chicken, stir potatoes, and sprinkle on more oregano. If
potatoes aren't at least half- covered with liquid, add water.
Return to oven for about 15-20 minutes. Chicken is done when
both sides are lightly browned and potatoes are soft when
touched with a fork.
Serve with a crusty bread, or with pita bread.
