Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Broiler chicken -- cut up, 2 |
| 5 \N | # each |
| 1 cup | Fresh lemon juice |
| 1 teaspoon | Garlic salt |
| 1 teaspoon | Pepper |
| 1 teaspoon | Dried oregano |
| 4 teaspoons | Seasoned salt |
| \N \N | ***POTATOES*** |
| ½ cup | Onion -- diced |
| 5 cups | Red potatoes -- sliced, |
| \N \N | Unpeeled |
| 4 cups | Water |
| ½ cup | Butter or margarine -- |
| \N \N | Melted |
| ¼ cup | Fresh lemon juice |
| 1 teaspoon | Chicken bouillon granules |
| ½ teaspoon | Paprika |
| ½ teaspoon | Salt |
| ½ teaspoon | Pepper |
| ½ teaspoon | Dried oregano |
Place the chicken in a large shallow baking pan. Combine the lemon juice, garlic salt, pepper and oregano; pour over chicken. Sprinkle with seasoned salt. Bake uncovered at 350 for 1 - ¼ hours or until chicken is tender and juices run clear. For potatoes, place the onion in an ungreased 9 x 13 baking pan. Arrange potatoes in rows over the onion, with slices slightly overlapping. Combine remaining ingredients. Pour over potatoes. Bake uncovered at 305 deg. for 1 hour and 20 minutes or until tender. Source: Taste of Home; Feb./March 1995.
Recipe By : Taste of Home