Greek homestyle chicken

Yield: 4 Servings

Measure Ingredient
4 \N Boneless, skinless
\N \N Chicken breasts
2 \N Lemons, juice of
4 \N Or 5 potatoes, peeled and
\N \N Sliced
\N \N French-fry style
½ cup Olive oil
½ \N To 1 cup of water
1 \N Head of garlic, the
\N \N Cloves peeled
\N \N But whole
\N \N Oregano to taste
\N \N Salt to taste
\N \N Pepper to taste
\N \N Try tossing the potatoes
\N \N In the oil
\N \N And lemon juice before
\N \N Adding them.
\N \N These are the comments of
\N \N The man
\N \N Who posted this on the
\N \N Web: \"My wife
\N \N Taught me how to make
\N \N This. She
\N \N Learned it in Greece,
\N \N Where it's
\N \N A common meal. It's
\N \N Incredibly
\N \N Delicious, and while it's
\N \N Cooking,
\N \N The smell will have
\N \N Everyone in the
\N \N House salivating. She
\N \N Cooks it in
\N \N An open pan, but I find
\N \N The chicken
\N \N Stays moister if you
\N \N Cover it (with
\N \N Aluminum foil or
\N \N Something) for the
\N \N First half-hour or so.
\N \N Either way,
\N \N 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.

Posted to MM-Recipes Digest by marlene <dwillson@...> on Auguday,, st 20, 199

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