Greek Homestyle Chicken
rec.food.recipes/David J. Kernen

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!

Four pieces of boneless, skinless chicken breasts
juice of two lemons
four or five potatoes, peeled and sliced french-fry style
1/2 cup olive oil
1/2 to 1 cup of water
one head of garlic, the cloves peeled but whole
oregano, salt, and pepper to taste

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 degrees, 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 a lightly browned and potatoes are soft when touched with a fork.

Serve with a crusty bread, or with pita bread.