This is a common meal enjoyed in Greece. It's incredibly delicious, and while it's cooking, the smell will have everyone in the house hanging around the kitchen. I find that the chicken stays moist if it is covered for the the first 20 minutes of baking. Serve with a crisp salad and crusty bread or pita.

Ingredients

8 serv.

boneless skinless chicken breast halves↗8
lemons, juice of↗2
potatoes, peeled and sliced french-fry style↗4 -5
olive oil↗1⁄2 cup
water↗1⁄2 - 1 cup
head garlic, the cloves peeled but whole↗1
oregano, dried↗4 tablespoons
salt and pepper

Step-by-step instructions

1
Place chicken in a shallow baking dish.
2
Arrange potatoes and garlic around chicken.
3
Mix together lemon juice and olive oil, salt and pepper, and pour evenly over chicken and potatoes.
4
Add just enough water until potatoes are almost about covered.
5
Cover chicken and pototoes with 2 Tbsps. of oregano.
6
Cover with foil and bake at 350ºF. for 20 minutes.
7
Uncover, turn chicken; stir potatoes; and sprinkle on remaining oregano.
8
If potatoes aren't at least half-covered with liquid, add more water.
9
Return to oven for about 25-30 minutes.
10
Chicken is done when both sides are lightly browned and potatoes are soft.
11
Good served with crisp bread or pita.

Source: food.com

Original recipe ↗

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