Ingredients:
4 small chicken breasts ( skinless & boneless)
2 lemons, juice of
4 -5 potatoes ( peeled and sliced french-fry style or thin wedges)
1/4 cup olive oil
1/2-1 cup water
1 head garlic, peeled but whole ( about 8-10 cloves)
oregano
salt and pepper
Directions:
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, olive oil, and salt & pepper to taste and pour evenly over chicken and potatoes.
Add some water until potatoes are just about covered. (but partly still above the water so that the tops will start to brown).
Cover chicken and pototoes with generous amounts of oregano.
Bake at 350-375’F/180’C, until tops of chicken are starting to brown. (about 15mins).
Turn chicken and potatoes, and sprinkle on more oregano.
If potatoes aren’t at least half-covered with liquid, add a little water.
Return to oven for about 15-20 minutes.
Chicken is done when both sides are lightly browned and potatoes are browned on top and soft when touched with a fork.
Serve with a crusty bread, or with pita bread, or, with other vegetables or salad.
Servings: 4
Time preparation: 5 min.
Time total: 40 min.