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Grecian Chicken and Potatoes




Source of Recipe


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Recipe Introduction


This is very good. I believe I got this from the very first issue of Taste of Home (Feb/March, 1995). It was from the Grecian Steak House in Sikeston, Missouri.


List of Ingredients




2 broiler/fryer chickens (2 1/2 to 3 lbs each, cut up)
1 c fresh lemon juice
1 t garlic salt
1 t pepper
1 t dried oregano
4 t seasoned salt

POTATOES:
1/2 C diced onion
5 c sliced unpeeled red potatoes (about 3 lbs)
4 c water
1/2 c butter or margarine, melted
1/4 c fresh lemon juice
1 t chicken bouillon granules
1/2 t each paprika, salt, pepper and dried oregano

Recipe



Place chicken in large shallow baking pan. Combine lemon juice, garlic salt, pepper and oregano; pour over chicken. Sprinkle with seasoned salt. Bake, uncovered, at 350° for 1 1/4 hours or until chicken is tender and juices run clear.

For potatoes, place onion in an uncreased 13x9" baking pan. Arrange potatoes in rows over the onion, with slices slightly overlapping. Combine remaining ingredients; pour over potatoes. Bake, uncovered, at 350° for 1 hr and 20 minutes, or until tender.

6-8 servings.