Lemon Chicken and Potatoes

Whenever I go to Minnesota I make a huge vat of Lemon Chicken and Potatoes and call in the family!!!  This is a really easy to make main dish and compared to other Greek dishes, requires little preparation time.  You can use any type of chicken you like (with skin on) , or even pork chops.  I have never met anyone who didn't love this dish!
For 4 servings:
take a 10x12 inch baking dish and pour about 1/4" inch olive oil on the bottom.  Place 6 potatoes, cleaned and cut in wedges, into the pan, and cover them with oil.  Nestle in 4-6 pieces of meat, pour 1 cup of chicken broth over, sqeeze two lemons over, stir gently and sprinkle salt, pepper and generous amounts of crushed oregano over.the potatoes and both sides of the meat.  Dot with butter (about 1/2 cup) and place in hot oven (400 F, 200C) for 15-20 minutes, reduce heat to 350F or 180C and continue to bake for one hour.  You can aadd a clove or two of chopped garlic to the chicken and potatoes for the last 15 minutes of baking time.
     We always serve this with Sandy's cheese pies for an appetizer, (recipe forth coming), and a large
Greek (horiatiki) Salad-
Cut up-tomatoes, cucumbers and finely sliced onion, pour olive oil and vinegar over-toss and top with feta cheese hunks and Greek olives, salt,pepper and oregano.  (Yannis reminded me that this salad requiresthinly sliced green peppers).  Serve with crusty bread and white wine.
   Put some Hatzidakis music  on and enjoy the party!!!
Out good friend Ian made lemon chicken and potatoes for his lovely parents, Jenny and Fred--Here are some photos of our friends in Cambridge enjoying the recipe from Y.I.T.K.W.M.-- we wish we were there with you!