From: "David J. Kernen" (syvdk@tjuvm.bitnet)

Date: 14 Jul 93 15:47:51 EDT

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 some-
thing) for the first half-hour or so.  Either way, it tastes great!

Ingredients:
  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

Procedure:

  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 pototoes 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.

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