Greek-style, oregano-scented lemon chicken and potato casserole.

Greek Baked Lemon Oregano Chicken

1 lemon, peel grated and reserved

4 chicken quarters

1 teaspoon dried oregano leaves

1/2 teaspoon salt
1/4 teaspoon pepper

1 tablespoon olive oil
1 tablespoon butter or margarine
1/2 cup sliced celery

6 small new potatoes, halved

1/2 cup warm water

1. Slice lemon in half; squeeze juice and reserve. Use lemon halves to rub all sides of chicken.
2. Mix together oregano, salt and pepper; sprinkle over chicken.
3. In large frypan, place olive oil and butter and heat over medium temperature. Add chicken, skin side down. Sprinkle celery and reserved lemon peel evenly over chicken. Cook about 5 minutes, turn chicken and cook 5 minutes more, until brown on all sides.
4. Arrange chicken in lightly greased 2 quart baking dish. With slotted spoon, remove celery mixture from pan and arrange around chicken. Add potatoes around chicken.
5. To frypan, add reserved lemon juice and water, stirring and scraping up pan drippings. Bring to a boil over high temperature; pour over chicken and potatoes.
6. Bake uncovered in 300°F (150°C) oven, basting occasionally with pan juices, for about 1 hour 15 minutes or until fork can be inserted in chicken with ease.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.