4 boneless, skinless

chicken breasts 2 lemons, juice of

4 or 5 potatoes, peeled and

sliced French-fry style 1/2 c olive oil

1/2 to 1 cup of water

1 head of garlic, the

cloves peeled but whole oregano to taste salt to taste pepper to taste Try tossing the potatoes in the oil and lemon juice before adding them. These are the comments of the man who posted this on the Web: "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 something) for the first half-hour or so. Either way, it tastes great!

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 potatoes with generous amounts of oregano. Bake at 350°F, (400°F for high altitude!) 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 are lightly browned and potatoes are soft when touched with a fork. Serve with a crusty bread, or with pita bread.