The wonderful thing about Greek cooking is that it is rarely complex.
- 1 to 3 Pound Chicken Quartered or Halved
- 1/2 Lemon
- 2 Tsp. Parnon oregano
- 4 Potatoes Peeled and Quartered (lengthwise)
- 1/3 Cup Parnon Estate Olive Oil
- 1/3 Cup Lemon Juice
- 1 Tsp. Chopped Lemon Zest
- Salt and Pepper to Taste
Preheat oven to 375. Rinse the chicken well in cold water and pat dry with paper towels. Place in a 9 x 12 inch roasting pan. Rub well with the lemon, and season with 1/2 tsp. oregano, salt and pepper.
Add the potatoes around the chicken pieces and sprinkle with remaining oregano, and salt and pepper.
Combine oil, lemon juice and lemon zest in small jar shake to mix well. Pour over chicken and potatoes coating well.
Roast uncovered until golden brown and tender, about 1.5 hours. Basting occasionally.