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Total Prep time: 10 minutes cooking time:  55 minutes preheat oven: 375 degrees


4 pieces boneless, skinless chicken breasts

Juice of 2 lemons

4-5 potatoes, peeled and sliced French-fry style

½ cup olive oil

½ - 1 cup water

1 head of garlic, the cloves peeled but whole

Oregano, salt, pepper to taste


Place chicken in a shallow baking tray.  Arrange potatoes around chicken pieces. 

Scatter cloves of garlic around chicken and potatoes.  Mix 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 a generous amount of oregano.

Cover and bake for 30 minutes.  Turn chicken, stir potatoes and baste with juices.  If potatoes aren’t ½ covered with water, add more.

Return to oven uncovered for 20 – 25 more minutes until chicken is cooked and potatoes are soft.


Serve with a Greek salad and crusty bread.



These can be made with other meats or vegetarian

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