Baked Chicken with Potatoes, Lemon and Oregano


2 Lemons
1 chicken (about 3 ½ pounds), quartered
3 potatoes, peeled and cut into wedges
1 TBSP Olive Oil
1 Tsp dried oregano
2 garlic cloves, chopped
Salt and freshly ground pepper


Preheat the oven to 450 F.
Squeeze the juice from 1 lemon. Slice the other lemon.

Put the chicken and potatoes in a baking pan large enough to hold them in a single layer. Sprinkle with the lemon juice, oil, oregano, garlic and slat and pepper to taste. Turn the pieces to coat evenly, and then turn the chicken skin side up. Tuck the lemon slices and potatoes in between the chicken pieces.

Bake the chicken for 45 minutes. Baste with the pan juices. Continue to bake, basing occasionally, for 15 to 30 minutes longer, or until the chicken is browned and the potatoes are tender.

Transfer the chicken, potatoes, and lemon slices to a serving platter. Tip the pan and skim off the fat. Pour the juices over the chicken and serve.

This recipe was taken from “The Sopranos Family Cookbook” Warner Books.