Grecian Chicken with Potatoes



  • 2 broiler/fryer chickens (2-1/2 to 3 pounds each), cut up
  • 1 cup lemon juice
  • 1 teaspoon garlic salt
  • 1 teaspoon pepper
  • 1 teaspoon dried oregano
  • 4 teaspoons seasoned salt


  • 1/2 cup finely chopped onion
  • 5 cups sliced unpeeled red potatoes (about 3 pounds)
  • 4 cups water
  • 1/2 cup butter, melted
  • 1/4 cup lemon juice
  • 1 teaspoon chicken bouillon granules
  • 1/2 teaspoon each paprika, salt, pepper and dried oregano


  • Place chicken in a large shallow baking pan. Combine the lemon juice, garlic salt, pepper and oregano; pour over chicken. Sprinkle with seasoned salt. Bake, uncovered, at 350° for 1-1/4 hours or until chicken is tender and juices run clear.
  • For potatoes, place the onion in an ungreased 13-in. x 9-in. baking dish. Arrange potatoes in rows over the onion, with slices slightly overlapping. Combine remaining ingredients; pour over potatoes. Bake, uncovered, at 350° for 1 hour 20 minutes or until tender. Yield: 6-8 servings.
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