Lemon-oregano Roast Chicken and Potatoes

Everybody needs a good roast chicken recipe. This one, is definately a contender because a) it's roasted in pieces, so it cooks reasonably quickly and is easier to serve, and b) the side dish cooks right along with it. And, while it's cooking, your house smells great.

Yield:

Serves 4

Ingredients

1. 6 tablespoons olive oil, divided
2. 3 large garlic cloves, minced
3. 3 teaspoons dried oregano, divided use
4. 2 1/4 pounds red-skinned potatoes, each cut lengthwise into 6 wedges
5. Salt and pepper to taste
6. 1 4-pound chicken, cut into 8 pieces
7. 3 tablespoons fresh lemon juice

Directions

1. Preheat the oven to 400 degrees. Brush large rimmed baking sheet with 2 tablespoons oil. Combine remaining 4 tablespoons oil, garlic, and 1 1/2 teaspoons oregano in a bowl. Add potatoes and toss to coat. Sprinkle potatoes with salt and pepper. Sprinkle chicken with remaining oregano, then salt and pepper. Arrange chicken, skin side up, in single layer in center of prepared baking sheet. Arrange potatoes around chicken. Drizzle chicken with lemon juice and any remaining oil mixture from bowl of potatoes.
2. Roast chicken and potatoes until chicken is cooked through and potatoes are tender, about 1 hour 10 minutes.

Notes