Lemon Potato Chicken

This is one of my favorite recipes that my mom makes back home. My parents grow their own Greek oregano and it just has such a wonderful and aromatic taste to it. I started growing an herb garden out on my patio here and believe it or not I got cilantro seedlings to sprout at the end of November! The weather here is wonderfully convenient for gardening, but at the cost of the loveliness of the fall season.



In the photo I have a sprig of thyme on the right and oregano on the left. The thyme I had bought fresh at the store and couldn't use it all up so I just dried it in the window (waste not want not), while the dried oregano was given to me in a large satchel back in May from my parents. We get our spices pre-bottled so often that I think its nice to be reminded of what they actually look like on their stems. These are both dried of course, my fresh plants are too young to start trimming yet but hopefully soon I'll be able to get a few snips off without damaging the growth. I just think they're so lovely with their textures and their smells. Ah spices, thank you for your boundless flavor...

Ingredients:



2 Ibs Chicken pieces (thighs, breasts, drumsticks)

5 large Potatoes, peeled and cut into wedges

Juice from 1 Lemon

2 Tbsp Thyme

2 Tbsp Oregano

1/2 cup Olive oil

1 Medium Onion, chopped into chunks

Salt

Pepper

Water



Preheat the oven to 350 degrees Fahrenheit. Place the chicken pieces in a bowl with half the olive oil and half the lemon juice. Sprinkle half of the thyme, oregano and some salt and pepper onto it and mix it around in the bowl with your hands, making sure it's all coated. Place the chicken mixture into a 9 x 16 casserole dish. Now repeat the process with the potatoes and the remaining ingredients, including the onion. Place the rest of the mixture in the casserole pan and bake for about an hour or until the chicken pieces are at least 170 degrees Fahrenheit and the potatoes break apart easily with a fork.