G r e e k   C h i c k e n  version II

Suggest .5 Kg. per adult serving       

Qty    Qty     Qty   Qty


Ingredient:            
4     .88      1.8   4.4    Kg    Fresh or frozen Chicken or parts.
5      1       2     5      med   Medium size potatoes, peeled and sliced
15.6  31.25    62.5  156.3  ml.   vegetable oil
8     16       32    80     ml.   lemon juice (may use lime juice)
5     1        2     5      c.c.  oregano

Instructions:
Line a shallow pan with aluminum foil and oil bottom of foil. Place chicken
in pan, surrounded by potatoes, do not cover.  Sprinkle juice and oregano over
chicken and potatoes.  Place in preheated oven at 350  F. for 1 hour or until
potatoes test cooked with fork piercing and chicken is no longer pink inside 
Outside can be broiled to brown skin if preferred.  May be decorated with 
lemon pieces during the last 10 min. of cooking.

Comments:
This recipe was developed by unmeasured trial and error.  To make it 
printable, I had to use my wife's judgement to quantify the ingredients, 
according  to what I had seen and eaten when my wife made it (again with no
measurements). She got it originally from a Greek neighbour who probably had 
it handed down from old country parents and relatives who spoke no english, 
much less read or wrote English. It is assumed that the cooks using this 
recipe are aware of the dangers of Salmonella poisoning inherent in 
undercooked poultry and certain other meats.