Kota Riganati – Greek Chicken with Oregano and Potatoes

3 lbs boneless chicken - thigh or breast or a combination
1/3 cup extra virgin olive oil
4 Tbs unsalted butter
1/2 cup water
Juice of 1 lemon
3 garlic cloves, minced
2 tsp oregano
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 medium potatoes cut in to quarters

Arrange the chicken pieces in a large baking pan.  Mix the remaining
ingredients, except the potatoes, in a small bowl and pour over the
chicken.  Cover with aluminum foil and marinate in the refrigerator
overnight (note, if you are in a hurry feel free to skip the marinate
step).  Remove from the refrigerator about 1 hour prior to cooking.

Preheat the oven to 450 degrees.  Remove the foil (retain) and bake
briefly until the chicken lightly browns.  Reduce the heat to 350 degrees.
Add the potatoes to the pan, re-cover with the foil, and bake for 1.5
hours basting occasionally.

Serve with additional lemons.

Serves 6.



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