Grecian Chicken And 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

1. 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 350u0b0 for 1-1/4 hours or until chicken is tender and juices run clear.
2. 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 350u0b0 for 1 hour 20 minutes or until tender.

lemon juice, garlic salt, pepper, oregano, salt, onion, red potatoes, water, butter, lemon juice, chicken bouillon granules, paprika

Taken from www.tasteofhome.com/recipes/grecian-chicken-and-potatoes/ (may not work)