Grecian Chicken and Potatoes

• 2 each chicken, whole cut up
• 1 cup lemon juice fresh
• 1 teaspoon garlic salt
• 1 teaspoon black pepper
• 1 teaspoon oregano dried
• 4 teaspoons seasoned salt
• Potatoes
• 1/2 cup onions diced
• 5 cups red skinned potatoes sliced, unpeeled
• 4 cups water
• 1/2 cup butter or margarine, melted
• 1/4 cup lemon juice fresh
• 1 teaspoon chicken bouillon, powdered
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon oregano dried

1. Combine the lemon juice, garlic salt, pepper and oregano; pour over chicken.
2. Sprinkle with seasoned salt.
3. Bake uncovered at 350F (180C) for 1 to 1/4 hours or until chicken is tender and juices run clear.
4. For potatoes, place the onion in an ungreased 9 x 13 baking pan.
5. Arrange potatoes in rows over the onion, with slices slightly overlapping.
6. Combine remaining ingredients.
7. Pour over potatoes.
8. Bake uncovered at 305 for 1 hour and 20 minutes or until tender.

chicken, lemon juice fresh, garlic salt, black pepper, oregano, salt, potatoes, onions, red skinned potatoes, water, butter, lemon juice fresh, chicken bouillon, paprika, salt, black pepper, oregano

Taken from recipeland.com/recipe/v/grecian-chicken-potatoes-40087 (may not work)