CHICKEN & POTATOES WITH LEMON SAUCE
6 Skinless Boneless Chicken Breast
Red Potatoes
1½ tbs Minced Garlic
1 can (14.5oz) Chicken Broth
1c Olive Oil
¾c Lemon Juice
2 tsp Dried Oregano
Salt and Pepper (to taste)
Preheat oven to 350°
Wash and quarter enough potatoes to cover the bottom of a 9 x 13 glass baking dish at least one
(1) inch deep, top with chicken, sprinkle on garlic. Season with salt and pepper and add broth.
Whisk olive oil, lemon juice and oregano to combine for sauce. Pour sauce evenly over chicken.
Bake at 350°for 1 hour or until potatoes are tender, basting with pan juices, after 30 minutes, and
again at 45 minutes.
6 Skinless Boneless Chicken Breast
Red Potatoes
1½ tbs Minced Garlic
1 can (14.5oz) Chicken Broth
1c Olive Oil
¾c Lemon Juice
2 tsp Dried Oregano
Salt and Pepper (to taste)
Preheat oven to 350°
Wash and quarter enough potatoes to cover the bottom of a 9 x 13 glass baking dish at least one
(1) inch deep, top with chicken, sprinkle on garlic. Season with salt and pepper and add broth.
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Whisk olive oil, lemon juice and oregano to combine for sauce. Pour sauce evenly over chicken.
Bake at 350°for 1 hour or until potatoes are tender, basting with pan juices, after 30 minutes, and
again at 45 minutes.