Four pieces of boneless, skinless chicken breasts
juice of two lemons
four or five potatoes, peeled and sliced french-fry style
1/2 cup olive oil
1/2 to 1 cup of water
one head of garlic, the cloves peeled but whole
oregano, salt, and pepper to taste
Place chicken in a shallow baking tray.
Arrange potatoes around chicken pieces. Scatter whole peeled cloves of garlic around chicken and potatoes.
Mix together lemon juice and olive oil, and pour evenly over chickenand potatoes. Add water until potatoes are just about covered.
Add salt, pepper to taste. Cover chicken and pototoes with generous amounts of oregano.
Bake at 350 degrees, until tops of chicken are reddish brown.
Turn chicken, stir potatoes, and sprinkle on more oregano. If potatoes aren't at least half-covered with liquid, add water.
Return to oven for about 15-20 minutes. Chicken is done when both sides a lightly browned and potatoes are soft when touched with a fork.
Serve with a crusty bread, or with pita bread.
TO FREEZE: There is some discussion as to when the best time to freeze this is. If you cook the potatoes all the way, then they will fall apart and turn into mush when you reheat, but if you do not cook them all the way, then often the potatoes will be under cooked, even after reheating.
My suggestion is cook it 1/2 way, freeze it, then when you reheat it, thaw it completely, put it into the over, put some more olive oil and lemon juice on it, cover the potatoes in water and cook it until the chicken and potatoes are done.
If cooked all the way when you freeze it, then microwave or bake to reheat.