One Dish Greek Chicken and Potatoes

One dish, one time, one temperature easy and tasty Greek Chicken and Potatoes, I use Light Country Crock Butter Spread instead of butter to cut back on fat content.

• Ready In: 1 hr
• Serves: 3
• Yields: 3 breasts

Ingredients

• 3  whole chicken breasts, skin and bone included
• 3  tablespoons lemon juice
• 2  tablespoons olive oil
• 3⁄4 cup butter
• 3  teaspoons oregano
• 5  red potatoes, quartered
• 1  tablespoon  minced garlic

Directions

1. Preheat oven to 400°F.
2. Wash and quarter potatoes, peel if desired.
3. Rinse chicken breasts.
4. Spray large casserole dish with cooking spray.
5. Place chicken breast in casserole dish.
6. Melt butter using 1/4 cup of it to baste onto the chicken.
7. Sprinkle 1 Tbsp oregano, 1/2 Tsp of minced garlic, salt and pepper on chicken.
8. Mix the remaining 1/2 cup of butter with the olive oil and lemon juice and mix well.
9. Place quartered potatoes around the chicken breast.
10. Pour butter, olive and lemon juice mixture over potatoes, careful not to rinse away the seasoning on the chicken.
11. Total Bake time is 50 minutes.
12. Bake for 15 minutes, then baste chicken with butter mixture and add the remaining 2 Tbsp oregano to the potatoes with salt and pepper to taste.
13. Continue baking, basting every fifteen minutes.