| 4 | | Boneless, skinless |
| | Chicken breasts |
| 2 | | Lemons, juice of |
| 4 | | Or 5 potatoes, peeled and |
| | Sliced |
| | French-fry style |
| 1/2 | c | Olive oil |
| 1/2 | | To 1 cup of water |
| 1 | | Head of garlic, the |
| | Cloves peeled |
| | But whole |
| | Oregano to taste |
| | Salt to taste |
| | Pepper to taste |
| | Try tossing the potatoes |
| | In the oil |
| | And lemon juice before |
| | Adding them. |
| | These are the comments of |
| | The man |
| | Who posted this on the |
| | Web: "My wife |
| | Taught me how to make |
| | This. She |
| | Learned it in Greece, |
| | Where it's |
| | A common meal. It's |
| | Incredibly |
| | Delicious, and while it's |
| | Cooking, |
| | The smell will have |
| | Everyone in the |
| | House salivating. She |
| | Cooks it in |
| | An open pan, but I find |
| | The chicken |
| | Stays moister if you |
| | Cover it (with |
| | Aluminum foil or |
| | Something) for the |
| | First half-hour or so. |
| | Either way, |
| | It tastes great! |
