Greek Chicken

• Whole chicken cut up in pieces from store

• 3 lemons, cut into quarters

• Put a little olive oil over the pieces as a rub

• Squeeze lemons over all chicken pieces

• Sprinkle generous amount of fresh is great - or dried oregano – at least 3 tablespoons over the chicken pieces

• Add salt and pepper to chicken pieces

• Leave all lemons rinds on top of the pieces of chicken, scattered

• Put black/klamati/seedless Greek olives, about ½ a can – cut in half, on top of the pieces of chicken, scattered.

Bake for 15 minutes at 450 (preheated), then lower oven to 350 for about 45 minutes.

• Serve with rice pilaf.

• Serve with side of asparagus or sweetened carrots (Use about 2 tsp. butter, ¼ cup of brown sugar added to cooked carrots)

YUMMY!  Easy!  Fix in advance and refrigerate for baking later.

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