1 (3 1/2 lb.) chicken, cut up
6 russet potatoes, peeled, quartered lengthwise
4 lg. garlic cloves, halved
3/4 c. chicken broth
3/4 c. olive oil
2/3 c. fresh lemon juice
2 tsp. dried oregano

Preheat oven to 375 degrees. Arrange chicken, potatoes and garlic in large roasting pan. Season with salt and pepper. Pour broth over. Whisk olive oil, lemon juice and oregano to combine. Pour evenly over chicken and potatoes.

Bake until chicken is cooked through and golden brown and potatoes are tender, basting occasionally with pan juices, about 1 1/4 hours. 4 servings.