1 whole chicken
3 tsp. olive oil
1 tsp. butter
Tomato paste
3 tsp. diced garlic
1 tsp. oregano
Salt and pepper, to taste
3 lg. potatoes
1 c. chicken stock
2 c. water
2 bay leaves
1 tbsp. chopped parsley
1/2 c. lemon juice

Cut chicken in half. Cut each half in 3 pieces. Put in bowl with a marinade of oil, butter, tomato paste, garlic, oregano, salt and pepper. Coat chicken well with marinade and refrigerate overnight.

Place chicken in casserole. Cut potatoes in large triangular pieces, and place around the chicken. Combine the chicken stock, water, bay leaf, parsley and lemon juice; blend with marinade and pour over the chicken and potatoes. Basting every 10 minutes, bake at 375 degrees for 25 to 30 minutes or until done.

Serves 4-6.