Directions

1. Preheat oven to 350°F. Cut potatoes into 1- to 1 1/2-inch wedges. Place in a rectangular 3-quart baking dish.
2. Arrange chicken on top of potatoes. Sprinkle with garlic, and season with salt and pepper to taste. Pour broth around chicken.
3. In a medium bowl whisk together oil, lemon juice and oregano. Pour over chicken and potatoes.
4. Bake, uncovered, 1 hour to 1 hour, 10 minutes, or until potatoes are tender and chicken is no longer pink (165°F), spooning pan juices over chicken and potatoes every 15 minutes. Using a slotted spoon, transfer chicken and potatoes to a platter, and serve.