Grecian Chicken and Potatoes

2 Broiler chicken; cut up -- 2.5

1 cup Fresh lemon juice

1 teaspoon Garlic salt

1 teaspoon Pepper

1 teaspoon Dried oregano

4 teaspoons Seasoned salt

***potatoes*** 1/2 cup Onion -- diced

5 cups Red potatoes; sliced -- unpeel

4 cups Water

1/2 cup Butter or margarine -- melted

1/4 cup Fresh lemon juice

1 teaspoon Chicken bouillon granules

1/2 teaspoon Paprika

1/2 teaspoon Salt

1/2 teaspoon Pepper

1/2 teaspoon Dried oregano

shallow baking pan. Combine the lemon juice, garlic salt, pepper and oregano; pour over chicken. Sprinkle with seasoned salt. Bake uncovered at 350 for 1 - 1/4 hours or until chicken is tender and juices run clear. For potatoes, place the onion in an ungreased 9 x 13 baking pan. Arrange potatoes in rows over the onion, with slices slightly overlapping. Combine remaining ingredients. Pour over potatoes. Bake uncovered at 305 for 1 hour and 20 minutes or until tender.

Source: Taste of Home; Feb./March 1995.