Greek-style Chicken

1 whole roasting chicken, cut in serving pieces

3 tablespoons Greek seasoning blend

2 teaspoons dried oregano

2 teaspoons dried or 2 tablespoons fresh dill, chopped, divided

Kosher salt and black pepper to taste

1 pound (about 4 large) Russet potatoes

4 tablespoons olive oil

1 can (about 15 ounces) chicken stock or broth, divided

½ cup dry white wine or equivalent chicken broth

⅓ cup fresh lemon juice (about 2 lemons)

4 cloves garlic, minced

Lemon wedges, optional garnish

Heat oven to 350 degrees.

Sprinkle all sides of chicken with Greek seasonings, oregano, half the dill, salt and pepper.

In a large bowl toss the potatoes in olive oil, sprinkle with salt and pepper. Arrange chicken and potatoes in a large, shallow roasting pan or Dutch oven. Add garlic cloves, 1 cup chicken broth, wine and lemon juice. Cover tightly with foil and cook about 35 minutes or until potatoes are tender and chicken juices run clear.

Remove foil, add remaining chicken stock if needed and bake 15-20 minutes more or until chicken is crisp and golden. If you want very crisp chicken broil for about 5 minutes. Sprinkle with remaining dill and serve with lemon wedges.

Serves four.

Cook's note: If you have leftover chicken, dice 2 cups of it and use it for Mexican Lasagna-style Enchiladas (see accompanying recipes).