Chicken Oreganata

Adapted from Food.com

Ingredients:

Servings: 6

6 cloves garlic, crushed or I used dried
1/2 cup olive oil
3-4 tablespoons parsley fresh or dried
2 teaspoon oregano, dried Mediterranean
2 teaspoon Italian Spices, dried
1 lemon - all zest and juice
black pepper
salt
6 chicken thighs (or breasts if your family prefers)

3 large potatoes unpeeled
1 small onion, vidalia sliced very thin
1 large Tomato, cored cut into 6 slices each




Directions:

Combine the garlic, parsley, oregano, italian spices,  black pepper, salt, zest and lemon juice,with the chicken in a ziplock bag. Let marinate for 2 hours for a mild garlic flavor, more time for stronger spice flavor (Maybe make it the night before and see how that works.).

While your chicken is marinating, cook the potatoes until tender, not mushy. Drain and let stand until they can be handled. Pull off the skins and cut into 12 slices each.

Preheat oven to 425°F.

Oil a shallow casserole, just large enough for the chicken, with about a T of the infused oil.

Arrange 1/4 of the onion slices in the bottom of the casserole. Top with 1/4 of the potato slices, then 1/4 of the tomato slices. Repeat for the rest of the vegetables.

Drizzled with half of the remaining infused oil, then sprinkle on about 1/4 of the seasoned crumbs.

Brush the chicken with infused oil, lay them to fit in the casserole. Sprinkle on the remaining crumbs.

Bake in the oven until the onions are browned and the chicken is done, about 45 minutes.

For the sauce:.??? we didn't serve a sauce

While casserole is in the oven, whisk 1/4 cup olive oil, lemon juice and parsley together. Season to taste.

plating.

Slide a long spatula under a serving of chicken, lift from the casserole and plate. Drizzle sauce around each portion and serve immediately.