It's All Greek to Me

Wednesday is Poultry Day, and I'm in the mood for Greek Chicken and of course a Greek Salad. I go for easy most days. Take ever how many chicken pieces you need and put in roasting pan. Add large-diced potatoes as needed. Throw over this a chopped onion. Mix together in small bowl 1/4 cup olive oil, juice of two lemons, 2 minced garlic cloves, and 2 teaspoons dried oregano. Pour over chicken mixture and toss to coat. Start with 1/2 tsp. of kosher salt and freshly ground pepper. I add olives during second half of cooking. Test poultry with meat thermometer. Poultry should be cooked to 165 degrees. Add more salt and pepper to taste. Serve with salad and bread.