Cut two lemons in half. Slice up the other two remaining lemons.
In one large baking pan or two 9x13 pyrex dishes, put chicken and potatoes in a single layer. Sprinkle with fresh lemon juice, olive oil, oregano, garlic, salt and pepper. Turn the pieces to coat evenly.
Place chicken skin side up.
Place lemon slices and potatoes in between the chicken pieces.
Bake the chicken for 45 minutes. Baste with the juices and return to the oven, cooking an additional 15 to 30 minutes or until chicken is cooked through and potatoes are tender.
Place chicken, potatoes and juices on a serving platter and garnish with italian parsley.
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