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The Boston Globe

Food & dining

Recipe for Greek-style roast chicken and potatoes with lemon

Serves 4 with leftovers

5 tablespoons olive oil
3 large Yukon Gold or Yellow Finn potatoes, cut into ½-inch-thick slices
Salt and pepper, to taste
2 lemons
¼ cup chopped fresh oregano
4 pounds chicken parts (including 2 breast halves), skin and bones
intact
6 cloves garlic, halved
¾ cup chicken stock
½ cup pitted Kalamata olives

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