Greek Chicken and Potatoes

4 or 5 baking potatoes, cubed
1 large onion, cut into thick slices
2 lemons, sliced thin
Oil and lemon for drizzling

Preheat oven to 350 degrees.

In a small bowl, mix the butter, garlic, 1 tbsp Cavender's and lemon juice. Loosen the skin from the meat with your fingers or with the handle of a spoon. Be careful not to break the skin. Loosen as much as you can even down the legs. Place a scoop of the butter mixture under the skin and rub down, spreading the butter under the skin. Repeat this process until the butter is covering all the leg quarters. Dust chicken with Cavender's Greek Seasoning. Place the potatoes, onions and some of the lemon slices in a 13X9 casserole dish. Drizzle with oil and lemon juice and sprinkle the Greek Seasoning over the potato mixture. Place chicken on top of potatoes and onion.

Bake uncovered for 45 min to an hour or until chicken is golden brown** and potatoes are tender.

*You can multiply this recipe to feed as many people as you need. I usually allow for one leg quarter per adult.

** I check my chicken temps and remove from the oven when it reaches 165 degrees F.