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Lemon Chicken and Potatoes with Garlic Sour Cream

2 tbsp olive oil
1/3 c fresh lemon juice
3-5 cloves garlic (more is better)
1 tsp Threebe (Greek herb)
Sea salt and coarsely ground fresh black pepper to taste
1 whole cut chicken (or breasts)

2 to 3 large potatoes cut into wedges
1 1/2 cups chicken stock
1/3 c fresh lemon juice
3 to 5 cloves garlic or more
1 tsp Threebe (Greek herb)
sea salt and coarsely ground fresh black pepper to taste

3-4 cloves garlic crushed and finely minced
8-10 oz sour cream

Mix oil, juice, garlic and spices well and let stand 10 minutes;
pour over chicken. Let marinade 1-1/2 hours refrigerated. Bake
at 400F for about 1 hour or until done. Serve with potatoes.

Mix potatoes, stock, juice, garli and spices well and let stand
10 minutes. Arrange potatoes in glass baking dish (multiple layers).
Pour mixture over potatoes and bake at 400F until slightly golden
brown on top.

Fold garlic into sour cream. Cover and let stand 1 hour refrigerated.
Serve as a dip/accompaniment for potatoes.


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