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Greek Chicken

10 chicken thighs (grocery store max pak)
6 red potatoes (larger size), washed and cut into quarters
Salt and pepper
1 medium size red onion, peeled, sliced and separated into rings
8-10 cloves of garlic, peeled and sliced in half (the long way)
Juice of 2 lemons, or about 1/3 to ½ cup lemon juice (I used bottled juice and it turned out fine)
1/3 cup olive oil
½ cup water
2 tablespoons dried oregano
1 teaspoon black pepper
1 teaspoon celery salt
1 additional lemon, ends removed, cut into 5 slices and each slice cut across (10 half slices)

Line large roasting pan with heavy duty foil if desired; spray with nonstick spray. Place chicken thighs in pan, skin side up. Place potatoes around chicken; salt and pepper over all. Place a piece of garlic on top of each chicken thigh and scatter remaining garlic over potatoes and chicken. Place one lemon slice on top of each chicken thigh. Scatter onion over all.

Combine lemon juice, olive oil, water, oregano, celery salt and black pepper and pour over chicken, potatoes and onion.

Bake uncovered at 350 degrees for about an hour and 15 minutes or until tender. Baste with pan juices during baking if desired. Makes about 5 servings (2 thighs per serving).