Chicken with Lemon and Oregano

Directions

1. Preheat oven to 375°
2. In a large bowl place the juice of one or two lemons, the olive oil, oregano, garlic and about a teaspoon of salt & pepper each.
3. Toss the chicken and potatoes in the liquid to coat and place in a single layer in a baking dish.
4. Slice the remaining lemon and place on top of the chicken. Pour the marinade over all. Place dish into hot oven and bake for about 45 minutes until the chicken is done.
5. About 15 minutes before the chicken is done place the stock in a small sauce pan and on high heat reduce by half.
6. In a second small pan melt the butter and add the flour and cook for a minute or two to remove all the raw flour taste. Scoop the roux out of the pot and set aside in a small dish.
7. When the chicken is done remove the chicken and potatoes to a plate to keep warm. Strain the fat off the liquid in the pan and add the juices to the reduced stock and bring to a boil. With the sauce on a slow boil add the roux and whisk to combine and thicken the sauce. Serve in a gravy boat on the side.
8. Serve the chicken with the lemon on top and potatoes and gravy on the side.