Greek Chicken & Potatoes

2	boneless skinless chicken breasts, cut in 3/4 inch cubes
2	cups potatoes, cubed
3	cloves garlic, minced
1	chicken bouillon cube, dissolved in
3/8	cup water
1/4	cup olive oil
1/4	cup fresh lemon juice
1	teaspoon dried oregano
	salt and pepper

Preheat oven to 400°F.

Place and mix chicken, potatoes, and garlic in a 9 X 13 inch glass baking pan. Season with salt and pepper.

Pour the chicken bouillon over chicken, potatoes, and garlic.

Whisk olive oil, lemon juice and crumbled oregano together. Pour evenly over chicken and potatoes.

Bake approximately 30-40 minutes until chicken is cooked through and potatoes are tender and golden brown, basting occasionally with pan juices.

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