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5 large baking potatoes, peeled and quartered lengthwise
1 green pepper, sliced into 1 inch wide strips
1 yellow onion, cut into large pieces
2 cups low sodium chicken broth
1 lemon, juiced
2 cloves garlic, minced
2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano
1/2-teaspoon fresh ground black pepper
1/4-teaspoon red pepper flakes
1/4-cup olive oil
Preheat oven to 350 degrees F.
Arrange the potatoes, green peppers and onion, in the bottom of a large (10- by 15-inch) casserole dish or baking pan. Combine the chicken broth and the lemon juice and pour over the vegetables. Sprinkle with garlic, oregano, and pepper. Drizzle with olive oil. Bake at 350 degrees for 1 hour and 40 minutes or until potatoes are golden brown and tender on the inside.
(Alternatively, potatoes may be prepared and cooked under a leg of lamb while roasting at 500 degrees F. In this case, potatoes may need to be turned mid way through the reduced cooking time of about 1 hour and 10 minutes.)
Yield: 4 to 6 servings
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