Greek-Style Lemon Roast Chicken

3-4 lbs. frozen chicken breasts
salt and black pepper
1 medium lemon, washed, zested, halved and squeezed
1 medium lemon, sliced
½ cup Greek vinaigrette dressing
2 cloves garlic, crushed
½ cup Feta cheese, crumbled

Mix lemon zest, juice, dressing and garlic; toss with frozen chicken breasts in a large sealable plastic bag. Marinate overnight, or 4-6 hours, in the refrigerator. Preheat oven to 350°F. Place contents of plastic bag in a 13x9-inch baking dish.
Place lemon slices over chicken breasts. Bake 1½ hours or until chicken is cooked through (reaches an internal temperature of 180°F), basting occasionally. Sprinkle with crumbled Feta cheese before serving.

Greek Lemon Potatoes

6 large potatoes cut into wedges (peeled is optional)
¼ cup olive oil
¼ cup fresh lemon juice
Zest of 2 lemons
1 Tablespoons chicken bouillon dissolved in
¼ cup water
2 teaspoon dried oregano
2 garlic cloves pressed (or garlic powder to taste)

Cut (and peel if desired) potatoes.

Place in a large Ziploc bag, then combine remaining ingredients together and pour over potatoes, stirring well to coat every piece. Shake to combine. Let marinate for at least 2 hours. Preheat oven to 425ºF and bake for 1 hour. You may cover them for the first half hour. Stir every 20 minutes or so. When finished, squeeze a little more fresh lemon juice over them all, and salt to taste.