Greek Chicken and Potatoes

Here's another one-pot-wonder-meal from Guest Chef Judy A. in the Twin Cities. Ahhh, the aroma of the Greek Islands floating through my kitchen...

Greek Chicken and Potatoes

6 split chicken breasts, skin-on, bone-in
3 large russet potatoes, cut into large wedges
2 large onions, cut into large wedges
3 to 4 Tablespoons olive oil
salt and pepper to taste
4 Tablespoons oregano

Place chicken, potatoes, and onions in a roasting pan. Drizzle all with olive oil. Salt and pepper to taste. Then generously sprinkle oregano over all. Bake at 425 degrees for one hour to one hour and fifteen minutes.