INGREDIENTS

* 15 chicken thighs
* 8 large potatoes, peeled and quartered
* 1 quart vegetable oil for frying
* 1/2 cup wine vinegar
* 5 lemons, juiced
* 10 cloves crushed garlic
* 2 tablespoons dried oregano
* 2 tablespoons dried parsley
* 1 onion, minced
* salt and pepper to taste

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Arrange the chicken pieces in a 10×15 inch enameled roasting pan. In a large skillet over medium high heat, fry the potatoes in 1/2 inch deep oil until golden brown, then put them in the pan with the chicken.
3. Combine the vinegar, lemon juice, garlic, oregano, parsley, onion, salt and pepper with the 1/2 cup reserved frying oil and pour this mixture over the chicken and potatoes.
4. Bake in the preheated oven for 1 1/4 hours, basting the chicken and potatoes with the sauce mixture. Let rest for 5 minutes and serve hot.