John DeLucia's Chicken and Potatoes

John DeLucia remembers his mother making this recipe. "I used to wait until nobody was around and then I'd scoop it up and eat it with my hands," he says. The recipe can be altered to accommodate any number, just cut back or add ingredients, and you'll have servings for one, two, or fifty. "I've never heard anyone tell me it sucks," said John, "Thanks, Mom!"

Ingredients
1 medium size chicken. Cut up into Pieces. Cut Breast into smaller pieces. You can leave the skin on, off, use the dark meat or not, Johns done it "all ways and it's still good. Also use chicken back cut in half."
1 medium white onion, halved and thinly sliced
6-7 garlic cloves, thinly sliced
3-4 medium sized Russet Potatoes, peeled, halved, and sliced
3-4 yams, peeled, sliced
dried oregano
oil
salt/pepper

Directions
Cover bottom of a roaster pan with oil. Place chicken pieces in pan and roll each piece in the oil to cover. Salt and pepper chicken, sprinkle oregano over chicken lightly. Take slivers of garlic and place over each piece of chicken. Add the onions. Again, salt, pepper, and oregano. Layer in yams and white potatoes. Salt, pepper, and oregano. Add the remaining garlic over the potatoes. Sprinkle oil lightly over potatoes and cover the pan. Bake at 400 degrees for one hour. After the first half hour, uncover, and baste. Leave pan uncovered for second half hour. Baste again. After one hour, cover pan, reduce heat to 350 degrees for three more minutes of cooking. When ready, the potatoes will be tender, the chicken will fall off the bone, and all will melt in your mouth!

Note: As you baste, taste the juice for flavor. Add salt and pepper as needed. Also, when fully cooked, there should only be a slight coating of oil left on the bottom of the pan.

Cin dun!