Greek Lemon Chicken Casserole with Feta Cheese

1 ½ pounds boneless chicken, thighs and/or breasts cut into thirds

2 teaspoons salt

1 teaspoon pepper

2 tablespoon olive oil

½ cup diced onions

1 tablespoon oregano

Juice of one fresh lemon

4 potatoes, quartered

1 small can tomato paste

½ cup sliced zucchini

1 cup stock

¼ cup wine, white or red

½ to 1 cup crumbled feta cheese

¼ cup minced parsley

Place olive oil in a skillet and heat over medium high heat. Sprinkle salt and pepper on chicken pieces and add to skillet with onions. Brown chicken on both sides, about 5 to 10 minutes on each side. Place chicken and onions in a baking dish. Add the rest of the ingredients except cheese and parsley. Heat oven to 350 degrees, cover dish with foil and bake for 1/2 hour. Uncover, stir and turn chicken pieces over. Bake uncovered for about 20 minutes more. Sprinkle feta cheese and parsley on top and place dish on second rack and broil for about 10 minutes until cheese is hot. Serves 6.

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