Bulgarian Chicken

from Divine Kosher Cuisine by Risé Routenberg and Barbara Wasser
Meat
Yield: 4 to 6 servings

For the sauce
1/2 cup olive oil
2 tablespoons lemon juice
3 tablespoons red wine vinegar
2 garlic cloves, minced
3 tablespoons finely chopped fresh parsley
1 teaspoon dried dill
1 teaspoon dried rosemary
Salt and pepper to taste

Whisk sauce ingredients.

For the chicken
5 medium potatoes, peeled and coarsely chopped
5 medium tomatoes, peeled and coarsely chopped
3 1/2 pounds chicken, cut into eighths or 6 chicken breasts, boned and skinned
1 teaspoon paprika

1. Preheat oven to 350*F. Grease 9 x 13-inch baking pan.
2. Place potatoes and tomatoes in pan, cover with chicken and brush
   with half the sauce. Sprinkle with paprika. Bake uncovered 20 minutes.
3. Baste with remaining sauce and bake until tender.