Preheat oven to 450 degrees. Arrange lemon slices in a single layer in the bottom of large 12-inch cast-iron or other heavy skillet.

In a medium-sized bowl, combine oil, zest & the tablespoon of juice, salt, pepper, garlic & oregano. Add the chicken, tomatoes, olives, and potatoes, and toss to coat, unless using canned tomatoes; sprinkle those on top before the skillet goes in the oven.

Arrange chicken in a single layer towards the center of the skillet on top of the lemon slices. If one end of the breasts is thicker, place with the thinner portion toward the center, thicker part toward the edge of the skillet.

Arrange vegetable mixture over and around chicken, potatoes toward the outside. Pour any remaining olive oil/lemon juice mixture over the chicken breasts, scraping out the herbs and garlic and smearing it over the chicken.

Bake at 450 for 50 to 55 minutes or until chicken is done to 165 degrees; timing may vary; check with your thermometer. If desired, remove chicken from skillet when done, and place the skillet about five inches below broiler. Broil on high for three to five minutes until the tops of the potatoes are browned.

Depending on how juicy the tomatoes and lemon are, this chicken will form its own sauce, but check after about 25 minutes of cooking time. If it seems to be dry and is starting to stick to the pan, add about 1/4 cup of water and nudge the potatoes around just a bit. Check again at about 45 minutes of cooking time. If the skillet is dry, add a bit more water, stir the vegetables, baste if desired.

It’s your choice toward the end if you’d like to add enough liquid in the form of water to have a gorgeous sauce in the bottom of the pan or just a little so the potatoes will be a bit crispier. Just be sure to add enough water if needed during the cooking process to prevent any burning.