Lemon Chicken II

Lemon Chicken II
 (6 servings) 
3 pounds  frying chicken, cut up 
2 tablespoons  butter 
2 tablespoons  oil 
2 tablespoons  lemon juice 
1 teaspoon  salt 
1 teaspoon  dried oregano leaves 
¼ teaspoon  pepper 
4  medium  baking potatoes
  
Peel and cut potatoes into wedges,  cutting lengthwise through potato.  Brush chicken with butter on both sides   Beat oil, lemon juice, salt, pepper and oregano leaves in small bowl.  Brush mixture on both sides of chicken.  Place chicken skin side down in Dutch oven (pieces should not touch).  Bake at 350 degrees F for 15 minutes.  Baste chicken with juices.  Bake another 15 minutes.  Turn pieces over and place in potato wedges.  Baste chicken and potato wedges with juices.  Bake another 25 minutes or until chicken and potatoes are brown and tender .