We skipped the parade, figuring it would be too crowded, and we were having a quiet afternoon. Then my alert husband spotted a police officer directing traffic at the nearby intersection, and he had the bright idea that maybe Phelps was going to pass by. He took the kids down to the corner to investigate.

I was just starting the chicken dish, so I quickly seasoned it and the potatoes, tossed them with oil and lemon juice and threw them in the oven in time to see Phelps' Hummer blaze by with a phalanx of motorcycle officers in front. My kids -- the only ones on that particular corner -- got a nice salute from the Olympian through the window of the car, and by the time we got back to the house, that fragrant dinner was well on its way.

The children, probably in an extra-good mood after the excitement, ate well and pronounced this a winner. 

Lemon-oregano Roast Chicken and Potatoes

Serves 4

6 tablespoons olive oil, divided

3 large garlic cloves, minced

3 teaspoons dried oregano, divided use

2 1/4 pounds red-skinned potatoes, each cut lengthwise into 6 wedges

Salt and pepper to taste

1 4-pound chicken, cut into 8 pieces

3 tablespoons fresh lemon juice

Preheat the oven to 400 degrees. Brush large rimmed baking sheet with 2 tablespoons oil. Combine remaining 4 tablespoons oil, garlic, and 1 1/2 teaspoons oregano in a bowl. Add potatoes and toss to coat. Sprinkle potatoes with salt and pepper. Sprinkle chicken with remaining oregano, then salt and pepper. Arrange chicken, skin side up, in single layer in center of prepared baking sheet. Arrange potatoes around chicken. Drizzle chicken with lemon juice and any remaining oil mixture from bowl of potatoes.

Roast chicken and potatoes until chicken is cooked through and potatoes are tender, about 1 hour 10 minutes.

--From The Bon Appetit Fast Easy Fresh Cookbook, by Barbara Fairchild

Per serving (with skin): 923 calories, 63 grams protein, 52 grams fat, 12 grams saturated fat, 48 grams carbohydrate, 4 grams fiber, 179 milligrams cholesterol, 188 milligrams sodium. Analysis by registered dietitian Jodie Shield.