Take four garlic cloves and slice them thin. Mince the rest and set aside.
Peel and quarter the potatoes. Place them in a bowl, season with salt and pepper to taste, and set aside.
Loosen the skin from the chicken and place garlic slices underneath; I go with one clove per chicken piece. Move the chicken to a large roasting pan and season with salt and pepper.
In a small bowl, whisk together the lemon juice, olive oil, minced garlic, and oregano. Add half of the dressing to the potatoes and mix well. Add the remaining dressing to the pan with the chicken and massage the chicken to coat well.
Place potatoes around the chicken in the pan. Add in the water.
Place in the oven for 30 minutes, then reduce the temperature to 375 (this will allow the chicken and potatoes to brown) and continue to cook for another half hour to an hour, until the chicken is cooked through and the potatoes are tender. Check every so often to baste the chicken with juices as necessary.
If using, top with chopped parsley and serve. Enjoy!