This authentic Greek Lemon Chicken and Potatoes (Kotopoulo Lemonato) brings Mediterranean magic straight to your dinner table.
The tender, juicy chicken and perfectly seasoned potatoes slow-roast in a vibrant lemon-herb sauce for 75 minutes, creating an irresistible meal that’s worth every minute.
With just 15 minutes of prep time, this classic Greek dish delivers restaurant-quality flavors while filling your kitchen with mouthwatering aromas.
It’s a foolproof recipe that captures the essence of traditional Greek cooking in one delicious pan.
Ingredients for Greek Lemon Chicken and Potatoes
- Chicken: 1.1kg chicken, cut into 8 portions for even cooking
- Aromatics: 1 clove garlic, 1 tsp peppercorns, 1 tsp dry oregano
- Citrus & Liquids: Juice of 3 medium lemons, 1 tsp white wine vinegar
- Oil: 4-5 tbsps extra virgin olive oil for rich flavor
- Potatoes: 1kg potatoes, cut into wedges for perfect roasting
- Cheese: 100g feta cheese, cut into small cubes for topping
- Seasonings: Fresh ground salt and pepper to taste
Step-by-Step Instructions
- Preparation: Clean chicken portions thoroughly and rub with fresh garlic. Place in large baking tray and season generously.
- Arrange: Add potato wedges between chicken pieces, creating a perfect bed for even cooking.
- Season: Pour in water (halfway up chicken), lemon juice, vinegar, olive oil, garlic, and peppercorns. Add salt, pepper, and oregano. Pro tip: Sprinkle potatoes with semolina for extra crispiness!
- Initial Bake: Cover with foil and bake at 180C/350F for about 50 minutes.
- Final Touch: Remove foil, add feta cheese on top, and continue baking for 15-20 minutes until golden and crispy.
- Serve: Present with Greek feta salad and sourdough bread to soak up the delicious sauce.
Cooking Techniques
This classic Greek dish comes together through a simple yet flavorful baking method. The aluminum foil trick creates a mini steam oven, keeping your chicken wonderfully moist while it cooks.
When you remove the foil for the final stretch, the chicken develops that beautiful golden color and crispy skin.
The semolina tip for the potatoes is a game-changer – it’s an old Greek cooking secret that makes the edges extra crunchy!
Variations & Substitutions
Don’t have white wine vinegar? Regular white vinegar works just fine! You can also swap the feta for halloumi cheese, or skip the cheese if you prefer.
While fresh lemons are best, bottled lemon juice will do in a pinch – just use about 6 tablespoons. Not a fan of oregano?
Try rosemary or thyme instead. For the potatoes, sweet potatoes or baby potatoes make great alternatives, though they might need less cooking time.
Serving Suggestions
This Greek lemon chicken loves company! Besides the suggested feta salad, try serving it with some roasted Mediterranean vegetables like bell peppers, zucchini, and cherry tomatoes.
A bowl of tzatziki on the side adds a cool, creamy touch. Remember to put extra bread on the table – the lemony sauce is liquid gold and you’ll want to mop up every last drop!
For a complete Greek feast, start with some homemade hummus and finish with honey-drizzled yogurt.
Storage Tips
This dish tastes amazing the next day! Pop your leftovers in an airtight container and keep them in the fridge for up to 3 days.
To reheat, place in a baking dish, add a splash of water or chicken broth to keep things moist, cover with foil, and warm in a 300°F oven until heated through.
The potatoes might not stay super crispy, but they’ll still taste great. You can also freeze portions for up to 2 months – just thaw overnight in the fridge before reheating.
Greek Lemon Chicken and Potatoes (Kotopoulo Lemonato)
Equipment
- Large baking tray
- Aluminum foil
Ingredients
For Greek lemon Chicken
- 1 whole chicken (1.1kg/40 ounces), cut into 8 portions
- 1 clove garlic
- 3 medium lemons, juiced
- 1 tsp white wine vinegar
- 4-5 tbsps extra virgin olive oil
- 1 tsp peppercorns
- 1 tsp dry oregano
- 100 g feta cheese, cut into small cubes (4 ounces)
- 1 kg potatoes, cut into wedges (35 ounces)
Instructions
- To prepare this Greek lemon chicken recipe, divide the chicken into 8 portions and wash thoroughly. Peel the garlic and rub on the chicken. Place on a large baking tray and season well with salt and pepper.
- Cut the potatoes into wedges and place them between the chicken. Pour in some water, enough to cover half the chicken and add the lemon juice, the white wine vinegar, the olive oil, the chopped garlic and the peppercorns. Season with salt and pepper and add a good pinch of oregano. (Tip: sprinkle the potatoes with 1 tsp semolina for crispier results)
- Cover with aluminum foil and bake in a preheated oven 180C / 350F for 60-75 minutes in total. 50 minutes into the bake remove the aluminum foil and top the chicken with some feta cheese. Bake for another 15-20 minutes (the remaining time), until your Greek lemon chicken is nicely coloured and crispy on the outside.
- This Greek lemon chicken is ideally served with a refreshing Greek feta salad and lots of sourdough bread aside to dig into all the delicious sauce!!