Greek Lemon Chicken and Potatoes (Kotopoulo Lemonato)
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.
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!!
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