Lemon Roast Chicken - Greek-style

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boufa06

Executive Chef
Joined
Oct 13, 2006
Messages
3,466
Location
Volos, Greece
Here is another dish which I contributed to a wine and dine magazine years ago under its casserole dishes category. If you do not have a casserole, you can bake it in a deep pan. This lemony and light dish is by far the simplest and easiest of all Greek dishes to prepare.

KOTOPOULO LEMONATO (Lemon Roast Chicken)

Serves: 4 Preparation: 10 min + 30 min marination Cooking: 1 hr

Ingredients:
1 medium-size chicken, about 1.8kg, thoroughly cleaned
1 tbsp salt
1 tbsp pepper
1 tbsp oregano
6 potatoes, peeled and halved
Juice of 2 lemons
80ml (1/3 cup) olive oil
1 cup water

Method:
1. Marinate chicken with salt, pepper and oregano for at least 30 minutes.

2. Place chicken in a casserole. Spread potatoes around the chicken and pour lemon juice, olive oil and water over all.

3. Bake casserole, covered in a preheated oven at 200 degrees C/400 degrees F for 1 hour. Half an hour into cooking, uncover casserole. When chicken is browned on top, after about 15-20 minutes, turn over and continue baking uncovered till browned on other side and cooked through.

Note: For well-cooked potatoes, ensure that they are fully immersed in the sauce. However, if the potatoes are still half-cooked when the chicken is done, remove the chicken from the casserole and set aside, and continue cooking the potatoes in the oven, covered. Add water if necessary.
 
Last edited:
Boufa06,

It looks fantastic. I had a dish similiar to this when I lived on Crete, near Chania. My landlord used to make this dish quite often.
Mark
 
I'll be gone all day on Wednesday and have company that night so I think I'll take the skin off the chicken and put the dinner in the crockpot. This recipe sounds homey and yummy.
 
I'll definetely give this one a try. I've always paired mine with lemon and rosemary so i can't wait to taste it with the oregano. Thanks!
 
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