Classic Greek Lemon Chicken (Kotopoulo Lemonato)

Ingredients

• 4 pounds Whole chicken, cut into pieces
• 4 large Russet potatoes, peeled and wedged
• 0.5 cup Extra virgin olive oil
• 0.5 cup Fresh lemon juice
• 6 cloves Garlic cloves, minced
• 2 tablespoons Dried Greek oregano
• 1 cup Chicken broth
• 2 tablespoons Unsalted butter, melted
• 1.5 teaspoons Sea salt
• 1 teaspoon Black pepper

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and lightly grease a large roasting pan.

2. 2

   Place the chicken pieces and potato wedges into the roasting pan in a single layer.

3. 3

   In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.

4. 4

   Pour the lemon-oil mixture over the chicken and potatoes, tossing them by hand to ensure every piece is thoroughly coated.

5. 5

   Pour the chicken broth into the corner of the pan so you don't wash the seasoning off the meat.

6. 6

   Roast in the oven for 45 minutes, then remove briefly to drizzle the melted butter over the chicken skin.

7. 7

   Return to the oven and bake for another 15-20 minutes until the chicken is golden brown and the potatoes are tender.

8. 8

   Let the dish rest for 10 minutes before serving to allow the lemon-butter juices to thicken slightly.