Classic Greek Lemon Chicken (Kotopoulo Lemonato)
Tender chicken pieces roasted with garlic, oregano, and a bright lemon-butter sauce.
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Ingredients
- 4 pounds Whole chicken, cut into pieces
- 4 large Russet potatoes, peeled and wedged
- 1/2 cup Extra virgin olive oil
- 1/2 cup Fresh lemon juice
- 6 cloves Garlic cloves, minced
- 2 tablespoons Dried Greek oregano
- 1 cup Chicken broth
- 2 tablespoons Unsalted butter, melted
- 1 1/2 teaspoons Sea salt
- 1 teaspoon Black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C) and lightly grease a large roasting pan.
- 2
Place the chicken pieces and potato wedges into the roasting pan in a single layer.
- 3
In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
- 4
Pour the lemon-oil mixture over the chicken and potatoes, tossing them by hand to ensure every piece is thoroughly coated.
- 5
Pour the chicken broth into the corner of the pan so you don't wash the seasoning off the meat.
- 6
Roast in the oven for 45 minutes, then remove briefly to drizzle the melted butter over the chicken skin.
- 7
Return to the oven and bake for another 15-20 minutes until the chicken is golden brown and the potatoes are tender.
- 8
Let the dish rest for 10 minutes before serving to allow the lemon-butter juices to thicken slightly.
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