Entree: Greece – Κοτόπουλο λεμονάτο ➤ Kotópoulo lemonáto (Greek lemon chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 50 min

Additional 5 min

Total 1 hr 10 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1.6 kg) total
- 1/3 cup (80 ml) extra-virgin olive oil
- 1/3 cup (80 ml) fresh lemon juice (about 2 lemons)
- 4 cloves garlic, minced
- 1 tbsp (6 g) dried oregano, or 2 tbsp (8 g) fresh oregano, chopped
- 1 tsp (6 g) salt
- 1/2 tsp (1 g) black pepper
- 1/2 cup (120 ml) dry white wine or low-sodium chicken stock
- 1 lb (450 g) small potatoes, halved or quartered if large
- 1 lemon, thinly sliced (for roasting)
- 2 tbsp (8 g) chopped fresh parsley (for garnish)

Instructions

1. Step 1: Preheat oven to 400°F (200°C). In a bowl, whisk olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
2. Step 2: Place chicken pieces and potatoes in a roasting pan; pour the lemon-olive oil mixture over them and toss to coat; arrange lemon slices over chicken and potatoes.
3. Step 3: Pour 1/2 cup white wine or stock into the pan; roast uncovered for 40–50 minutes, basting once or twice, until chicken is golden and cooked through and potatoes are tender.
4. Step 4: If needed, broil 2–3 minutes at the end to crisp the skin; remove from oven, let rest 5 minutes, garnish with chopped parsley, and serve.