Entree: Greece – Athens & Attica – Κοτόπουλο λεμονάτο ➤ Kotópoulo lemonáto (Greek lemon-braised chicken with garlic, oregano, and potatoes)

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 20 min

Cook 40 min

Total 1 hr

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1.6 kg) total
- 1/4 cup (60 ml) extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 1 large onion, thinly sliced
- 1/2 cup (120 ml) dry white wine
- 1/3 cup (80 ml) fresh lemon juice (from about 2 lemons)
- Zest of 1 lemon
- 1 cup (240 ml) chicken stock
- 2 tsp (4 g) dried oregano or 2 tbsp (6 g) fresh oregano, chopped
- 2 bay leaves
- 1 lb (450 g) small potatoes, halved if large
- Kosher salt
- Freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley for finishing

Instructions

1. Pat the chicken pieces dry and season generously with salt and pepper. Heat the olive oil in a large heavy skillet or shallow casserole over medium-high heat.
2. Brown the chicken pieces in batches, skin-side down first, until golden all over, about 4–6 minutes per side; transfer to a plate.
3. Reduce heat to medium, add sliced onion and garlic to the pan and sauté until softened and lightly golden, about 5 minutes.
4. Deglaze with white wine, scraping up browned bits, then add lemon juice, lemon zest, chicken stock, oregano, bay leaves and potatoes; bring to a simmer.
5. Return the chicken to the pan, nestling pieces into the liquid. Cover, reduce heat to low, and simmer gently for 30–40 minutes until chicken is cooked through and potatoes are tender. If the sauce is too thin, remove lid and simmer a few minutes to reduce.
6. Taste and adjust seasoning with salt and pepper. Sprinkle with chopped parsley and serve the lemon-scented chicken and potatoes with plenty of sauce.