GREEK LEMON CHICKEN AND POTATOES (KOTOPOULO LEMONATO)
Juicy and tender and super easy! This is a delicious Greek lemon chicken roast recipe (kotopoulo lemonato) garnished with extra crispy potatoes!
Provided by Eli K. Giannopoulos
Categories Main
Time 1h30m
Number Of Ingredients 10
Steps:
- To prepare this Greek lemon chicken recipe, divide the chicken into 8 portions and wash thoroughly. Peel the garlic and rub on the chicken. Place on a large baking tray and season well with salt and pepper.
- Cut the potatoes into wedges and place them between the chicken. Pour in some water, enough to cover half the chicken and add the lemon juice, the white wine vinegar, the olive oil, the chopped garlic and the peppercorns. Season with salt and pepper and add a good pinch of oregano. (Tip: sprinkle the potatoes with 1 tsp semolina for crispier results)
- Cover with aluminum foil and bake in a preheated oven 180C / 350F for 60-75 minutes in total. 50 minutes into the bake remove the aluminum foil and top the chicken with some feta cheese. Bake for another 15-20 minutes (the remaining time), until your Greek lemon chicken is nicely coloured and crispy on the outside.
- This Greek lemon chicken is ideally served with a refreshing Greek feta salad and lots of sourdough bread aside to dig into all the delicious sauce!!
GREEK LEMON CHICKEN - KOTOPOULO LEMONATO
Oven roasted Greek lemon chicken is known as kotopoulo lemonato in Greece and makes for an easy weeknight meal.
Categories Greece
Time 1h
Number Of Ingredients 7
Steps:
- Combine ingredients together in bowl or plastic bag for 4 hours.
- Preheat oven to 400F.Place dutch oven on stove top over medium-high heat.
- Remove pieces of chicken skin side down and sear well in dutch oven. When skin is crispy and nicely brown flip onto other side and brown.
- Add enough water so that it's 1/4 of the height of the chicken.
- Put dutch oven top on but do not seal completely. Leave an inch of space for steam to escape and keeps the skin crispy without drying out.
- Cook for 40 minutes or until chicken is cooked through.
Nutrition Facts : Calories 380 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 107 milligrams cholesterol, Fat 28 grams fat, Fiber 1 grams fiber, Protein 28 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 372 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
KOTOPOULO SKORTHATO (LEMON GARLIC CHICKEN WITH POTATOES)
This is such an easy recipe to make - quick and always draws raves - companies coming and this can be made up quickly and would even impress the boss
Provided by Ravenseyes
Categories Chicken
Time 2h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 355°F (180°C).
- Rinse the chicken and pat dry. Peel the potatoes and cut into quarters, lengthwise. Salt and pepper the chicken and potatoes. Transfer chicken to a roasting pan, and add potatoes, on and around the chicken. Add oregano, garlic, olive oil, and lemon juice, distributing evenly across the pan. Add water and roast uncovered at 355°F for a total of 1 hour and 40 minutes. Half way through (50 minutes), turn the chicken.
Nutrition Facts : Calories 821.8, Fat 50, SaturatedFat 11.6, Cholesterol 144.4, Sodium 1011.4, Carbohydrate 52.3, Fiber 6.3, Sugar 3.6, Protein 40.9
LEMON BASIL CHICKEN
Fabulous lemon basil chicken dish that is always a crowd pleaser! Quick and easy, this recipe never fails. Serve plain or over rice.
Provided by Lillian's Kitchen
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Place chicken breasts on a cutting board. Flatten slightly using the smooth side of a meat mallet. Dust both sides lightly with flour.
- Melt butter in a large skillet over medium-high heat until bubbling. Saute chicken breasts until lightly browned, about 3 minutes per side. Add chicken stock, lemon juice, basil, and lemon zest. Cover and simmer until chicken is no longer pink in the center, about 10 minutes.
- Transfer chicken to a warm platter. Cover loosely to keep warm. Boil remaining liquid over high heat, uncovered, until reduced to 1/2 cup. Spoon sauce over chicken.
Nutrition Facts : Calories 192.9 calories, Carbohydrate 4.6 g, Cholesterol 77.6 mg, Fat 8.4 g, Fiber 0.3 g, Protein 23.8 g, SaturatedFat 4.3 g, Sodium 381.9 mg, Sugar 0.7 g
VEAL LEMONATO
This dish is delicious. I honestly thought that this would be one of my popular ones, but I guess not. So, I urge you to try this, PLEASE! It is so YUMMY! You may also deglaze with some white wine, although it's not necessary.
Provided by Kefalonitissa
Categories Meat
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, season your veal cubes with a bit of salt. Add some flour and toss the cubes around. Then place them into a colander and shake off the excess flour, making sure that each piece is well coated.
- Heat the olive oil in a large pot on medium high heat. Add the veal, and brown on all sides till golden. Remove from pot with a slotted spoon and put aside. Don't place on paper towels.
- To the same pot, add the onion, garlic, and parsley and sauté until onion is translucent.
- Taste and season with salt and pepper if necessary.
- Now, deglaze with a touch of water and stir.
- Add the veal back to the pot with any juices it might have released.
- Add some oregano, not too much.
- Then add about a cup and a half of water and bring to a boil.
- Reduce heat to low and cover.
- Let it simmer for 2 hours or until meat is tender and sauce has thickened.
- Remove from heat and add the juice of half a lemon. If it needs more acidity, add the other half.
- Remember to taste and check for salt regularly.
- Serve with rice or egg noodles.
Nutrition Facts : Calories 504.4, Fat 38.6, SaturatedFat 8.5, Cholesterol 139.5, Sodium 142.7, Carbohydrate 6.5, Fiber 1.7, Sugar 1.2, Protein 33.7
BASIL-LEMON CHICKEN
Even though I'm not known for my green thumb, I've somehow managed to keep a kitchen herb garden going. I chose this skillet lemon basil chicken to debut my first batch of fresh herbs. -Juli Snaer, Enid, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, heat butter and oil over medium heat. Brown chicken on both sides. Remove from pan., Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until liquid is reduced by half., Stir in cream, basil and thyme. Add chicken; return to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until chicken is no longer pink. Serve with pasta.
Nutrition Facts : Calories 372 calories, Fat 22g fat (11g saturated fat), Cholesterol 140mg cholesterol, Sodium 453mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 41g protein.
CHICKEN WITH LEMON AND BASIL (KOTOPOULO LEMONATO)
One summer on a trip to visit our friends on Vancouver Island, they made this dish for us that they found in a Greek cookbook. It was so incredibly tasty that I had to bring it home with me. My family loves the carrots so much that I always put a few extra in the pan.
Provided by Kellie in SLO
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat butter and olive oil in large deep frying pan.
- Add chicken and fry until lightly golden on all sides.
- Remove with a slotted spoon.
- Add the onion,carrots and celery to the pan and fry gently for 5 minutes.
- Return the chicken to the pan with the basil, lemon juice, and salt and pepper to taste.
- Cook steadily until all juices have evaporated.
- Add the chicken stock and simmer gently, covered, 45 min to 1 hour until tender.
- Sprinkle with parsley.
- Serve with noodles.
Nutrition Facts : Calories 207.7, Fat 18.8, SaturatedFat 8.3, Cholesterol 31.4, Sodium 167.7, Carbohydrate 10, Fiber 1.9, Sugar 4.2, Protein 1.8
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