Greek Lemon Chicken Kotopoulo Lemonato Food

GREEK LEMON CHICKEN - KOTOPOULO LEMONATO

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.

ONE-POT GREEK LEMON CHICKEN WITH POTATOES - KOTOPOULO LEMONATO

Steps:

• Place the chicken in a pot and add the olive oil over medium heat.
• Add the onion, garlic, bay leaf, salt and pepper and mix it with a spoon.
• Add the vinegar and then add enough warm water to cover the chicken halfway (you can always add more later).
• Simmer the chicken for about 45 minutes and then add the potatoes spreading among the pieces of chicken.
• Continue to cook for another 15-20 minutes until potatoes are soft. You may need to add a bit more water, but do not add too much otherwise your sauce will be watery.
• When potatoes are done add the lemon juice and oregano and mix well.
• Serve with the sauce drizzled on top of meat and potatoes.

GREEK LEMON CHICKEN AND POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
• Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
• Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
• Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.
• Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken.
• Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.

KOTOPOULO SKORTHATO (LEMON GARLIC CHICKEN WITH POTATOES)

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.

GREEK LEMON CHICKEN WITH CRISPY POTATOES (KOTOPOULO LEMONATO) RECIPE - (4.2/5)

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 at 180C for an 60-75 minutes. After baking for 50 minutes remove the aluminum foil and top the chicken with some feta cheese. Bake for another 15-20 minutes, until the chicken is nicely colored and crispy on the outside. This Greek lemon chicken is ideally served with some sourdough bread aside to dig into all the delicious sauce!!

CHICKEN WITH LEMON AND BASIL (KOTOPOULO LEMONATO)

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.