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 (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 POTATOES
For the dreamiest roasted potatoes - with creamy insides and very crispy outsides - follow this classic Greek method of roasting peeled potatoes in equal parts olive oil, lemon juice and chicken stock. The potatoes soak up the flavorful liquid, allowing the insides to remain tender while the outsides crisp in the oven's high heat. You can follow the same method for russet potatoes, though the final result will be less moist.
Provided by Ali Slagle
Categories vegetables, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 450 degrees. On a rimmed sheet pan, combine the chicken broth, olive oil, lemon juice and kosher salt. Toss the potatoes in the liquid to coat, then arrange the potatoes in an even layer, cut-sides down. Sprinkle the oregano over the potatoes, if using.
- Roast the potatoes, flipping halfway through, until fork-tender, dark brown and crispy on top, 55 to 60 minutes. (If the potatoes are cooked through but not as crispy as you'd like, run them under the broiler for a few minutes.) Sprinkle with flaky salt and black pepper as desired.
GREEK LEMON CHICKEN AND POTATOES
I don't have the energy or courage to cater for a living but, if I did, this Greek lemon chicken and potatoes would be one of my go-to entrees, and not just for big, fat weddings. It's a proven crowd-pleaser, simple to make, and easy on the wallet.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1138.8 calories, Carbohydrate 34.5 g, Cholesterol 283.6 mg, Fat 74.5 g, Fiber 3 g, Protein 80.4 g, SaturatedFat 17 g, Sodium 1865.5 mg, Sugar 2 g
GREEK LEMON CHICKEN WITH CRISPY POTATOES (KOTOPOULO LEMONATO) RECIPE - (4.2/5)
Provided by á-153
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 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!!
GREEK LEMON CHICKEN WITH POTATOES
Lemony-herbal chicken that roasts painlessly...oven-roasted garlicky potatoes - crisp on the outside, butter-soft on the inside. This recipe never receives anything but raves!
Provided by evelynathens
Categories Whole Chicken
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- (I often add about 1 tsp of crumbled, dried rosemary to the potatoes and 1/2 a teaspoon to the chicken- this is fantastic and it then becomes oregano-rosemary-lemon-garlic chicken).
- Wash the chicken well and pat dry.
- Combine all the remaining ingredients and massage the chicken, inside and out, with this mixture. Put the chicken in a big bowl and put in the fridge while you prepare the potatoes.
- Put the potatoes and all remaining ingredients into a large baking pan. Wash your hands and put them in the pan and toss the potatoes around to coat with other ingredients.
- Put in the oven and crank up the heat to 250°C (480F).
- Start roasting the potatoes and when they're golden-brown, stir them to bring the white sides up and push to the side of the pan to make room in the middle for the chicken.
- If all the water has evaporated, and potatoes have started to stick to pan, add 1/2 cup more.
- Add the chicken, breast-side down, and pour any juices that have accumulated in bowl over.
- Return to very hot oven and roast until chicken is golden-brown.
- Turn over, breast-side up and continue roasting until chicken is nearly as golden-brown on other side.
- At this point, I turn the oven off- don't open it- and leave the chicken in for another 1/2 an hour. I like to think I'm saving energy this way, but it also cooks the chicken beautifully.
- In all, I'd say from when you put the potatoes into the cold oven to when you remove the chicken to carve after sitting in off oven for 1/2 an hour, we're talking 2 hours.
- Serve with pan juices.
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