Kotopoulo Lemonato Food

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)

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!!

LEMONATO (PORK DISH)

Steps:

• Heat oil in frying pan.
• Dip medallion sized pieces of pork first in egg, then in parmesan cheese and fry.
• Do the same with the mushrooms after the pork is almost done.
• When both sides are brown and crispy, remove from heat and serve on plate with lemon juice squeezed over it and a sprinkle of pine nuts!

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.