Kotopoulo lemonato
Kotopoulo lemonato, from above
Non vegGreece

Kotopoulo lemonato

Chicken and potatoes roasted in lemon, garlic and oregano until the potatoes go jammy. Sunday in Athens.

90 minTime
53 gProtein each
mildSpice
Lemon, oregano, Sunday2 chapters · 1 min read

Make it your way

Grandma's wayChicken and potatoes roasted with lemon, garlic and oregano.
The original
671kcalsame
53 gproteinsame
5 gfibresame
90minutessame

Kotopoulo lemonato me patates.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chicken, curry cut (bone in chicken, small pieces)1 kg thighs and legs
Potato4 medium, in wedges
Lemon juice6 tbsp, plus zest
Olive oil4 tbsp
Garlic6 cloves
Dried oregano2 tsp
Prepared mustard1 tbsp
Chicken stock (chicken broth)1 cup
Saltto taste
Black pepper½ tsp

Method

4 steps
  1. 1Whisk lemon juice, zest, oil, garlic, oregano, mustard, salt and pepper.
  2. 2Toss chicken and potatoes in it and arrange in a roasting tray, chicken skin up.
  3. 3Pour stock around and roast at 200°C for 60 minutes, turning potatoes once.
  4. 4Raise to 220°C for 15 minutes until crisp and the chicken is cooked through with no pink.
Serve it like this

Bring the tray to the table, spoon juices over and serve with Greek salad and bread.

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Make it a meal

What goes with Kotopoulo lemonato: a bread or rice, a side, something to drink and something sweet.

Bread or rice Tsoureki240 min
Bread or rice Jeera rice30 min
On the side Greek salad15 min
On the side Tzatziki10 min
A little snack Peixinhos da horta25 min
To drink Greek frappé4 min
Something sweet Galaktoboureko100 min
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