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Roasted Greek lemon chicken pieces with golden potato wedges and fresh parsley in a roasting pan.

Greek Lemon Chicken (Kotopoulo Lemonato)

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Calories: 650
Ingredients Method

Ingredients
  

  • 1.5 kg bone -in, skin-on chicken pieces
  • 4 large russet potatoes, peeled and cut into wedges
  • 120 ml extra virgin olive oil
  • 80 ml fresh lemon juice
  • 4 cloves garlic , minced
  • 2 tablespoons dried Greek oregano
  • 250 ml chicken broth
  • 1 teaspoon kosher salt
  • 0.5 teaspoon ground black pepper
  • 1 tablespoon fresh parsley, chopped for garnish

Method
 

  1. Preheat the oven to 200°C (400°F).
  2. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper to create the marinade.
  3. Place the chicken pieces and potato wedges in a large roasting pan.
  4. Pour the marinade over the chicken and potatoes, tossing thoroughly to ensure even coating.
  5. Pour the chicken broth into the bottom of the pan, taking care not to wash the marinade off the chicken pieces.
  6. Roast in the preheated oven for 60 minutes, or until the chicken reaches an internal temperature of 74°C (165°F) and the potatoes are tender and golden.
  7. Optional: Baste the chicken and potatoes with the pan juices halfway through the cooking process to ensure moisture.
  8. Remove from the oven and let rest for 10 minutes before garnishing with fresh parsley and serving.