Kotopoulo Lemonato
Greek bone-in, skin-on chicken with potatoes, roasted in a lemon, olive oil, garlic and oregano sauce.
Ingredients
- bone-in skin-on chicken thighs1.4 kg
- potato680 g
- garlic15 g
- lemon juice60 ml
- olive oil90 ml
- water120 ml
- dried oregano1.5 tsp
- salt1 to taste
- black pepper (ground)1 to taste
Instructions
Preheat the oven to 190°C. Peel the potatoes and cut into long wedges, grate or press the garlic, and squeeze the juice from the lemon.
In a bowl, whisk together the olive oil, lemon juice, garlic, dried oregano, salt and black pepper — this is your lemon sauce.
Place the chicken thighs and potatoes in a large bowl, pour over the lemon sauce and toss well with your hands to coat.
Transfer the chicken, skin side up, and the potatoes in a single layer to a 23 × 33 cm baking dish. Pour water along the edge of the dish and cover tightly with foil.
Bake on the middle rack for 40 minutes, covered with foil.
Remove the foil, baste the chicken and potatoes with the pan juices, and bake for another 20 minutes, until the skin is golden brown, the potatoes are tender, and the temperature at the thigh bone reaches 75°C.
Let the dish rest for 10 minutes and serve hot, spooning the pan juices over the top.
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