Kotopoulo lemonato is a homemade Greek dish that combines chicken and baked potatoes with lemon, a technique present in Hellenic cuisine since ancient times. Each region of Greece has its version with local herbs such as rosemary on the islands or mint in the north. It is a classic Sunday dinner in homes in Athens and Thessaloniki.
Mediterranean
Lemonato Kotopoulo Chicken
Baked Greek lemonato kotopoulo chicken with potatoes, lemon and oregano.
- Greece
- Main course
- High protein
- easy
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 430 kcal
- Protein 34 g
- Fiber 3 g
- Carbohydrates 24 g
- Fat 24 g
- Sodium 540 mg
Story behind the dish
Preparation
Chicken Kotopoulo Lemonato is a preparation from Greece with easy difficulty. Reserve about 75 minutes in total (20 for mise en place and preparation, 55 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 1.2 kg chopped chicken.
- Have ready: Juice of 3 large lemons.
- Have ready: Zest of 2 lemons.
- Have ready: 4 cloves of minced garlic.
- Have ready: 150 ml of extra virgin olive oil.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Mix lemon juice and zest with garlic
Mix lemon juice and zest with garlic, oregano, oil, salt and pepper. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
-
Marinate the chicken and potatoes in the mixture for at least 1 hour.
Marinate the chicken and potatoes in the mixture for at least 1 hour. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
-
Place potatoes on baking tray
Place potatoes on a baking tray, arrange the chicken on top with rosemary. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute
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Pour the rest of the marinade and broth over the top.
Pour the rest of the marinade and broth over the top. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
-
Bake at 190 C for 50 minutes
Bake at 190 C for 50 minutes, turning the chicken halfway through.
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Increase the temperature for the last 10 minutes to brown the skin.
Increase the temperature for the last 10 minutes to brown the skin. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Serve with fresh parsley and lemon wedges.
Serve with fresh parsley and lemon wedges.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
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