Kotopoulo Lemonato, traditional Greek Roast Chicken, is baked in a hot oven with garlic, oregano and lemon over potato wedges.
The tender chicken infused with citrus roasts over potatoes that simmer in the birds juices producing a mouth-watering main course that will have you dreaming of your next Greek holiday!
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How To Make Kotopoulo Lemonato
“Lemonato” literally means lemony in Greek. The dish is built around fresh lemon juice, which gives the chicken its signature bright, tangy flavour.
While many people associate Greek cuisine with lamb, roast chicken dishes like Kotopoulo Lemonato are what Greek families often enjoy for Sunday dinners at home.
Unlike French-style roast chicken, the Greek version uses extra virgin olive oil instead of butter, which not only makes it healthier but also deeply Mediterranean in taste.
Some traditional recipes add a splash of white wine, honey, or oregano to balance the sharpness of the lemon and create a more complex flavour.
In many Greek homes, the chicken is roasted over wedges of potatoes that soak up the lemony, garlicky juices, often considered the best part of the meal.
In northern Greece, you may find a stovetop version simmered in a lemony broth; in Crete, some versions swap in orange juice for a sweeter citrus note.
Leftover Greek Roast Chicken is often shredded and served cold the next day in pita wraps, salads, or alongside mezze spreads like tzatziki, melitzanosalata, or fava.
Kotopoulo Lemonato Lemon Greek Roast Chicken
Equipment
- measuring cups
- measuring spoons
- Roasting Pan
- Large Mixing Bowl
Ingredients
- 6 Large Baking Potatoes peeled, halved lengthwise
- 1 Whole Chicken broken into pieces
- 4 Garlic Cloves cut in half
- 50 ml Olive Oil
- 1 tbsp Dried Oregano
- 3 cups Chicken Stock
- 2 Lemons juiced
- 1 tbsp Dijon Mustard
- Kosher Salt + Black Pepper
Instructions
- Preheat oven to 375 F.
- Scatter the potatoes in a large roasting pan. Arrange the chicken pieces over the potatoes. Make a few deep incisions in each piece of chicken by stabbing with a sharp knife. Slide the sliced garlic into the incisions.
- Drizzle the olive oil over the chicken, then sprinkle with oregano and pinch of salt and pepper.
- In a large bowl whisk together the chicken stock, lemon juice and mustard. Pour over the chicken. It shouldn't entirely cover the potatoes but should come up to two thirds of the height of the pan.
- Roast in the oven for 1.5 hours.
- Serve with a leafy salad, chunks of feta and olives.
Nutrition
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