Kotopoulo Lemonato Lemon Greek Roast Chicken
Kotopoulo Lemonato, traditional Greek Roast Chicken, is baked in an oven with garlic, oregano and lemon over tender potatoes.
Servings: 4
Calories: 364kcal
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
Calories: 364kcal | Carbohydrates: 56.7g | Protein: 11.9g | Fat: 11.5g | Saturated Fat: 2.2g | Cholesterol: 24mg | Sodium: 631mg | Potassium: 1396mg | Fiber: 8.9g | Sugar: 5.1g | Calcium: 75mg | Iron: 2mg
