This delightful Greek Lemon Chicken with Potatoes, or Kotopoulo Lemonato me Patates, is a one-pan wonder perfect for busy weeknights. With the zing of fresh lemon and aromatic herbs, it delivers a classic Greek flavor profile that's easy to prepare and utterly delicious.
Ingredients
🍗 1.5-2 kg chicken drumsticks and thighs
🥔 4-5 medium potatoes cut into wedges
🧂 Salt
⚫ Black pepper
🌿 Oregano
🌶️ Sweet paprika
🫒 100 ml Greek olive oil
🍋 2-3 lemons to yield approximately 100 ml fresh lemon juice
🧄 5 cloves garlic
🧅 1 whole onion chopped
🌿 1 tablespoon fresh rosemary
🍯 1-2 tablespoons honey
🟡 1-2 tablespoons Greek American mustard
Instructions
1- Preheat the Oven:
- Begin by preheating your oven to 175°C (347°F).
2- Prepare the Baking Dish:
- Line a rectangular, dark-colored baking dish with baking paper.
3- Arrange the Chicken and Potatoes:
- Place the chicken pieces in the baking dish.
- Cut the potatoes into wedges and arrange them among the chicken pieces.
4- Season the Ingredients:
- Generously season the chicken and potatoes with salt, black pepper, oregano, and sweet paprika.
- Flip chicken pieces to season both sides, finishing with the skin side down.
5- Prepare the Sauce:
- In a KitchenAid mini food processor, combine Greek olive oil, lemon juice, garlic, chopped onion, fresh rosemary, honey, and mustard.
- Blend until the mixture is smooth and well-combined.
6- Coat Chicken and Potatoes:
- Pour half of the sauce over the chicken and potatoes, and rub it in to ensure everything is evenly coated.
- Flip the chicken so the skin side is up, then pour the remaining sauce over the top.
7- Cover the Dish:
- Place a sheet of wet baking paper over the chicken and potatoes.
- Cover with SupaWrap aluminum foil, sealing the edges securely.
8- Bake:
- Place the covered baking dish in the preheated oven and bake for 1.5 hours.
9- Crisp the Skin:
- After 1.5 hours, remove the dish from the oven.
- Discard the foil and baking paper, then return the dish to the oven, baking uncovered for an additional 30 minutes, allowing the chicken skin to crisp and brown.
10- Serve:
- Once done, take the dish out and let it rest for a few minutes.
- Serve the chicken and potatoes directly from the baking dish onto plates, with an extra spoonful of the flavorful pan juices.
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 4-6
Calories: ~430 per serving
Protein: ~45g per serving
Fats: ~20g per serving
Carbohydrates: ~20g per serving
Equipment: Rectangular baking dish, KitchenAid mini food processor, Lemon juicer, SupaWrap aluminum foil, Oven, Chef's knife, Wooden cutting board
Cooking Tips:
- Adjust spices according to your taste.
- Wet baking paper helps retain moisture during the cooking process.
- For bolder flavor, marinate the chicken in lemon juice and spices ahead of time.
#greek #lemonchicken #onepan #quickrecipe #dinner
#nikolopaa
Greek Lemon Chicken with Potatoes (Kotopoulo Lemonato me Patates)
