Greek Chicken Lemonato Recipes

GREEK LEMON CHICKEN AND POTATOES (KOTOPOULO LEMONATO)

Steps:

• To prepare this Greek lemon chicken recipe, divide the chicken into 8 portions and wash thoroughly. Peel the garlic and rub on the chicken. Place on a large baking tray and season well with salt and pepper.
• Cut the potatoes into wedges and place them between the chicken. Pour in some water, enough to cover half the chicken and add the lemon juice, the white wine vinegar, the olive oil, the chopped garlic and the peppercorns. Season with salt and pepper and add a good pinch of oregano. (Tip: sprinkle the potatoes with 1 tsp semolina for crispier results)
• Cover with aluminum foil and bake in a preheated oven 180C / 350F for 60-75 minutes in total. 50 minutes into the bake remove the aluminum foil and top the chicken with some feta cheese. Bake for another 15-20 minutes (the remaining time), until your Greek lemon chicken is nicely coloured and crispy on the outside.
• This Greek lemon chicken is ideally served with a refreshing Greek feta salad and lots of sourdough bread aside to dig into all the delicious sauce!!

GREEK LEMON CHICKEN AND POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
• Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
• Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
• Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.
• Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken.
• Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.

GREEK LEMON CHICKEN - KOTOPOULO LEMONATO

Steps:

• Combine ingredients together in bowl or plastic bag for 4 hours.
• Preheat oven to 400F.Place dutch oven on stove top over medium-high heat.
• Remove pieces of chicken skin side down and sear well in dutch oven. When skin is crispy and nicely brown flip onto other side and brown.
• Add enough water so that it's 1/4 of the height of the chicken.
• Put dutch oven top on but do not seal completely. Leave an inch of space for steam to escape and keeps the skin crispy without drying out.
• Cook for 40 minutes or until chicken is cooked through.

GREEK CHICKEN LEMONATO

Steps:

• Preheat oven to 400° F. In a large roasting pan arrange the chicken, broccoli and potatoes. Tuck in the sliced olives and shallots.
• In a small bowl whisk together the olive oil, wine, garlic, lemon juice and mustard. Pour over top of the chicken and veggies. Sprinkle with salt and pepper and roast for 35 to 45 minutes, stirring a couple of times throughout, until the chicken is done (165° F) all the way through.
• Turn the broiler on high and broil for 5 minutes to help brown the tops and serve.

GREEK CHICKEN LEMONATA

Steps:

• Heat the oil in a shallow pan, add the chicken pieces and fry for 5 mins on each side, until golden brown. Add the garlic and fry for another minute, until it is fragrant.
• Add the water, oregano, salt and pepper and bring to the boil. Turn down the heat and simmer covered for 45 mins, until the chicken is done and tender.
• Dissolve the flour in the lemon juice and 2 tablespoons of water. Add to the liquid in the pan and simmer uncovered for another 2-3 mins until it is thickened.
• Serve over rice.

GREEK LEMON CHICKEN WITH CRISPY POTATOES (KOTOPOULO LEMONATO) RECIPE - (4.2/5)

Steps:

• To prepare this Greek lemon chicken recipe, divide the chicken into 8 portions and wash thoroughly. Peel the garlic and rub on the chicken. Place on a large baking tray and season well with salt and pepper. Cut the potatoes into wedges and place them between the chicken. Pour in some water, enough to cover half the chicken and add the lemon juice, the white wine vinegar, the olive oil, the chopped garlic and the peppercorns. Season with salt and pepper and add a good pinch of oregano. (Tip: sprinkle the potatoes with 1 tsp semolina for crispier results Cover with aluminum foil and bake in a preheated oven at 180C for an 60-75 minutes. After baking for 50 minutes remove the aluminum foil and top the chicken with some feta cheese. Bake for another 15-20 minutes, until the chicken is nicely colored and crispy on the outside. This Greek lemon chicken is ideally served with some sourdough bread aside to dig into all the delicious sauce!!