Kotopoulo Skorthato Lemon Garlic Chicken With Potatoes Recipes

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KOTOPOULO SKORTHATO (LEMON GARLIC CHICKEN WITH POTATOES)



Kotopoulo Skorthato (Lemon Garlic Chicken With Potatoes) image

This is such an easy recipe to make - quick and always draws raves - companies coming and this can be made up quickly and would even impress the boss

Provided by Ravenseyes

Categories     Chicken

Time 2h

Yield 6 serving(s)

Number Of Ingredients 9

4 lbs roasting chickens, cut into quarters
3 1/2 lbs potatoes
1/2 cup lemon juice (fresh squeezed)
2 teaspoons salt
1/4 cup oregano (fresh chopped do not sub dried)
1/2 teaspoon pepper
1/4 cup garlic (finely chopped)
1/2 cup extra virgin olive oil
1 1/2 cups chicken stock or 1 1/2 cups water

Steps:

  • Preheat oven to 355°F (180°C).
  • Rinse the chicken and pat dry. Peel the potatoes and cut into quarters, lengthwise. Salt and pepper the chicken and potatoes. Transfer chicken to a roasting pan, and add potatoes, on and around the chicken. Add oregano, garlic, olive oil, and lemon juice, distributing evenly across the pan. Add water and roast uncovered at 355°F for a total of 1 hour and 40 minutes. Half way through (50 minutes), turn the chicken.

Nutrition Facts : Calories 821.8, Fat 50, SaturatedFat 11.6, Cholesterol 144.4, Sodium 1011.4, Carbohydrate 52.3, Fiber 6.3, Sugar 3.6, Protein 40.9

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



Greek Lemon Chicken with Crispy Potatoes (Kotopoulo Lemonato) Recipe - (4.2/5) image

Provided by á-153

Number Of Ingredients 10

1 chicken (1.1kg), cut into 8 portions (40 ounces)
1 clove of garlic
juice of 3 medium lemons
1 tsp white wine vinegar
4-5 tbsp extra virgin olive oil
1 tsp peppercorns
1 tsp dry oregano
freshly ground salt and pepper
100 g feta cheese, cut into small cubes (4 ounces)
1 kg potatoes, cut into wedges (35 ounces)

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!!

KOTOPOULO SKORTHATO: LEMON GARLIC CHICKEN (WITH POTATOES)



KOTOPOULO SKORTHATO: LEMON GARLIC CHICKEN (WITH POTATOES) image

Categories     Chicken     Bake     Dinner     Healthy

Yield 4 people

Number Of Ingredients 12

3 1/4 - 3 3/4 pound chicken, cut into quarters
3 1/2 pounds of potatoes
8 fresh whole carrots*
1 large yellow onion cut into wedges
juice from 2-3 medium lemons
2 teaspoons of salt
1 heaping tablespoon of oregano
2 teaspoons fresh chopped rosemary*
1/2 teaspoon of pepper
8 cloves of garlic, finely chopped
1/2 cup of olive oil
1 1/2 cups of water

Steps:

  • Preheat oven to 355°F (180°C). Rinse the chicken and pat dry. Peel the potatoes and cut into quarters, lengthwise. Salt and pepper the chicken and potatoes. Transfer chicken to a roasting pan, and add potatoes, on and around the chicken. Add oregano, garlic, olive oil, and lemon juice, distributing evenly across the pan. Add water and roast uncovered at 355°F (180°C) for a total of 1 hour and 40 minutes. Half way through (50 minutes), turn the chicken. Note: Check periodically to make sure there is still a little water in the pan. If needed, add 1/4 to 1/2 cup more.

LEMON GARLIC CHICKEN (GREECE - KOTOPOULO SKORTHATO)



Lemon Garlic Chicken (Greece - Kotopoulo Skorthato) image

A recipe I am posting for ZWT6. This is one of the easiest recipes to make, and one of the most tempting to eat. Adjust the garlic down if it's not a favorite, and the classic tastes of lemon and oregano will still make this dish uniquely Greek. I put a little change on this recipe, by decreasing the amount of olive oil by half and adding the 1/4 cup of butter for more flavor. Update: 7/23/2011, I have now made this for DH and myself, so only made 1/2 of the recipe. We loved this recipe, so simple and a no fuss meal. I used small red skinned potatoes that I just cut in half, they didn't need the full cooking time, so added them in about an hour before it was done.

Provided by diner524

Categories     < 4 Hours

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 10

3 1/4-3 3/4 lbs chicken quarters
3 1/2 lbs potatoes
juice from 2-3 medium lemon
2 teaspoons salt
1 tablespoon oregano
1/2 teaspoon pepper
8 garlic cloves, finely chopped
1/4 cup olive oil
1/4 cup butter, melted
1 1/2 cups water

Steps:

  • Preheat oven to 355°F (180°C).
  • Rinse the chicken and pat dry. Peel the potatoes and cut into quarters, lengthwise. Salt and pepper the chicken and potatoes. Transfer chicken to a roasting pan, and add potatoes, on and around the chicken. Add oregano, garlic, olive oil, and lemon juice, distributing evenly across the pan. Add water and roast uncovered at 355°F (180°C) for a total of 1 hour and 40 minutes. Half way through (50 minutes), turn the chicken.
  • Note: Check periodically to make sure there is still a little water in the pan. If needed, add 1/4 to 1/2 cup more.

GREEK LEMON CHICKEN AND POTATOES



Greek Lemon Chicken and Potatoes image

I don't have the energy or courage to cater for a living but, if I did, this Greek lemon chicken and potatoes would be one of my go-to entrees, and not just for big, fat weddings. It's a proven crowd-pleaser, simple to make, and easy on the wallet.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h

Yield 4

Number Of Ingredients 12

4 pounds skin-on, bone-in chicken thighs
1 tablespoon kosher salt
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
1 teaspoon dried rosemary
1 pinch cayenne pepper
½ cup fresh lemon juice
½ cup olive oil
6 cloves garlic, minced
3 russet potatoes, peeled and quartered
⅔ cup chicken broth, plus splash to deglaze pan
chopped fresh oregano for garnish

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.

Nutrition Facts : Calories 1138.8 calories, Carbohydrate 34.5 g, Cholesterol 283.6 mg, Fat 74.5 g, Fiber 3 g, Protein 80.4 g, SaturatedFat 17 g, Sodium 1865.5 mg, Sugar 2 g

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