Best 2 Greek Lemon Chicken With Crispy Potatoes Kotopoulo Lemonato Recipes

In the realm of Mediterranean cuisine, Greek Lemon Chicken with Crispy Potatoes, also known as Kotopoulo Lemonato, stands as a flavorful and vibrant dish that tantalizes the taste buds. This delightful recipe showcases tender and succulent chicken pieces marinated in a zesty blend of lemon juice, garlic, oregano, and olive oil, then roasted to perfection in the oven. Accompanying the succulent chicken are crispy potatoes, tossed in a mixture of lemon, oregano, and olive oil, and roasted until golden brown and irresistibly crispy. The combination of succulent chicken and crispy potatoes, infused with the vibrant flavors of lemon, garlic, and oregano, creates a harmonious and satisfying meal. Alongside the main recipe, the article also offers variations and additional recipes that cater to different tastes and preferences. Discover how to make a flavorful lemon sauce to accompany the chicken, explore a delightful lemon-herb marinade for an extra burst of flavor, and learn how to prepare a refreshing lemon-potato soup for a light and tangy starter. Embrace the culinary journey of Greek Lemon Chicken with Crispy Potatoes and indulge in a delectable feast that captures the essence of Mediterranean cuisine.

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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

Ingredients

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!!

GREEK LEMON CHICKEN

Greek Lemon Chicken image

"This is one of my family's summertime favorites...and it's so easy and delicious," writes Dawn Ellen from Bishopville, South Carolina. Hard to believe just 5 simple ingredients can add up to such great Mediterranean flavor!

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

1-1/4 cups Greek vinaigrette, divided
4 boneless skinless chicken breast halves (5 ounces each)
1 medium lemon, quartered
3 tablespoons sliced oil-packed sun-dried tomatoes
1/4 cup crumbled feta cheese

Steps:

Pour 3/4 cup vinaigrette into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate for up to 4 hours. Cover and refrigerate remaining vinaigrette for basting., Drain chicken, discarding marinade in bag. Grill chicken, covered, over medium heat or broil 4 in. from heat 4 minutes. Turn and baste with some of the reserved vinaigrette. Grill or broil 4-5 minutes longer or until a thermometer reads 165°, basting occasionally. , Squeeze lemon wedges over chicken. Sprinkle with tomatoes and cheese.

Nutrition Facts : Calories 366 calories, Fat 23g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 679mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 30g protein.

Tips:

Use fresh, unwaxed lemons for the best flavor. If you don't have unwaxed lemons, scrub them thoroughly with hot water and a vegetable brush before using.
Prick the chicken skin all over with a fork before cooking. This will help the juices to escape and the chicken to cook more evenly.
Use a large ovenproof skillet or Dutch oven to cook the chicken and potatoes in. This will allow the chicken to brown evenly and the potatoes to get crispy.
Add the potatoes to the skillet or Dutch oven once the chicken has been cooking for about 20 minutes. This will give the chicken time to brown and the potatoes time to cook through.
Serve the chicken and potatoes immediately with a side of lemon wedges and parsley.

Conclusion:

This Greek lemon chicken with crispy potatoes is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a special occasion. The chicken is tender and juicy, the potatoes are crispy and golden brown, and the lemon sauce is bright and flavorful. Serve it with a side of lemon wedges and parsley for a complete meal.