Κοτόπουλο λεμονάτο με πατάτες
Greek lemon chicken with roast potatoes
A Greek family favourite: oven-roasted chicken and potatoes with plenty of lemon, olive oil and oregano from our family’s fields.
- approx. 1½ hrs Total time
- 4 Servings
- Difficulty: Easy
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Lemon, oregano and a little oven magic
Lemonato means “with lemon”. In Greece, many families have this dish on the table regularly: the potatoes roast in lemon juice, olive oil and the chicken’s cooking juices, becoming crisp on the outside and tender within. Oregano is an essential part of the dish. Each month, we share a recipe from our kitchen: simple home cooking that brings out the best in aromaneo herbs.
Ingredients
- 1 chicken cut into 8 pieces (approx. 1.5 kg) or 8 chicken thighs
- 1 kg waxy potatoes, cut into wedges
- Juice of 2 lemons and zest of 1 lemon
- 100 ml olive oil
- 4 garlic cloves, crushed
- 2 tsp aromaneo oregano
- 1 tsp aromaneo thyme
- 1 tsp Dijon mustard (optional)
- 250 ml hot water or chicken stock
- Salt & pepper
Method
Preheat the oven to 200°C (conventional oven).
In a bowl, whisk together the olive oil, lemon juice and zest, mustard, garlic, 1 tsp oregano, thyme, salt and pepper.
Put the chicken and potatoes into a large roasting tin or baking dish and toss thoroughly with the marinade. Place the chicken skin side up on top and pour in the hot water.
Roast uncovered for approx. 60–70 minutes. Halfway through, turn the potatoes and baste with the juices; add a little water if it gets too dry. The chicken is done when the juices run clear.
Sprinkle over the remaining oregano, let everything rest for 5 minutes and serve with the pan juices.
Our organic oregano and thyme make a delicious finishing touch 😜
Use the herbs you already have, of course – ours simply add a little extra Greek flavour.
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