Khana Rozana
Athens Lemon Roast Chicken

Greek · Greece · Mediterranean

Athens Lemon Roast Chicken

Chicken and potatoes roasted in lemon, garlic, and oregano until the pan juices are a sauce. Greek Sunday.

1 hr 40 min Weekend Magazine kitchen
Gluten-freeDairy-free

Kotopoulo lemonato is the opposite of a fussy roast: one pan, a lot of lemon, oregano that actually tastes of the hillside. The potatoes should sit in the juices so they are half-roast, half-braise. It is what a Greek house smells like on a Sunday, whether in Athens or Astoria.

Ingredients

4
  • whole chicken or thighs1.5 kg
  • potatoes1 kg, wedges
  • lemons3
  • garlic1 head
  • dried oregano2 tbsp
  • olive oil1/2 cup
  • chicken stock or water1 cup
  • mustard1 tsp

Method

  1. 1

    Heat the oven to 200°C. Toss potato wedges with oil, oregano, salt, and lemon juice. Spread in a roasting pan.

  2. 2

    Rub chicken with oil, salt, oregano, smashed garlic, and lemon zest. Set on the potatoes.

  3. 3

    Pour stock and remaining lemon around, not on, the skin. Roast 1 hour 10 minutes, basting once, until the skin is bronze and potatoes are yielding.

  4. 4

    Rest 10 minutes. The pan juices are the sauce — scrape every bit onto the plates.

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