Lemon Garlic Chicken (Greece - Kotopoulo Skorthato) |
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Prep Time: 10 Minutes Cook Time: 90 Minutes |
Ready In: 100 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. Preheat oven to 355°F (180°C).
2. 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.
3. 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.
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