Roast Lemon Chicken (Kotopoulo Lemonato)

This amazing traditional roast chicken with lemon sauce is a perfect example of how the Greeks take the simplest ingredients and with little effort, transform them into unforgettable dishes. This succulent roast chicken dish is a revelation, especially when served with crispy potatoes bathed in the bright lemon sauce.

Kotopoulo Lemonato – Lemon Chicken

This simple roast chicken recipe couldn't easier to throw together. It also couldn't be more delicious. Use a whole chicken cut into pieces. If possible, try and find Kosher chicken pieces, it makes a notable difference in taste and moistness. Chicken legs or thighs can also be used.
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Course: Lunch, Main Course
Cuisine: Greek, Mediterranean
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 6
Author: My Hungry Traveler


  • Roasting pan or casserole
  • Aluminum foil


  • 1 Cut-up whole chicken (or 6-8 thighs)
  • 2 cloves Garlic, peeled
  • 3 Lemons juiced
  • tsp White wine vinegar
  • 5 tbsp Extra virgin olive oil
  • 1 tsp Black pepper
  • 1 tsp Dried oregano
  • 4 oz Feta cheese, cut into small cubes
  • Salt and pepper to taste


  • Wash and dry chicken pieces. Rub tops with garlic. Place chicken pieces skin-side up in an oven proof casserole or roasting pan. Season well with salt and pepper.
    Preheat oven to 350°F (177°C). Pour in enough water around chicken to cover ⅓ of each piece. Chop garlic used for rubbing and add to chicken along with lemon juice, vinegar, olive oil, pepper, ½ tsp salt and oregano..
  • Cover chicken pan with aluminum foil and bake for 50 minutes. Remove foil and sprinkle feta cubes on top of chicken. Return to oven, uncovered, for another 15-20 minutes until chicken is golden brown and crispy.
  • Plate chicken pieces on top of sauce. Serve with crispy potatoes, a side of salad or green beans, and some bread for mopping up the delicious sauce.

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