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.

5 from 1 vote

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Course: Lunch, Main Course

Cuisine: Greek, Mediterranean

Prep Time: 5

Cook Time: 1

Total Time: 1 5

Servings:

Author: My Hungry Traveler

Equipment

Roasting pan or casserole
Aluminum foil

Ingredients

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

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Instructions

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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