There’s something magical about the way Mediterranean cuisine transforms simple ingredients into extraordinary dishes. Today, I’m excited to share my favorite Greek Lemon Chicken recipe that I’ve perfected over years of cooking. This dish, known as “Kotopoulo Lemonato” in Greece, combines the bright citrus notes with aromatic herbs to create a meal that’s both comforting and sophisticated.
The Heart of Greek Cuisine
When I first discovered this recipe during my culinary adventures, I was struck by how a handful of fresh ingredients could create such deep, complex flavors. The secret lies in the perfect marriage of lemon, olive oil, and herbs – the holy trinity of Greek cooking.
Essential Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Chicken pieces (bone-in, skin-on) | 4 pounds | Thighs and legs work best |
| Lemons | 4 large | Plus extra for garnish |
| Extra virgin olive oil | 1/2 cup | High-quality Greek olive oil recommended |
| Fresh oregano | 1/4 cup | Can substitute 2 tbsp dried |
| Fresh rosemary | 3 sprigs | Whole sprigs |
| Garlic cloves | 8-10 | Peeled and lightly crushed |
| Yellow potatoes | 2 pounds | Cut into 1.5-inch chunks |
| Chicken broth | 1 cup | Low-sodium preferred |
| Sea salt | 2 tablespoons | Adjust to taste |
| Black pepper | 1 tablespoon | Freshly ground |
| Fresh thyme | 4 sprigs | Optional but recommended |
Kitchen Equipment Needed
| Equipment | Purpose |
|---|---|
| Large roasting pan | Main cooking vessel |
| Mixing bowls | For marinade preparation |
| Citrus juicer | For fresh lemon juice |
| Kitchen twine | For trussing chicken |
| Meat thermometer | For checking doneness |
| Sharp knife | For prep work |
The Perfect Marinade
The key to exceptional Greek Lemon Chicken lies in its marinade. I’ve found that taking extra time with this step transforms an ordinary chicken dish into something extraordinary.
Marinade Composition
| Ingredient | Quantity | Function |
|---|---|---|
| Lemon juice | 3/4 cup | Tenderizes meat |
| Olive oil | 1/3 cup | Moisture retention |
| Garlic paste | 3 tablespoons | Flavor base |
| Dried oregano | 1 tablespoon | Aromatic element |
| Lemon zest | 2 tablespoons | Intensifies citrus |
| Sea salt | 1 tablespoon | Flavor enhancement |
| Black pepper | 1 teaspoon | Adds warmth |
Step-by-Step Instructions
- Marinade Preparation (30 minutes)
- Combine all marinade ingredients in a bowl
- Whisk until well emulsified
- Reserve 1/4 cup for basting
- Chicken Preparation (4-24 hours)
- Pat chicken pieces dry with paper towels
- Place in a non-reactive container
- Pour marinade over chicken
- Massage marinade into meat
- Refrigerate for at least 4 hours
- Cooking Setup (15 minutes)
- Preheat oven to 375°F (190°C)
- Arrange potato chunks in roasting pan
- Place marinated chicken on top
- Pour in chicken broth
- Roasting Process (1 hour 15 minutes)
- Initial roast: 45 minutes covered
- Remove foil: continue for 30 minutes
- Baste every 15 minutes
- Final broil: 3-5 minutes for crispy skin
Temperature Guide
| Chicken Part | Internal Temperature | Time |
|---|---|---|
| Breast | 165°F (74°C) | ~60 mins |
| Thigh | 175°F (79°C) | ~75 mins |
| Leg | 175°F (79°C) | ~75 mins |
Serving Suggestions
I love serving this dish family-style, right in the roasting pan. Here are my favorite accompaniments:
- Greek salad with chunky vegetables and feta
- Warm pita bread brushed with olive oil
- Tzatziki sauce for dipping
- Steamed rice with fresh herbs
- Grilled lemon halves for extra juice
Storage and Leftovers
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerator | 3-4 days | In airtight container |
| Freezer | Up to 3 months | Wrap individually |
| Reheating | 350°F for 20 mins | Add broth to prevent drying |
Expert Tips
- Room Temperature Start
- Remove chicken from refrigerator 30 minutes before cooking
- Allows for more even cooking
- Helps achieve crispy skin
- Potato Preparation
- Cut potatoes uniformly
- Parboil for 5 minutes
- Rough up edges for extra crispiness
- Marinade Management
- Reserve marinade before adding raw chicken
- Use for basting during cooking
- Never reuse marinade that touched raw chicken
Common Questions
Q: Can I use boneless chicken breasts instead?
While you can, bone-in pieces provide more flavor and moisture. If using breasts, reduce cooking time by 15-20 minutes.
Q: How do I prevent the chicken from drying out?
Brining the chicken for 2 hours before marinating helps retain moisture. Also, don’t skip the basting steps.
Q: Can I make this dish ahead of time?
Yes! Marinate up to 24 hours in advance. You can also pre-cook and reheat at 350°F for 20 minutes.
Q: What’s the best way to zest lemons?
Use a microplane grater and only zest the yellow part. The white pith can add bitterness.
Q: How can I make the potatoes crispier?
Parboil them first, then rough up the edges before roasting. This creates more surface area for crisping.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 425 |
| Protein | 35g |
| Fat | 28g |
| Carbohydrates | 12g |
| Fiber | 2g |
| Sodium | 580mg |
| Serving size | 1/6 of recipe |
Variations
- Skillet Version
- Perfect for smaller portions
- Reduces cooking time
- Creates extra-crispy skin
- Spatchcocked Style
- Removes backbone
- Reduces cooking time
- Ensures even cooking
- Mediterranean Herb Blend
- Add fresh basil
- Include bay leaves
- Incorporate mint
Remember, the best Greek Lemon Chicken is one that’s shared with loved ones. This recipe might seem detailed, but don’t let that intimidate you. Each step builds layers of flavor that make this dish truly special. I encourage you to make it your own and create memories around your dinner table.
