Chicken with Lemon and Basil Kotopoulo Lemonato
Transport your taste buds to the sunny flavors of the Mediterranean with "Chicken with Lemon and Basil Kotopoulo Lemonato," a traditional Greek-inspired dish that’s equal parts comforting and vibrant. This recipe features tender, golden-browned bone-in chicken thighs baked alongside red potatoes in a luscious sauce infused with fresh lemon juice, garlic, and white wine. The dynamic combination of zesty lemon, aromatic basil, and earthy oregano provides an irresistible medley of flavors. Finished with a sprinkle of fresh basil and parsley, this one-pan wonder is perfect for weeknight dinners or elegant entertaining. Serve it with a crisp green salad or warm, crusty bread to soak up every drop of the tangy, herb-infused sauce. Easy to prepare yet packed with gourmet flair, Kotopoulo Lemonato will quickly become a household favorite.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 2 pieces lemons, juiced and zested
- 1 cup chicken stock
- 0.5 cup dry white wine
- 0.25 cup fresh basil leaves, chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 pieces red potatoes, quartered
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with a paper towel and season both sides with salt, pepper, and dried oregano.
Heat 2 tablespoons of olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the chicken thighs skin-side down and sear until golden brown, about 5 minutes. Flip the chicken and sear the other side for 3 more minutes. Remove the chicken and set aside.
In the same skillet, reduce heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the minced garlic until fragrant, about 1 minute.
Deglaze the pan by adding the white wine, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 2 minutes.
Pour in the chicken stock, lemon juice, and lemon zest. Stir to combine and bring the mixture to a simmer.
Nestle the chicken thighs back into the skillet, skin-side up, and add the quartered red potatoes around the chicken.
Transfer the skillet to the preheated oven and roast for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
Remove the skillet from the oven and sprinkle the chopped fresh basil over the chicken and potatoes.
Garnish with fresh parsley and serve hot. Pair with a crisp green salad or crusty bread to soak up the flavorful lemon-basil sauce.
Nutrition Facts
Calories |
2445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.8 g | 179% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 3072 mg | 134% | |
| Total Carbohydrate | 148.5 g | 54% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 14.7 g | ||
| Protein | 139.7 g | 279% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 5183 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
