Kota Riganati Greek Oregano Baked Chicken
Infused with the vibrant flavors of the Mediterranean, Kota Riganati, or Greek Oregano Baked Chicken, is a simple yet unforgettable dish that brings the essence of Greece to your table. Featuring tender, bone-in chicken pieces roasted to perfection alongside golden potato wedges, this one-pan wonder is elevated by a zesty marinade of Greek oregano, garlic, fresh lemon juice, and extra virgin olive oil. The addition of chicken stock keeps the meat juicy while enhancing the savory depth of the dish. A hint of optional paprika adds a pop of color and smoky undertones. Perfect for a comforting family dinner or a stress-free hosting option, this recipe requires just 15 minutes of prep and bakes to crispy-skinned perfection in under an hour. Garnish with the flavorful pan juices and serve hot for a wholesome, aromatic meal that pairs beautifully with a crisp Greek salad or warm crusty bread.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 pieces Bone-in, skin-on chicken pieces (e.g., thighs, drumsticks, or breasts)
- 2 tablespoons Dried Greek oregano
- 4 cloves Garlic cloves, minced
- 3 tablespoons Fresh lemon juice
- 4 tablespoons Extra virgin olive oil
- 4 large Potatoes, peeled and cut into wedges
- 1 cup Chicken stock
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Paprika (optional, for color)
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, whisk together the dried oregano, minced garlic, lemon juice, olive oil, salt, and black pepper to form a marinade.
Place the chicken pieces in a large baking dish, skin side up. Rub the marinade all over the chicken, making sure to coat it evenly.
Arrange the potato wedges around the chicken in the baking dish.
Pour the chicken stock into the dish, avoiding pouring it directly over the chicken to keep the skin crisp.
Sprinkle the paprika over the chicken and potatoes if desired for an extra layer of flavor and color.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
After 40 minutes, remove the foil and bake for an additional 20 minutes, or until the chicken skin is golden brown and crispy, and the internal temperature of the chicken reaches 165°F (74°C).
Optional: Broil on high for 2-3 minutes to achieve extra crispy skin.
Remove the dish from the oven and let it rest for 5 minutes before serving.
Serve hot with the roasted potatoes on the side, and drizzle with any pan juices for added flavor.
Nutrition Facts
Calories |
1126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.7 g | 88% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 784 mg | 34% | |
| Total Carbohydrate | 56.4 g | 20% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 3.1 g | ||
| Protein | 71.0 g | 142% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 118 mg | 9% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1985 mg | 42% | |
*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.
