Kotopoulo Skorthato Lemon Garlic Chicken with Potatoes
Savor the bold Mediterranean flavors of Kotopoulo Skorthato, a traditional Greek Lemon Garlic Chicken with Potatoes that’s as aromatic as it is delicious. This one-pan dish features a juicy, oven-roasted whole chicken surrounded by tender potato wedges, all bathed in a zesty blend of olive oil, fresh lemon juice, garlic, oregano, and white wine. Infused with hints of rosemary and finished with a garnish of fresh parsley, this recipe delivers a perfect balance of savory and citrusy notes. The golden-brown chicken and caramelized potatoes make for an irresistible centerpiece, ideal for family dinners or special occasions. Simple to prepare yet packed with authentic Greek flavors, this recipe pairs beautifully with a crisp white wine for an unforgettable meal.
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Recipe Information
Ingredients
- 1 piece (~4 lbs) Whole chicken
- 2 lbs Potatoes
- 10 pieces Garlic cloves
- 2 pieces Lemon
- 0.5 cup Olive oil
- 0.25 cup Dry white wine
- 2 teaspoons Oregano (dried)
- 2 sprigs Rosemary (fresh, optional)
- 2 tablespoons Parsley (fresh, chopped, for garnish)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 cup Chicken stock
Instructions
Preheat your oven to 400°F (200°C).
If your chicken is not already cleaned, rinse and pat it dry with paper towels. Place it breast-side up in a large roasting pan.
Peel the potatoes and cut them into wedges. Arrange the potato wedges around the chicken in the roasting pan.
In a small bowl, mix the olive oil, juice of 1 lemon, white wine, oregano, salt, and pepper. Whisk until emulsified.
Peel and crush the garlic cloves slightly (you can keep them whole). Scatter them in the roasting pan around the chicken and potatoes.
Pour the olive oil mixture evenly over the chicken and potatoes. Toss the potatoes gently to ensure they are well-coated.
Cut the second lemon into thick slices and tuck the slices under and around the chicken.
If using fresh rosemary, place the sprigs on top of the chicken for added aroma.
Pour the chicken stock into the roasting pan, ensuring some of the liquid is under the potatoes to prevent sticking.
Roast in the preheated oven for approximately 1 hour and 30 minutes, or until the chicken is golden and the internal temperature reaches 165°F (74°C) when checked with a meat thermometer in the thickest part of the meat. Stir the potatoes halfway through the cooking time to ensure even browning.
If the chicken or potatoes are browning too quickly, lightly tent the chicken with aluminum foil.
Once done, remove the chicken from the oven and let it rest for 10 minutes before carving.
Sprinkle the dish with freshly chopped parsley and serve hot, ensuring each plate has both chicken and potatoes.
Enjoy your lemon garlic-infused Kotopoulo Skorthato, ideally paired with a crisp Greek white wine!
Nutrition Facts
Calories |
2293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.1 g | 167% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 5036 mg | 219% | |
| Total Carbohydrate | 217.3 g | 79% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 14.7 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 5629 mg | 120% | |
*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.
