Lemon Garlic Chicken Greece Kotopoulo Skorthato
Experience a taste of Greece with this Lemon Garlic Chicken (Kotopoulo Skorthato), a rustic and flavorful dish that brings the essence of Mediterranean cooking to your table. This recipe features a whole chicken roasted to golden perfection over a bed of lemon slices, garlic, baby potatoes, and aromatic oregano. Infused with the vibrant tang of fresh lemons, the richness of extra virgin olive oil, and a splash of dry white wine, this dish achieves a perfect balance of savory and zesty flavors. The chicken is basted with pan juices throughout the roasting process, ensuring tender, juicy meat and beautifully caramelized potatoes. Garnished with fresh parsley and served with the luscious pan sauce, this one-pan meal is as visually stunning as it is delicious. Ideal for family dinners or special occasions, this hearty recipe captures the spirit of Greek comfort food while keeping preparation effortless.
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Recipe Information
Ingredients
- 1 piece (about 4 lbs) Whole chicken
- 10 cloves Garlic cloves
- 2 whole Lemons
- 0.25 cup Extra virgin olive oil
- 0.5 cup Dry white wine
- 2 tablespoons (chopped) Fresh oregano
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1.5 pounds Baby potatoes
- 0.25 cup Chicken broth
- 0.5 teaspoon Paprika
- 2 tablespoons (chopped) Fresh parsley (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken dry with paper towels. Rub it all over with salt, pepper, and paprika, ensuring even seasoning.
Thinly slice one lemon and cut the other into wedges. Peel the garlic cloves but leave them whole.
In a roasting pan, create a bed using the lemon slices, half of the garlic cloves, and half of the oregano.
Place the chicken on top of the lemon and garlic bed. Stuff the cavity of the chicken with lemon wedges, a few garlic cloves, and some oregano.
Surround the chicken with baby potatoes in the roasting pan.
Mix olive oil, white wine, and chicken broth in a small bowl. Drizzle the mixture evenly over the chicken and potatoes.
Add the remaining garlic cloves to the potatoes, and sprinkle the dish with the rest of the oregano.
Roast the chicken in the oven for about 90 minutes, basting every 20 minutes with the pan juices to keep it moist.
Check if the chicken is done by inserting a meat thermometer into the thickest part of the thigh. It should read 165°F (74°C).
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
Serve the chicken and potatoes with the delicious pan juices spooned over. Garnish with fresh parsley and additional lemon wedges if desired.
Nutrition Facts
Calories |
1443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.6 g | 92% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 5061 mg | 220% | |
| Total Carbohydrate | 148.0 g | 54% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 8.9 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3775 mg | 80% | |
*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.
