Name: Kotopoulo Lemonato - Lemon Chicken and Potato Bake (Κοτόπουλο Λεμονάτο)
Ingredients: 6 bone-in, skin-on chicken thighs; 1 kg potatoes (peeled and cut into 5 cm pieces); ¼ cup water; zest of 2 lemons; ¼ cup lemon juice; 4 tablespoons extra virgin olive oil; 1½ tablespoons Dijon mustard; 2 teaspoons dried oregano; 1 teaspoon dried thyme; 6 garlic cloves (crushed); 1 tablespoon honey; 2 teaspoons vegetable or chicken stock powder; salt and white pepper (to taste)

Kotopoulo Lemonato – Lemon Chicken and Potato Bake (Κοτόπουλο Λεμονάτο)

A true family favourite, this classic Greek dish combines juicy chicken thighs with golden roast potatoes, all baked together in a bright, zesty lemon marinade. The chicken stays tender with a crispy skin and caramelised the potatoes. Simple, comforting, and full of flavour.

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Servings: 6 servings

Course: Dinner

Cuisine: Greek

Ingredients Method

Ingredients

6 bone-in, skin-on chicken thighs
1 kg potatoes peeled and cut into 5 cm pieces

For the marinade

¼ cup water
zest of 2 lemons
¼ cup lemon juice
4 tablespoons extra virgin olive oil
1½ tablespoons Dijon mustard
2 teaspoons dried oregano
1 teaspoon dried thyme
6 garlic cloves crushed
1 tablespoon honey
2 teaspoons vegetable or chicken stock powder
salt and white pepper to taste

Method

Preheat oven to 200°C fan.
In a jug, whisk together all the marinade ingredients.
Place the potatoes in a large baking dish and pour half the marinade over and mix well. Cover tightly with foil and bake for 1 hour.
In a separate bowl, rub the chicken with the other half of the marinade and set aside.
Remove the dish from the oven, add the chicken skin-side up, and baste well with the juices.
Return to the oven uncovered and bake for another 45-60 minutes, basting halfway, until the chicken is cooked and skin is crispy and golden and the potatoes are caramelised.
Serve spooning over the rich lemony pan juices.