Greek lemon chicken is known as kotopoulo lemonato in Greece and makes for an easy weeknight meal.
Our restaurant Loka is just over a year old and I’ve taken a significant step back from the day to day operations. It’s only a few blocks from our house so I’ll often stop in to say hi to Dave during the day.
But you won’t find me there nightly. It sounds odd but now I have to figure out what to do with my time in the evenings.
For over two years I was either serving food at our pop-up or in the dining room at the restaurant.
There’s only so much Netflix to watch.
I love to cook. I find it relaxing to cook and listen to podcasts. In my baby steps of recapturing evenings I decided to take baby steps.
The first step would either be nights at the gym or to start cooking.
I decided to cook.
But the decision isn’t entirely lazy I swear! It’s also because Dave doesn’t eat much at work. When you smell food all day you lose your appetite.
And now when I’m on my own I don’t always feel like cooking for one. But it’s not a healthy way to live.
Easy One Pot Meals
With the colder weather I’ve been feeling more and more like one pot meals and roasts.
I love winter stews and while on Pinterest I saw a recipe for a one-pot Greek lemon chicken with potatoes dish.
While I love the promise of one pot meals not all of them work. The problem with the recipe is that you need to cook chicken and potatoes separately. Because chicken and potatoes cook at different times.
This is also why I hate skewers with both chicken and veggies together – the veggies are always burnt!
Or worse the chicken is undercooked.
So this greek lemon chicken requires two pots if you’d also like to make the potatoes, well actually three pots if you want the best roasted potatoes ever (see below).
Make Better Roasted Potatoes
Want to make better oven fries or roasted potatoes?
The secret is to parboil them first. Put the cut potatoes in a pot of cold water and bring to a boil. Once it reaches a boil turn it off and wait five minutes.
Fries can then be lightly tossed in oil and onto a baking sheet and you’ll get crispy oven fries that are cooked all the way through.
For the roasted potatoes tonight I then put them in a cast iron pan, drizzled some olive oil and into a 400F oven. Easy. Peasy.
Greek Lemon Chicken – Kotopoulo Lemonato
Greek lemon chicken is perfect for the winter because it’s comforting but the lemon lightens it up.
And this recipe is great for lazy days. Because you won’t need to buy a long list of ingredients – most should just be in your kitchen.
Dave was able to pop in for dinner tonight and I loved that this dish was hearty and filling.
We had a short dinner together before he had to go back but it made my day knowing he’d eaten.
- 2 lb chicken cut into pieces
- 2 whole lemons juiced
- 1/2 cup olive oil
- 5 cloves garlic diced
- 1 tbsp greek oregano dried
- 1 tsp Kosher salt
- 1/2 tsp Black pepper freshly ground
- Combine ingredients together in bowl or plastic bag for 4 hours.
- Preheat oven to 400F.Place dutch oven on stove top over medium-high heat.
- Remove pieces of chicken skin side down and sear well in dutch oven. When skin is crispy and nicely brown flip onto other side and brown.
- Add enough water so that it's 1/4 of the height of the chicken.
- Put dutch oven top on but do not seal completely. Leave an inch of space for steam to escape and keeps the skin crispy without drying out.
- Cook for 40 minutes or until chicken is cooked through.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 380Total Fat 28gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 20gCholesterol 107mgSodium 372mgCarbohydrates 3gFiber 1gSugar 1gProtein 28g
Pin it: Oven Roasted Lemon Greek Chicken
Want more easy one-pot meals?
[wpurp-searchable-recipe]Greek Lemon Chicken – Kotopoulo Lemonato – – chicken (cut into pieces), lemons (juiced), olive oil, garlic (diced), greek oregano (dried), Kosher salt, Black pepper (freshly ground), , Marinade: Combine ingredients together in bowl or plastic bag for 4 hours.; Cooking Chicken: Preheat oven to 400F.; Place dutch oven on stove top over medium-high heat.
; Remove pieces of chicken skin side down and sear well in dutch oven. When skin is crispy and nicely brown flip onto other side and brown.
; Add enough water so that it's 1/4 of the height of the chicken; Put dutch oven top on but do not seal completely. Leave an inch of space for steam to escape and keeps the skin crispy without drying out.; Cook for 40 minutes or until chicken is cooked through. ; ; – – Greek – Greece – chicken – europe – Greece – Greek – recipe – – [/wpurp-searchable-recipe]