Kotopoulo Skorthato (Lemon Garlic Chicken With Potatoes)

"This is such an easy recipe to make - quick and always draws raves - companies coming and this can be made up quickly and would even impress the boss"
 
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photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
photo by Pneuma photo by Pneuma
photo by Zurie photo by Zurie
Ready In:
2hrs
Ingredients:
9
Serves:
6
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ingredients

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directions

  • Preheat oven to 355°F (180°C).
  • Rinse the chicken and pat dry. Peel the potatoes and cut into quarters, lengthwise. Salt and pepper the chicken and potatoes. Transfer chicken to a roasting pan, and add potatoes, on and around the chicken. Add oregano, garlic, olive oil, and lemon juice, distributing evenly across the pan. Add water and roast uncovered at 355°F for a total of 1 hour and 40 minutes. Half way through (50 minutes), turn the chicken.

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Reviews

  1. Easy and superbly flavoursome - which means I'll certainly be making this again. I scaled the recipe back for two and used (skin on) chicken thighs. I still cooked more potatoes than we ate for this meal as I anticipated - correctly - that cooked with so many yummy ingredients that they would be enjoyed over the next few days in other dishes. The only changes I made were to proportionally increase the garlic (as we love garlic) and to use part Recipe #135453 and part white wine instead of water. On the recommendation of other reviewers I turned the potatoes when I turned the chicken so that they were well-flavoured with the amazingly delicious juices. My chicken and potatoes were in the oven for about an hour and 10 minutes. I followed AuntSana's superb idea for reducing the fat: a nifty trick which I'll also be using for other recipes. Thank you, Ravenseyes, for sharing this wonderful recipe!
     
  2. I hesitate to review this recipe because I really took some liberty in altering it. But I just wanted to thank you so much for the inspiration and method of cooking chicken and potatoes in the oven. I made a much smaller version using 4 chicken thighs and 2 potatoes. I made a paste of fresh minced garlic and salt and rubbed it over the thighs. I salt and peppered the cut up potatoes and drizzled and tossed them with olive oil and added them to the baking dish. I squeezed fresh lemon juice over the entire pan, then added chicken broth to the bottom of the pan and baked per recipe. Absolutely awesome! The potatoes are so soft and full of flavor. I have already made this twice in a short amount of time and will make it a regular on our menus. Thank you so much!
     
  3. What a pleasure to review this delicious recipe. It is so easy and so tasty. I used thighs (skin on). I should have used a larger baking dish, The potatoes were packed in a bit tight so did not get very brown but the were very good anyway. The chicken was moist and loaded with flavor. I thought, when I looked at the recipe, that the bake time was really long but even with using just thighs I baked them for 1 hour 30 minutes. Thanks for this definitely do again recipe We loved it!
     
  4. This is a very popular dish right now, Ravenseyes. I halved the recipe, as we are only 3. Very, very tasty. I, like realbirdlady, switched the potatoes around. Not so much because they weren't getting done, but so every potato could be cooked in the sauce. Cooled the cooking sauce quickly in freezer and skimmed the fat, reheated, and drizzled over chicken and potatoes. Yum! Thnx for posting. Made for My-3-Chefs 2008.
     
  5. absolutely fabulous....... the only thing i changed was a substitute for oregano,, i used dill because i couldnt find oregano in the store. it turned out wonderful... will definitely be making this again... thanks
     
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Tweaks

  1. Easy and superbly flavoursome - which means I'll certainly be making this again. I scaled the recipe back for two and used (skin on) chicken thighs. I still cooked more potatoes than we ate for this meal as I anticipated - correctly - that cooked with so many yummy ingredients that they would be enjoyed over the next few days in other dishes. The only changes I made were to proportionally increase the garlic (as we love garlic) and to use part Recipe #135453 and part white wine instead of water. On the recommendation of other reviewers I turned the potatoes when I turned the chicken so that they were well-flavoured with the amazingly delicious juices. My chicken and potatoes were in the oven for about an hour and 10 minutes. I followed AuntSana's superb idea for reducing the fat: a nifty trick which I'll also be using for other recipes. Thank you, Ravenseyes, for sharing this wonderful recipe!
     

RECIPE SUBMITTED BY

I am a wife, a mother, grandmother and foremost a believer. I love to cook and bake for if man does not live by bread alone let the bread we eat be the best that there is! I love to read recipes and than experiment...make them mine...with my flare. For if its wworth doing do it right!
 
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