Name: Greek Lemon Chicken and Potatoes (Psito Kotopoulo)
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 large Bone-in, skin-on chicken thighs; 4 large Yukon Gold potatoes, peeled and wedged; 0.5 cup Extra virgin olive oil; 0.5 cup Fresh lemon juice; 5 cloves Garlic cloves, minced; 2 tbsp Dried Greek oregano; 1 cup Chicken broth; 1.5 tsp Sea salt; 1 tsp Black pepper; 2 tbsp Fresh parsley for garnish

"This traditional Greek dish features succulent chicken thighs and wedge-cut potatoes roasted in a vibrant emulsion of extra virgin olive oil, fresh lemon juice, and aromatic Greek oregano. It is the ultimate Mediterranean comfort food, delivering crispy skin and melt-in-your-mouth potatoes infused with savory pan juices."

Ingredients

Qty	Item
4 large 800 g	Bone-in, skin-on chicken thighs
4 large 800 g	Yukon Gold potatoes, peeled and wedged
0.5 cup 120 ml	Extra virgin olive oil
0.5 cup 120 ml	Fresh lemon juice
5 cloves 5 cloves	Garlic cloves, minced
2 tbsp 6 g	Dried Greek oregano
1 cup 240 ml	Chicken broth
1.5 tsp 9 g	Sea salt
1 tsp 2 g	Black pepper
2 tbsp 8 g	Fresh parsley for garnish

How to Make Greek Lemon Chicken and Potatoes (Psito Kotopoulo)

Preheat your oven to 400°F (200°C).

Peel the potatoes and cut them into thick wedges (quarters or sixths depending on size). Place them in a large roasting pan along with the chicken thighs.

In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.

Pour the lemon-herb mixture over the chicken and potatoes. Use your hands to toss everything together, ensuring the chicken skin and every potato wedge is thoroughly coated.

Pour the chicken broth into the corner of the pan (avoid pouring it directly over the chicken to keep the seasoning on the skin).

Roast in the center of the oven for 60 to 75 minutes. Every 20 minutes, baste the chicken and potatoes with the pan juices.

If the chicken is cooked through but the potatoes aren't golden enough, remove the chicken to a plate and boil the pan juices on the stovetop or under the broiler for 5 minutes.

Garnish with fresh parsley and serve hot with the remaining pan sauce poured over the top.

·
Don't crowd the pan; if the potatoes are stacked, they will steam instead of roast.
·
For the crispiest skin, pat the chicken dry with paper towels before adding the marinade.
·
Yukon Gold potatoes are preferred because they absorb the sauce better while maintaining a creamy interior.
·
If you have time, let the chicken and potatoes marinate in the fridge for 2 hours before roasting for deeper flavor.

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes, but chicken breasts cook faster and can dry out. Reduce the cooking time and check for an internal temperature of 165°F.

Do I need to peel the potatoes?

It is traditional to peel them so they absorb more of the lemon-oil emulsion, but you can leave the skins on for a more rustic texture.

Why is there broth in the recipe?

The broth prevents the lemon juice and oil from burning and creates a braising environment that makes the potatoes incredibly tender.

What should I serve with this?

A traditional Greek salad (Horiatiki), some feta cheese, and crusty bread to soak up the lemon sauce are perfect accompaniments.

Video Tutorials

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