Greek Lemon Chicken (Kotopoulo Lemonato)

Greek Lemon Chicken (Kotopoulo Lemonato)

Bone-in chicken braises with lemon juice, garlic, and oregano until tender and tangy.

Total 1 hr Makes 4 servings Calories 520/serving

Dietary

Wheat free, Dairy free, Nut free, Halal

This Greek-style braise simmers chicken thighs in a bright broth of lemon juice, olive oil, garlic, and oregano, often finished with potatoes that soak up the pan juices. It's a weeknight-friendly one-pot dinner with a tangy, herbaceous sauce that pairs well with rice or crusty bread.

Ingredients

  • 8 bone-in, skin-on chicken thighs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 cup fresh lemon juice
  • 1 cup chicken broth
  • 2 teaspoons dried oregano
  • 1 pound yellow potatoes, peeled and cut into wedges
  • 1 lemon, thinly sliced
  • 2 tablespoons fresh parsley, chopped

Method

  1. Pat the chicken thighs dry and season all over with salt and pepper.

  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs skin-side down until golden, about 5 minutes, then flip and sear 3 minutes more. Transfer to a plate.

  3. Add garlic to the skillet and sauté until fragrant, about 30 seconds.

  4. Pour in lemon juice and chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in oregano.

  5. Nestle the potato wedges around the skillet and return the chicken thighs to the pan, skin-side up, along with the lemon slices.

  6. Bring the liquid to a simmer, cover, and cook until the chicken is cooked through and the potatoes are tender, 35 to 40 minutes.

  7. Uncover and simmer an additional 5 minutes to thicken the sauce slightly.

  8. Sprinkle with fresh parsley and serve the chicken and potatoes with the pan sauce spooned over the top.

Rate this recipe

★ 4.0 (1)

Greek Lemon Chicken (Kotopoulo Lemonato)

This Greek-style braise simmers chicken thighs in a bright broth of lemon juice, olive oil, garlic, and oregano, often finished with potatoes that soak up the pan juices. It's a weeknight-friendly one-pot dinner with a tangy, herbaceous sauce that pairs well with rice or crusty bread.

1 hr 4 servings 520 cal

Ingredients

  • 8 bone-in, skin-on chicken thighs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 cup fresh lemon juice
  • 1 cup chicken broth
  • 2 teaspoons dried oregano
  • 1 pound yellow potatoes, peeled and cut into wedges
  • 1 lemon, thinly sliced
  • 2 tablespoons fresh parsley, chopped

Method

  1. 1

    Pat the chicken thighs dry and season all over with salt and pepper.

  2. 2

    Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs skin-side down until golden, about 5 minutes, then flip and sear 3 minutes more. Transfer to a plate.

  3. 3

    Add garlic to the skillet and sauté until fragrant, about 30 seconds.

  4. 4

    Pour in lemon juice and chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in oregano.

  5. 5

    Nestle the potato wedges around the skillet and return the chicken thighs to the pan, skin-side up, along with the lemon slices.

  6. 6

    Bring the liquid to a simmer, cover, and cook until the chicken is cooked through and the potatoes are tender, 35 to 40 minutes.

  7. 7

    Uncover and simmer an additional 5 minutes to thicken the sauce slightly.

  8. 8

    Sprinkle with fresh parsley and serve the chicken and potatoes with the pan sauce spooned over the top.