Kotopoulo Lemonato (Κοτόπουλο Λεμονάτο) — Greek Lemon Chicken with Potatoes
Kotopoulo Lemonato is a classic Greek home dish of chicken roasted or braised with lemon, olive oil, garlic, oregano, and potatoes. Its bright pan juices are as important as the meat, meant for spooning over potatoes or bread.
Printable Recipe Card
Servings: 6 · Total: 105 min · Difficulty: easy
Ingredients (quick list)
- 8 bone-in skin-on chicken thighs
- 1.2 kg Yukon Gold potatoes (peeled and cut into 4 cm wedges)
- 1 yellow onion (thinly sliced)
- 6 clove garlic (finely grated or minced)
- 120 ml fresh lemon juice
- 2 tsp lemon zest
- 90 ml extra virgin olive oil
- 240 ml low-sodium chicken stock
- 2 tsp dried Greek oregano
- 1 tsp sweet paprika
- 10 g fine sea salt
- 1 tsp freshly ground black pepper
+ 2 more in the full ingredients section below.
Steps (summary)
- Heat the oven to 200°C and place a rack in the center position. Pat the chicken thighs very dry with paper towels so the skin b…
- In a bowl, whisk together the lemon juice, lemon zest, olive oil, chicken stock, garlic, oregano, paprika, salt, and black pepp…
- Put the potato wedges, sliced onion, and bay leaves in a large roasting pan, then pour over about two-thirds of the lemon mixtu…
- Nestle the chicken thighs skin-side up among the potatoes without crowding the pan. Pour the remaining lemon mixture over the c…
- Cover the pan tightly with foil and roast for 40 minutes. This covered stage lets the chicken juices, lemon, olive oil, and sto…
- Remove the foil, baste the chicken and potatoes with the pan juices, and return the pan to the oven uncovered. Roast for 35 to…
+ 2 more steps in the full instructions section below.
Cultural Background
This dish reflects the Greek home-cooking trinity of lemon, olive oil, and oregano. It is common for Sunday lunch, family gatherings, and casual hospitality, where the pan juices are prized as much as the chicken.
Equipment
💡 Tips
- Use waxy or all-purpose potatoes so the wedges hold their shape while still soaking up the lemon sauce.
- Keep the chicken skin above the liquid during the uncovered roasting stage for better browning.
- For a sharper lemon finish, add an extra 15 ml of fresh lemon juice to the pan juices after roasting.
⚠️ Common Mistakes
❌ Adding too much liquid to the pan
✅ Fix: Use 240 ml stock and rely on the chicken juices; excess liquid makes the potatoes boil instead of roast.
❌ Covering the chicken for the entire cooking time
✅ Fix: Cover only for the first 40 minutes, then roast uncovered so the skin browns and the sauce concentrates.
❌ Cutting potatoes too small
✅ Fix: Cut wedges about 4 cm thick so they become tender without disintegrating in the lemon sauce.
🧊 How to Store
Refrigerate leftovers in an airtight container for up to 3 days. Reheat covered at 175°C with 30 ml water or stock for 15 to 20 minutes, then uncover briefly to re-crisp the chicken skin.
📅 Make Ahead
Whisk the lemon sauce and cut the potatoes up to 6 hours ahead, keeping the potatoes submerged in cold water. Dry the potatoes well before roasting, and season the chicken just before it goes into the oven.
🍽️ Pairs Well With
- Horiatiki salad
- crusty bread
- steamed greens with lemon
- tzatziki
- feta cheese.
Regional Variations
- Some mainland cooks add 120 ml dry white wine in place of half the stock for a more aromatic pan sauce.
- In northern Greek home kitchens, a small spoonful of mustard is sometimes whisked into the lemon sauce for body.
- Island versions may include extra oregano, capers, or a few olives added near the end of roasting.
Ingredients
- 8bone-in skin-on chicken thighs
- 1.2 kgYukon Gold potatoes (peeled and cut into 4 cm wedges)
- 1yellow onion (thinly sliced)
- 6 clovegarlic (finely grated or minced)
- 120 mlfresh lemon juice
- 2 tsplemon zest
- 90 mlextra virgin olive oil
- 240 mllow-sodium chicken stock
- 2 tspdried Greek oregano
- 1 tspsweet paprika
- 10 gfine sea salt
- 1 tspfreshly ground black pepper
- 2 leafbay leaves
- 8 sprigflat-leaf parsley (leaves chopped)
🔄 Substitutions
- bone-in skin-on chicken thighs→ bone-in chicken drumsticks
- Yukon Gold potatoes→ red potatoes
- low-sodium chicken stock→ water
Instructions
- 1
Heat the oven to 200°C and place a rack in the center position. Pat the chicken thighs very dry with paper towels so the skin browns instead of steaming.
- 2
In a bowl, whisk together the lemon juice, lemon zest, olive oil, chicken stock, garlic, oregano, paprika, salt, and black pepper. Whisk until the salt dissolves and the oil is partly emulsified into the lemony liquid.
- 3
Put the potato wedges, sliced onion, and bay leaves in a large roasting pan, then pour over about two-thirds of the lemon mixture. Toss thoroughly so every potato wedge is coated, because the potatoes absorb much of the flavor as they roast.
- 4
Nestle the chicken thighs skin-side up among the potatoes without crowding the pan. Pour the remaining lemon mixture over the chicken, keeping most of the skin exposed so it can brown.
- 5
Cover the pan tightly with foil and roast for 40 minutes. This covered stage lets the chicken juices, lemon, olive oil, and stock mingle while the potatoes soften all the way through.
- 6
Remove the foil, baste the chicken and potatoes with the pan juices, and return the pan to the oven uncovered. Roast for 35 to 45 minutes more, basting once halfway through, until the chicken reaches 74°C at the thickest part and the potatoes are golden at the edges.
- 7
If the pan juices look watery, transfer the chicken and potatoes to a warm platter and boil the juices in a small saucepan for 5 minutes. If they are already glossy and slightly thick, simply spoon them directly over the dish.
- 8
Rest the chicken for 10 minutes before serving so the juices settle. Scatter the chopped parsley over the top and serve with plenty of the lemon-oregano pan sauce.
🪪 Recipe Passport
Cultural Background
This dish reflects the Greek home-cooking trinity of lemon, olive oil, and oregano. It is common for Sunday lunch, family gatherings, and casual hospitality, where the pan juices are prized as much as the chicken.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
📚 Sources & Cultural References
- Vefa Alexiadou — Vefa's Kitchen — (2009)
- Diane Kochilas — The Glorious Foods of Greece — (2001)
Sources cited by the Zaffaron editorial team during recipe research. Cultural and culinary references supporting authenticity claims.
Nutrition per serving
Pairs well with
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