Home Cook Together. Celebrate Life.

GreekAuthentic Cuisine

Kotopoulo Lemonato

Serves 4 to 6 Entree chicken, Poultry

Kotopoulo Lemonato

Kotopoulo Lemonato captures the essence of Greek home cooking, where olive oil flows as naturally as conversation and lemons are a staple rather than an accessory. This dish is a staple in family kitchens, prepared with a sense of intuition and tradition. It’s not tied to a specific holiday or gathering but is a regular guest at the table, where it brings comfort on any given day.

The flavors in Kotopoulo Lemonato are bright and invigorating, with the zesty presence of lemon harmonizing with the earthiness of oregano. The chicken, tender and infused with the aromatic embrace of garlic and olive oil, speaks of simplicity and satisfaction, seasoned with a discerning hand. Each bite should be a balance of tang and warmth, a true homage to the Greek way of cooking without measure.

Ingredients

  • 1chicken — jointed
  • 3lemons — juiced
  • 100 mlolive oil
  • 2 tsporegano
  • 4 clovesgarlic
  • 200 mlwater
  • to tastefine sea salt and black pepper

Method

  1. Start by cutting the chicken into serving pieces if it isn't already. Pat each piece dry with paper towels to ensure a good sear. Season the chicken generously with fine sea salt and 2 teaspoons of oregano, making sure to coat each piece evenly.
  2. In a large, heavy-bottomed pot or deep skillet, heat 100 ml of olive oil over medium-high heat. Once the oil is shimmering, add the chicken pieces skin-side down. Brown them on all sides, turning occasionally, until the skin is golden and crisp, about 5 to 7 minutes per side. This step helps develop flavor and locks in moisture.
  3. While the chicken is browning, juice 3 lemons, discarding any seeds. Once the chicken is browned, lower the heat to medium and add the lemon juice to the pot. The lemon will deglaze the pan, lifting any flavorful bits stuck to the bottom.
  4. Peel and crush 4 cloves of garlic, then add them to the pot along with 200 ml of water. Stir gently to combine, ensuring the chicken is mostly submerged in the liquid. Cover the pot and let it simmer on low heat until the chicken is tender and cooked through, about 30 to 40 minutes. The chicken is done when it is no longer pink inside and the juices run clear.
  5. If the sauce is too thin once the chicken is cooked, remove the lid and increase the heat to medium-high. Let it simmer until the sauce thickens to your liking, stirring occasionally. Taste the sauce and adjust the seasoning with more salt and black pepper if needed.
  6. Before serving, sprinkle a bit more oregano over the chicken for a fresh herbal finish. Serve the Kotopoulo Lemonato with boiled potatoes or pasta to soak up the tangy lemon sauce, making sure each plate gets a generous portion of both chicken and sauce.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Greek cuisine