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GreekAuthentic Cuisine

Kotopoulo me Patates Fourno

Serves 4 to 6 Entree chicken, Poultry

Kotopoulo me Patates Fourno

Kotopoulo me Patates Fourno is a staple of Greek Sunday lunches, a comforting dish that brings the family together around the table. This home-cooked classic, made with a generous splash of olive oil and a squeeze of fresh lemon, is lovingly prepared without precise measurements, embodying the Greek cook's intuitive touch. It's a dish that speaks to the heart of Greek home cooking, where simplicity meets satisfaction.

Expect a succulent roast chicken nestled among golden, crispy potatoes, all infused with the fragrant aroma of oregano and the tangy brightness of lemon. The olive oil works its magic, making the dish rich and flavorful, while the salt and pepper provide just the right balance. This is honest food, meant to be savored slowly, each bite a reminder of why it’s beloved in Greek households.

Ingredients

  • 1chicken
  • 1.5 kgpotatoes — wedged
  • 120 mlolive oil
  • 2lemons
  • 2 tsporegano
  • to tastefine sea salt and black pepper

Method

  1. Preheat your oven to 180°C (350°F). Take the whole chicken and pat it dry with paper towels to remove any excess moisture. Season the chicken generously with fine sea salt and 1 teaspoon of oregano, ensuring you cover all sides and inside the cavity for even flavor distribution.
  2. In a large oven-safe pan or roasting dish, heat 60 ml of olive oil over medium-high heat. Once the oil is shimmering, carefully place the chicken in the pan, breast side down, and brown it for about 5 minutes on each side until the skin is golden and crisp. This step locks in the juices and adds flavor.
  3. While the chicken is browning, peel and cut the potatoes into large wedges. In a large bowl, toss the potatoes with the remaining 60 ml of olive oil, the juice of 1 lemon, 1 teaspoon of oregano, and a generous pinch of salt and black pepper. Ensure the potatoes are well coated with the mixture.
  4. Once the chicken is browned, remove it from the pan and set it aside temporarily. Add the seasoned potato wedges to the pan, arranging them in a single layer. Place the chicken on top of the potatoes, breast side up, so the juices from the chicken will flavor the potatoes as they cook.
  5. Squeeze the juice of the second lemon over the chicken and potatoes, ensuring even coverage. Place the pan in the preheated oven and roast for about 1 hour and 15 minutes, or until the chicken is cooked through and the potatoes are tender. The chicken should have an internal temperature of 75°C (165°F) and the skin should be golden brown.
  6. Remove the pan from the oven and transfer the chicken to a cutting board to rest for about 10 minutes. This resting time allows the juices to redistribute throughout the meat, ensuring a moist and flavorful chicken.
  7. If the sauce in the pan is too thin, place the pan over medium heat and simmer until it thickens slightly. Taste the sauce and adjust the seasoning with more salt and pepper if needed. The sauce should be tangy from the lemon and rich from the chicken drippings.
  8. Carve the chicken into serving pieces and arrange them on a platter with the roasted potatoes. Drizzle the reduced sauce over the top and sprinkle with a final pinch of oregano for a burst of herbal aroma. Serve immediately, enjoying the harmonious blend of lemon, oregano, and olive oil that defines this classic Greek dish.
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.

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