Kotopoulo Lemonato (Greek Lemon Chicken)
Authentic Greek lemon chicken — bone-in pieces marinated in lemon, garlic, olive oil and dried oregano, then roasted at high heat for crispy skin and concentrated pan juices.
Ingredients
For the marinade
- 1.4 kg bone-in, skin-on chicken thighs and drumsticks about 2.5-3 lb
- 3 tablespoons fresh lemon juice from about 2 lemons
- 1 tablespoon lemon zest finely grated
- 4 garlic cloves finely grated or minced
- 4 tablespoons extra-virgin olive oil
- 2 teaspoons dried Greek oregano rigani
- 1.5 teaspoons fine sea salt
- 0.5 teaspoon freshly ground black pepper
For roasting and the pan sauce
- 1 lemon sliced into thin rounds
- 2 tablespoons cold water for deglazing
- 1 teaspoon dried Greek oregano for finishing
- flaky salt to finish
Instructions
- In a large bowl or zip-lock bag, combine the lemon juice, lemon zest, grated garlic, olive oil, dried oregano, salt, and pepper. Whisk briefly to combine. Add the chicken pieces and turn to coat thoroughly. Cover and refrigerate for a minimum of 2 hours. Overnight is strongly preferred. If marinating overnight, let the chicken come to room temperature for 30 minutes before roasting.
- Set your oven to 220°C / 425°F (200°C fan / 400°F fan). Place a shelf in the upper third of the oven.
- Transfer the chicken pieces to a wide roasting pan, skin-side up, in a single layer with a little space between each piece. Pour any remaining marinade over the top. Tuck the lemon slices under and around the chicken. Do not crowd the pan.
- Place the pan in the upper third of the oven and roast for 25 minutes. Baste the chicken with the pan juices. Return to the oven for another 20-25 minutes, until the skin is deep golden and blistered at the edges and the internal temperature reads 74°C / 165°F at the thickest point. If the skin is not crisping by the 40-minute mark, switch on the grill/broiler for the final 3-4 minutes.
- Transfer the chicken pieces to a warm platter. Cover loosely with foil and rest for 5 minutes.
- Place the roasting pan directly over medium heat on the stovetop. Add the cold water and use a wooden spoon to scrape up all the browned bits from the base. Let it bubble and reduce for 1-2 minutes until slightly syrupy. Taste and adjust salt.
- Pour the pan sauce over the chicken on the platter. Scatter a pinch of additional dried oregano and a little flaky salt over the top. Serve immediately.
Notes
For best results, marinate overnight. Thighs and drumsticks stay juicier than breasts at high heat. If skin is not crisping, broil for the final 3-4 minutes. Leftovers keep refrigerated for 3 days. Cold shredded chicken is excellent in a pita with tzatziki.