Before you cook
Background Recipe story & origin
Kotopoulo lemonato (Greek lemon chicken) is a foundational preparation in Greek home cooking, with versions appearing throughout the Mediterranean. The Greek tradition emphasizes simplicity: chicken rubbed with garlic, olive oil, dried oregano, and abundant lemon juice, roasted until golden with crispy skin. Potatoes roasted alongside absorb the lemony, chickeny pan juices, becoming the dish's beloved accompaniment. This is Sunday food, Easter food, family gatherings food. The technique is straightforward - high heat roasting - but the flavor profile is distinctly Greek: the triumvirate of lemon, oregano, and olive oil defines the cuisine. Recipes vary by family: some add white wine, others tomatoes, some include vegetables. The dish represents Greek home cooking's essence - quality ingredients, minimal manipulation, bold flavors. It's served with village salad, tzatziki, and crusty bread to soak up the juices.
Before you start Equipment you'll need
- roasting pan — Provides structure for roasting chicken pieces with lemon and oregano until golden
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
- Ensure proteins are cooked to safe internal temperatures.
Non-negotiables Rules for success
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Marinate the chicken
Toss chicken pieces with juice of 2 lemons, 1/4 cup olive oil, 6 minced garlic cloves, 2 tbsp dried ...
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Slow the roast
Preheat oven to 400F. Arrange chicken in a single layer in a roasting pan. Pour marinade over. Roast...
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Rest and serve
Let rest 5 minutes. Serve with pan juices and lemon wedges.
Prep Get set first
About 10 min of prep
- Prepare roasting pan
This recipe takes about 75 minutes total.
Ingredients
Instructions
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Marinate the chicken
Toss chicken pieces with juice of 2 lemons, 1/4 cup olive oil, 6 minced garlic cloves, 2 tbsp dried oregano, salt, and pepper. Marinate at least 1 hour or overnight.
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Slow the roast
Preheat oven to 400F. Arrange chicken in a single layer in a roasting pan. Pour marinade over. Roast 60-75 minutes, basting occasionally, until chicken is golden and cooked through.
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Rest and serve
Let rest 5 minutes. Serve with pan juices and lemon wedges.