Lemon Garlic Chicken (Greece - Kotopoulo Skorthato)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A recipe I am posting for ZWT6. This is one of the easiest recipes to make, and one of the most tempting to eat. Adjust the garlic down if it's not a favorite, and the classic tastes of lemon and oregano will still make this dish uniquely Greek. I put a little change on this recipe, by decreasing the amount of olive oil by half and adding the 1/4 cup of butter for more flavor. Update: 7/23/2011, I have now made this for DH and myself, so only made 1/2 of the recipe. We loved this recipe, so simple and a no fuss meal. I used small red skinned potatoes that I just cut in half, they didn't need the full cooking time, so added them in about an hour before it was done.”
1hr 50mins

Ingredients Nutrition


  1. Preheat oven to 355°F (180°C).
  2. Rinse the chicken and pat dry. Peel the potatoes and cut into quarters, lengthwise. Salt and pepper the chicken and potatoes. Transfer chicken to a roasting pan, and add potatoes, on and around the chicken. Add oregano, garlic, olive oil, and lemon juice, distributing evenly across the pan. Add water and roast uncovered at 355°F (180°C) for a total of 1 hour and 40 minutes. Half way through (50 minutes), turn the chicken.
  3. Note: Check periodically to make sure there is still a little water in the pan. If needed, add 1/4 to 1/2 cup more.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a