A simple yet flavorful Greek-inspired roast chicken recipe combines tender chicken pieces with aromatic garlic, bright lemon, and earthy oregano for a juicy, herb-infused dish. The dish features a savory broth made from chicken stock, Dijon mustard, and citrus, basting the meat as it roasts alongside hearty potatoes in the oven. Perfect for a comforting meal, it’s served with fresh leafy greens, crumbled feta, and olives for a balanced, Mediterranean-inspired spread. The straightforward method ensures minimal effort for a restaurant-worthy result.
RECIPE: https://dobbernationloves.com/food-drink/kotopoulo-lemonato-greek-lemon-roast-chicken-recipe/ Ingredients 6 Large Baking Potatoes peeled, halved lengthwise 1 Whole Chicken broken into pieces 4 Garlic Cloves cut in half 50 ml Olive Oil 1 tbsp Dried Oregano 3 cups Chicken Stock 2 Lemons juiced 1 tbsp Dijon Mustard Kosher Salt + Black Pepper Instructions Preheat oven to 375 F. Scatter the potatoes in a large roasting pan. Arrange the chicken pieces over the potatoes. Make a few deep incisions in each piece of chicken by stabbing with a sharp knife. Slide the sliced garlic into the incisions. Drizzle the olive oil over the chicken, then sprinkle with oregano and pinch of salt and pepper. In a large bowl whisk together the chicken stock, lemon juice and mustard. Pour over the chicken. It shouldn't entirely cover the potatoes but should come up to two thirds of the height of the pan. Roast in the oven for 1.5 hours. Serve with a leafy salad, chunks of feta and olives. submitted by /u/dobbernationloves [link] [comments]
