Chicken lemon with Potatoes (Kotopoulo Lemonato)


Chicken Lemon with Potatoes

 (Kotopoulo Lemonato me Patates)


 Bake: 50-60 min

Prep: 8-10 min

Serves: 4-5

 

4 chicken thighs (2 pounds) with skin

1/2 cup olive oil

2 medium russet potatoes

3 tablespoons lemon juice

Salt and pepper, to taste

1 tablespoon dried oregano

 

 

 

Wipe chicken thighs dry with a paper towel. Peel and cut potatoes into wedges. Prepare a 9 by 13-inch casserole dish with oil spray. Place chicken thighs and potato wedges in casserole. Add salt and pepper. Whisk together olive oil, lemon juice and oregano and pour over thighs and potatoes. Cover with plastic wrap and marinate for one hour. Bake uncovered at 4000F for 50 - 60 minute, basting every 20 -30 minutes, until desired doneness. Chicken should be cooked to a minimum of 1650F. Let chicken rest for about 10 minutes before serving with potatoes.

  Notes: 

  1. Typically, the lemon olive oil ladolemono  marinade is 1:3 parts (acid:oil). Use any ratio to your taste, even a 1:1 ratio ; however, more lemon juice could reduce cooking time because the juice breaks down fibers and protein.
  2. Any amount of oregano may be used depending on your tastes. 
  3. There may be left-over marinade with this recipe which you can be refrigerated for about a week or up to 6 months if frozen. Don't forget that if it was brushed on uncooked chicken, it should be used for uncooked chicken. If you should freeze, don't forget to label & date. (I sometimes forget...)
  4. You may add vegetables such as asparagan over the top of the chicken, baste with the oil-lemon marinade for the last 10 minutes of baking the chicken.
  5. This olive-lemon juice marinade may be used on chicken wings broiled in the oven or the food processor (I use a Ninja Foodie) and served as an appetizer or for dinner.

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