Kotopoulo Skorthato (Garlic Chicken)

Name: Kotopoulo Skorthato (Garlic Chicken)
Cook time: 120 min
Total time: 120 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 kg Whole Chicken, cut into 8 pieces; 1 kg Potatoes, peeled and cut into wedges; 10 cloves of Garlic, smashed; 2 Lemons, zest and juice; 80ml Extra Virgin Olive Oil; 120ml Dry White Wine; 150ml Water; 2 tsp Dried Greek Oregano; 2 leaves of Bay Leaf; 2 tsp Fine Sea Salt; 1 tsp Pepper (Black), freshly ground

Kotopoulo Skorthato is a rustic Greek roast chicken perfumed with plenty of garlic, lemon and oregano, producing golden, crispy skin and juicy, fragrant meat. Roasted with tender potatoes and a splash of white wine, it’s a comforting one-pan meal that’s simple yet full of Mediterranean flavor.

Kotopoulo Skorthato is a rustic Greek roast chicken perfumed with plenty of garlic, lemon and oregano, producing golden, crispy sk... Show more

Traditional Greek Recipe

Health Grade

A · Excellent

Time

2 hrs

Price

1,15 €

Calories

709 kcal

healthy

easy

one pot

gluten free

Method

Preheat the oven

Set the oven to 400° F and let it heat while you prep the chicken and vegetables.

Prep the ingredients

Pat the chicken pieces dry with paper towels so the skin will brown well. Peel the potatoes and cut them into even wedges, then smash the garlic cloves with the flat side of a knife. Zest and juice the lemon, keeping the zest and juice together for the sauce.

Mix the sauce

In a bowl, whisk together the olive oil, dry white wine, the lemon zest and juice, dried Greek oregano, fine sea salt, black pepper, and water until glossy and evenly combined, then add the bay leaves.

Assemble the pan

Arrange the chicken pieces and potato wedges in a large roasting pan or baking dish, skin-side up. Scatter the smashed garlic over and around them, then pour the lemon-wine mixture all over so the potatoes get coated and a little liquid pools in the bottom. Use a spoon to nudge the wedges into a mostly single layer.

Roast the chicken

Roast for 45 minutes, then spoon some of the pan juices over the chicken and turn the potato wedges. Continue roasting for 30 minutes more, until the chicken is deeply golden and the thickest piece reaches 165° F and the potatoes are tender with bronzed edges.