Roasted Chicken and Potatoes (Kotopoulo me Patates)
Κοτόπουλο με πατάτες στο φούρνο Kotopoulo me patates sto fournoSay it: koh-TOH-poo-loh meh pah-TAH-tess stoh FOOR-noh
Kotopoulo me patates sto fourno is the Greek Sunday roast: a whole chicken baked with lemon, oregano, garlic, and olive oil until the skin turns crisp, while potato wedges soak up the savory pan juices below. It is a staple of family tables across Greece, especially for Sunday lunch and festive gatherings, and it needs little more than a green salad. The flavor is bright and herbal, with tender meat and potatoes that are golden at the edges and soft within.
Roasted Chicken and Potatoes (Kotopoulo me Patates)
Κοτόπουλο με πατάτες στο φούρνο, Kotopoulo me patates sto fourno
Pronounced koh-TOH-poo-loh meh pah-TAH-tess stoh FOOR-noh
- Serves
- 4
- Prep
- 20 min
- Cook
- 1 hr 20 min
- Total
- 1 hr 40 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the chicken and potatoes
Method
Pat the chicken very dry with paper towels. Season the cavity and skin all over with half the salt, half the pepper, and half the oregano.
In a small bowl, whisk the olive oil, the zest of both lemons, 1/4 cup (60 ml) of the lemon juice, garlic, remaining salt, pepper, and oregano. Reserve the remaining lemon juice for serving.
Cut the potatoes into 2-inch (5 cm) wedges. Toss them in a large roasting pan with half the lemon-oil mixture, then arrange in a single layer. Rub the rest of the mixture over the chicken and set it skin-side up in the center of the pan.
Pour the wine or water into the pan around the chicken, avoiding the skin.
Roast at 400°F (200°C) for 30 minutes. Baste the chicken with pan juices and turn the potatoes, then continue roasting for 35–45 minutes, until the skin is deep golden and a thigh reads 165°F (74°C) and the potatoes are tender with browned edges.
If the potatoes need more color, transfer the chicken to a warm plate, tent with foil, and return the potatoes to the oven for 10–15 minutes.
Rest the chicken for 10 minutes, then carve. Drizzle the reserved lemon juice over the potatoes and pan juices, taste for salt, and serve.
Regional variant: Greek Lemon Chicken (Kotopoulo Lemonato)
Use 3/4 cup (180 ml) lemon juice and the zest of both lemons, and whisk 1 tbsp (15 g) Dijon mustard into the oil mixture. Omit the wine and pour 1/2 cup (120 ml) water into the pan instead. Roast exactly as above; the sauce will be tangier and a little richer.
Cook's notes
- Dry the chicken thoroughly and keep the potatoes in a single layer so both brown rather than steam.
- If the pan looks dry during roasting, add a splash of water; the potatoes should sizzle in oil and juices, not burn.
- An instant-read thermometer in the thickest part of the thigh should read 165°F (74°C); rest before carving.
Serve with
A crisp horiatiki salad and crusty bread for the pan juices; a cold white wine or retsina.
Make ahead and storage
Cool leftovers within 2 hours, refrigerate up to 3 days, and reheat covered at 350°F (175°C) with a splash of water until hot.
