Kotopoulo Skorthatos (Greek Lemon Chicken) Recipe (Gluten Free)



personal chef fort lauderdale


3 1/4 - 3 3/4 pound/1.5-2kg chicken, cut into quarters
3 1/2 pounds/1.2kg of potatoes
juice from 2-3 medium lemons
2 teaspoons of salt
1 heaping tablespoon of oregano
1/2 teaspoon of pepper
8 cloves of garlic, finely chopped
1/2 cup/120ml of olive oil
1 1/2 cups/360ml of water

Preheat oven to 355°F (180°C).

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.


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