Greek Lemon Chicken (Kotopoulo Lemonato)

Kotopoulo lemonato is Sunday lunch, Greek style: chicken thighs and potatoes roasted in one tin until the skin is crisp, the potatoes have drunk up the pan juices, and everything is golden and sharp with lemon. It is generous, forgiving food that mostly looks after itself in the oven, and the smell alone will bring people to the kitchen.

Why this works

• One tin, and the marinade is the sauce. The lemon, oil and garlic season the chicken and cook the potatoes in the same breath, so the thighs baste everything as they roast.
• Bone-in, skin-on thighs. They stay juicy through a long roast and render their fat to crisp and flavour the potatoes beneath.
• Waxy potatoes. Jersey royals soak up the lemon and oil without collapsing, holding their shape while turning meltingly soft inside.

Ingredient notes and swaps

• Chicken. Bone-in, skin-on thighs are essential; breast dries out over this roast. Drumsticks work well too.
• Potatoes. Jersey royals or any waxy new potato. Floury potatoes fall apart, so keep them for mash.
• Lemon. Use unwaxed and take the zest as well as the juice, as the zest carries the fragrance.
• Wine. Dry white lifts the sauce; leave it out and add a little more stock if you prefer.

Greek Lemon Chicken (Kotopoulo Lemonato)

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A traditional Greek roast where chicken thighs and potatoes share a tin with lemon, garlic, oregano and a splash of white wine — the kind of one-tin Sunday lunch that quietly does everything right.

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: Mediterranean

Calories: 860

Ingredients Method Nutrition Notes

Ingredients

  

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• 8 bone-in, skin-on chicken thighs
• 700g jersey royal potatoes
• 2 lemons, juice and zest
• 6 tbsp extra virgin olive oil
• 6 garlic cloves, minced
• 2 tsp dried oregano
• 1 tsp dried thyme
• 100ml dry white wine
• 150ml chicken stock
• 1½ tsp flaky sea salt
• 1 tsp black pepper
• 10g parsley, roughly chopped

Method

 

1. Preheat oven to 200°C (180°C fan).
2. In a large roasting tin, combine the olive oil, lemon juice and zest, minced garlic, oregano, thyme, salt and pepper.
3. Whisk together briefly — this is your marinade and cooking sauce in one.
4. Add potatoes: Tumble the potato chunks into the roasting tin and toss well to coat in the lemon and oil mixture.
5. Spread them out in a single layer as much as possible.
6. Add chicken: Nestle the chicken thighs skin-side up on top of the potatoes, pressing them down slightly so the undersides sit in the sauce.
7. Spoon any remaining marinade over the top.
8. Pour the white wine and chicken stock into the tin around the chicken (not over the skin — you want that to crisp).
9. Transfer to the oven
10. After 20 minutes, remove the tin from the oven.
11. Spoon the juices from the bottom of the tin generously over the chicken and potatoes.
12. Return to the oven for a final 30–35 minutes until the chicken is deep golden and the potatoes are tender.

The chicken should be deep golden with sticky, caramelised edges and the potatoes tender and soaked through with lemon and oil.

1. Rest for 5 minutes, then scatter over the chopped parsley and serve straight from the tin.

Nutrition

Calories: 860kcalCarbohydrates: 33gProtein: 67gFat: 48gSaturated Fat: 10gSodium: 340mgFiber: 4gSugar: 2g

Notes

The potatoes are the star — use jersey royal potatoes in season or other waxy potato. Floury potatoes will fall apart; waxy ones soak up the sauce and hold their shape beautifully.

A basic dry white (whatever you'd drink) adds a depth that stock alone doesn't give. If you don't have wine, add an extra 100ml stock and a small splash of white wine vinegar.

Greek oregano — worth seeking out in a Greek deli or online. It's more intense and slightly floral compared to regular dried oregano. Not essential but noticeably better.

Make it ahead — this reheats brilliantly. Cool completely, refrigerate, and reheat covered at 170°C for 20 minutes. The flavours actually deepen overnight.

To serve — crusty bread to mop up the juices is non-negotiable. A simple green salad alongside is all it needs.

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Tips for success

• Spread the potatoes in a single layer so they roast rather than steam.
• Sit the chicken skin-side up and proud of the liquid so the skin crisps.
• Baste once or twice with the pan juices for a deeper colour and flavour.
• Rest the tin for a few minutes before serving so the juices settle.

Make ahead, storage and reheating

• It is even better the next day; keep it covered in the fridge for up to three days.
• Reheat, covered, in a hot oven until piping hot, adding a splash of stock if it looks dry.
• It freezes for up to two months. The potatoes soften a little, but the flavour holds.

What to serve it with

• It is close to a meal in itself, but a sharp green salad or some wilted greens cut the richness.
• Warm bread to mop up the lemony juices.
• A bowl of Greek yoghurt and a scatter of extra oregano on the side.

FAQ

Can I use chicken breast? Bone-in thighs are far better here, as breast dries out over the long roast. If you must, add it partway through.

Can I make it ahead? Yes. It reheats beautifully, and many think it is better the next day.

Why are my potatoes not crisp? They were likely crowded or sitting in too much liquid. Spread them out and keep them proud of the sauce.

Can I freeze it? Yes, for up to two months. The potatoes soften slightly but the flavour is undimmed.

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