Kotopoulo skorthato – Greek baked chicken with lemon and garlic Recipe
Juicy pieces of chicken baked with plenty of garlic, lemon and oregano smell like a little Greek taverna transported straight into your kitchen. This dish often appears at Sunday lunch in Greece, when the whole family gathers around one table. The flavor is reminiscent of the classic roasted chicken known from Polish homes, combined with a light citrus note typical of Mediterranean cuisine.
To wariacja na greckie „kotopoulo lemonato”, domowego kurczaka z cytryną, którego wersje spotkasz w tawernach od Aten po małe wyspy. Połączenie ziemniaków, cytryny, czosnku i oregano to klasyczny zestaw smaków greckiej kuchni domowej.
This Greek classic combines the comforting feel of traditional roast chicken with bright Mediterranean flavors of lemon, garlic and herbs. Everything bakes together in one dish, so the potatoes soak up the aromatic juices from the chicken, creating a rich, flavorful sauce without any extra effort.
Dlaczego ta wersja działa
- Kurczak piecze się bezpośrednio na ziemniakach, więc sok z mięsa zamienia się w naturalny sos.
- Cienka warstwa wody na dnie chroni ziemniaki przed przypaleniem i daje więcej sosu do polewania.
- Polewanie sosem w trakcie pieczenia utrzymuje mięso soczyste, a skórkę równomiernie zrumienioną.
Chef's tips
Use good-quality, preferably waxy potatoes so they hold their shape while baking and absorb the lemony juices without falling apart. If you have time, marinate the chicken for at least 30 minutes (or even a few hours in the fridge) before baking to deepen the flavor. Keep an eye on the liquid in the dish—if it evaporates too quickly, add a splash of water so the potatoes don’t dry out.
How to serve
Serve the chicken and potatoes straight from the baking dish placed in the center of the table, family-style. Add a bowl of Greek-style salad, some olives and a basket of crusty bread. A spoonful of thick Greek yogurt or tzatziki on the side also works beautifully with the garlicky, lemony sauce.
Na co uważać
- Nie ściskaj kurczaka w naczyniu – ciasno ułożone kawałki dadzą bladą, gumową skórkę.
- Nie pomijaj osuszania mięsa; mokra skóra bardzo słabo się rumieni.
- Zbyt dużo soku z cytryny na dnie naczynia może dać zbyt kwaśny, ściągający sos.
Zamienniki
- Oregano suszone możesz zastąpić tymiankiem, jeśli nie masz greckiego oregano.
- Część wody na dnie naczynia można podmienić na biało wytrawne wino dla głębszego sosu.
Ingredients
- chicken - 1.2 kg
- potatoes - 800 g
- garlic - 8 cloves
- lemon - 2 pieces
- olive oil - 60 ml
- oregano - 2 teaspoons
- rosemary - 2 sprigs
- salt - 1.5 teaspoons
- black pepper - 0.5 teaspoons
- water - 100 ml
Preparation
- Preheat the oven to 200°C (top and bottom heat). Lightly grease a large baking tray or ovenproof dish with olive oil.
- Peel the potatoes and cut them into thick wedges or large, evenly sized pieces so they bake evenly. Spread them over the bottom of the dish.
- Peel the garlic. Finely chop 4 cloves and leave the remaining ones whole, lightly crushing them with a knife so they crack.
- Pat the chicken dry with paper towels. In a bowl, mix 40 ml olive oil, the juice of 1.5 lemons, the chopped garlic, oregano, salt and pepper. Add the chicken pieces to the bowl and rub thoroughly with the marinade, also under the skin if possible.
- Arrange the chicken skin-side up on top of the potatoes. Add the whole, lightly crushed garlic cloves and the rosemary sprigs to the tray. Pour the water into the bottom of the dish.
- Slice the remaining half lemon and arrange the slices over the chicken and potatoes. Drizzle everything with the remaining olive oil.
- Place the dish in the preheated oven and bake for about 45 minutes. Then spoon some of the pan juices over the chicken and potatoes and bake for another 15 minutes, until the skin is well browned and the potatoes are tender. If the top is browning too quickly, cover it loosely with aluminum foil.
- Check if the chicken is done: when you pierce the thickest part, the juices should run clear and the meat should come away from the bone easily. Serve immediately, spooning some of the pan juices over each portion.
Storage
Kurczaka i ziemniaki przechowuj w lodówce do 2–3 dni. Skórka zmięknie, a ziemniaki staną się bardziej maślane; podgrzewaj w piekarniku pod przykryciem z odrobiną wody lub bulionu. Do mrożenia wybierz raczej samego kurczaka bez ziemniaków.
This is one of those dishes that fills the whole house with a cozy, holiday-like aroma. It’s simple enough for a weekday, but special enough for guests—especially when served with a few easy sides. The combination of soft, lemony potatoes and crispy chicken skin makes it a reliable crowd-pleaser.
