Introduction

Kotopoulo Psito Lemonato is one of the most comforting Greek family dishes, simple, fragrant, and full of bright Mediterranean flavour. Tender pieces of chicken are baked in a lemony olive-oil sauce with garlic, herbs, and potatoes that soak up all the delicious juices.

It’s a classic Sunday-table recipe, but easy enough for a mid-week dinner. Fresh, zesty, and deeply aromatic, this dish tastes like sunshine in the oven.

Instructions

1. Preheat the oven

• Set your oven to 200°C (390°F).

2. Prepare the marinade

• • In a small bowl, whisk together:
    lemon juice, lemon zest, olive oil, garlic, oregano, thyme, rosemary, salt, pepper, and (optional) mustard.

3. Assemble the chicken

• • Place chicken pieces and potatoes in a large roasting dish.
  • Add the onion slices.
  • Pour the marinade over everything and toss to coat well.

4. Add stock

• • Pour the chicken stock around the edges of the tray (not on top of the chicken skin).

5. Roast

• • Bake uncovered for 1 hour 10 minutes, turning the potatoes halfway through.
  • If the top isn’t golden enough, increase heat to 220°C for the final 10 minutes.

6. Rest and serve

• • Let the chicken rest for 5 minutes before serving so the juices settle.
  • Serve with extra lemon wedges or a fresh Greek salad.

Tips

• Use bone-in chicken for the juiciest result.
• If you like crispy potatoes, spread everything evenly — avoid overcrowding the tray.
• Add fresh parsley at the end for brightness.
• For a richer flavour, mix a spoonful of butter into the sauce after baking.
• Pairs beautifully with tzatziki or steamed greens.