Greek-Style Roast Chicken Kota Riganati

Greek chicken served with potatoes

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Prep: 15 mins
Cook: 54 mins
Total: 69 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
969 Calories
73g Fat
3g Carbs
73g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 969
% Daily Value*
Total Fat 73g 94%
Saturated Fat 23g 116%
Cholesterol 325mg 108%
Sodium 1276mg 55%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 2%
Total Sugars 1g
Protein 73g
Vitamin C 9mg 46%
Calcium 60mg 5%
Iron 5mg 30%
Potassium 662mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A traditional favorite that is known the world over, Greek Chicken, or Kota Riganati, features the quintessential Greek flavors of olive oil, lemon, garlic and oregano. There should be no measurements for the oregano, salt, pepper, and garlic powder in a traditional version of this recipe—that's because a seasoned Greek cook would just add them by sight, smell and instinct. If you are not comfortable working this way, start with a tablespoon of oregano, a tablespoon or two of salt and a teaspoon of pepper and garlic powder. Smell the dish; if it seems too mild add a bit more.

Most oregano on the supermarket shelves is Mediterranean oregano. Be sure to use this variety—or, better yet, specifically the Greek variety—and not Mexican oregano, which has some notes of licorice and citrus. Greek oregano has an earthy and savory tone to it and will make this dish truly authentic.


  • 4 pounds bone-in chicken, whole fryer cut up or pieces

  • 1/2 cup olive oil

  • 1/2 cup freshly squeezed lemon juice, from 4 medium lemons, plus more for serving

  • 1 tablespoon dried oregano, or to taste

  • 1 tablespoon salt, or to taste

  • 1 teaspoon freshly ground black pepper, or to taste

  • 1 teaspoon garlic powder, or to taste

  • 6 to 8 tablespoons (3 to 4 ounces) unsalted butter

  • 1/2 cup water

Steps to Make It

  1. Preheat the oven to 350 F.

  2. Pat the chicken dry with paper towels, place pieces skin-side up in a large, nonreactive baking pan (stainless steel is best).

  3. Drizzle the chicken with the olive oil and the lemon juice.

  4. Generously season with oregano, salt and pepper, and sprinkle moderately with garlic powder.

  5. Place a small pat of butter (about a tablespoon) or butter substitute on each piece of chicken.

  6. Add about 1/2 cup of water to the bottom of the pan. Bake for 20 minutes.

  7. Flip chicken pieces over and baste generously with pan juices. Bake an additional 20 minutes.

  8. Remove pan from oven and change oven heat setting to broil. Move oven rack to upper third of oven.

  9. Baste chicken again and broil skin side down until chicken is lightly browned, about 5 to 7 minutes.

  10. Remove pan from the oven. Carefully drain pan juices and reserve in a heat-proof cup or bowl. The fat will separate from the pan juices and can be discarded.

  11. Flip chicken pieces again (skin-side up) and broil an additional 5 to 7 minutes until chicken is nicely golden brown. Be careful not to scorch.

  12. Transfer chicken to a platter and drizzle with de-fatted pan juices. Squeeze additional lemon juice over chicken if desired.

Recipe Variation