|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 84g||107%|
|Saturated Fat 20g||98%|
|Total Carbohydrate 91g||33%|
|Dietary Fiber 11g||41%|
|Total Sugars 6g|
|Vitamin C 53mg||267%|
|*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.|
In Greek: κοτόπουλο σκορδάτο, pronounced koh-TOH-poo-loh skor-THAH-toh
This is a traditional Greek chicken dish served at festivals and holiday celebrations that happens to be one of the easiest recipes to make, and one of the most tempting to eat. You simply roast chicken pieces and potatoes in an oregano, garlic, olive oil, and lemon juice mixture. You can lessen the garlic if it is not one of your favorite flavors; don't worry—the classic tastes of lemon and oregano will still make this dish uniquely Greek.
Make sure you use Mediterranean oregano for this dish—even better, a Greek variety. You don't want to use Mexican oregano as it has hints of licorice and citrus while the Greek version is more savory and earthy tasting.
Because the recipe includes chicken and potatoes all you need to round out the meal is a nice salad of cucumbers and tomatoes.
3 1/2 pounds potatoes
Salt and freshly ground pepper, to taste
3 1/4 to 3 3/4 pounds chicken, quartered
1 heaping tablespoon dried oregano, preferably Mediterranian
8 cloves garlic, finely chopped
1/2 cup olive oil
1/4 cup freshly squeezed lemon juice
1 large lemon, sliced into crosswise pieces
1 1/2 cups water, more if necessary
Cucumber-tomato salad, optional
Gather the ingredients. Preheat oven to 350 F/176 C.
Peel the potatoes and cut into quarters, lengthwise. Salt and pepper the chicken and potatoes.
Transfer chicken to a roasting pan and add potatoes, placing on and around the chicken. Add oregano, garlic, olive oil, and lemon juice, distributing evenly across the pan. Add the slices of fresh lemon.
Add water and roast uncovered for a total of 1 hour and 40 minutes. Halfway through (at 50 minutes), turn the chicken and continue roasting.
Check periodically to make sure there is still a little water in the pan. If needed, add 1/4 to 1/2 cup more. Remove from the oven when the internal temperature of the chicken reaches 165 F. Serve with the cucumber-tomato salad, if desired.