This recipe for kotopoulo fournou (in Greek: κοτόπουλο φούρνου, pronounced koh-TOH-poo-loh FOOR-noo) is easy to make and delicious. The combination of oregano, garlic, and lemon juice marks this as a Greek classic, a perfect Greek roasted chicken and potatoes recipe.
- 1 chicken (approx. 3 1/2 pounds, cut in half)
- 3 1/4 pounds of potatoes (peeled, quartered)
- 2 medium lemons (juice of)
- Salt (to taste, sea)
- Pepper (freshly ground black, to taste)
- Garnish: Greek oregano (rigani)
- 8 cloves of garlic
- 1/2 cup of olive oil
- 1 1/4 cups of water
Preheat oven to 355°F (180°C).
Season the chicken halves and potatoes with salt and pepper to taste.
Place potatoes around chicken in a roasting or baking dish.
Pour the olive oil and lemon juice over the food to coat thoroughly, and sprinkle with oregano and garlic cloves.
Pour water into one corner of the pan (not on top of food).
Roast uncovered at 355°F (180°C) for 50 minutes, then turn the chicken and cook 50 minutes more.
Note: Check periodically during cooking to make sure there's a little water in the pan. If it cooks down completely, add 1/4 to 1/2 cup more.