Kotopoulo Lemonato (pr. koh-TOH-pou-loh Leh-moh-NAH-toh), is a traditional Greek dish featuring chicken and potatoes cooked together in a tangy lemon sauce.
Every Greek family has a Kotopoulo Lemonato recipe. Kotopoulo means chicken and lemonato, which means lemony, is the method the dish is cooked with lemon and usually with oregano.
This lemonato recipe is a dish we did not eat in Cyprus but I learned the recipe from my mother in law.
When I first ate this dish I can’t say that I liked it as we rarely use oregano in Cyprus, so I was not accustomed to its taste.
However, when I started making it myself, I adjusted the recipe, adding just a little oregano. However, as the years passed I gradually got accustomed with its flavour and kept adding more.
Now, I love everything with oregano!
I love anything with lemon in it, so I also add some zest in the recipe but depending on your taste, you can leave the zest out and add less lemon juice.
This Kotopoulo lemonato dish was one of my childrens
favourite dishes when they were kids. The potatoes are like sponges that suck up this delicious lemon flavor that is incredible, so they would mash the potatoes in the lemony sauce with the fork and make them like mashed potatoes.
Note: If you do not have a sauteing pan, you can fry the potatoes and chicken in a frying pan and then cook them in a pot.
Ingredients needed to make Kotopoulo Lemonato (Greek Chicken With Lemony Potatoes)
- Chicken
- Extra virgin olive oil
- Potatoes
- Onion
- Garlic
- Lemon zest
- White dry wine
- Oregano
- Dried thyme
- Sea salt
- Ground black pepper
- Mild mustard
- Chicken broth or water
- Lemon juice
- All-purpose flour
Kotopoulo Lemonato (Greek Chicken with Lemony Potatoes)
Every Greek family has a Kotopoulo Lemonato recipe Kotopoulo means chicken and lemonato, which means lemony, is the method the dish is cooked with lemon and usually with oregano
Ingredients
- 1 whole chicken about 1 ½ kilos cut into portions or chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat
- 1/4 cup olive oil
- 10 medium potatoes, cut into wedges
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 1 tbsp lemon zest
- 1 cup white dry wine
- 1 tbsp oregano
- 1/2 tsp dried thyme
- 1 tbsp sea salt
- Freshly ground black pepper
- 1 tbsp mild mustard
- 1 cup chicken broth or water
- 1/2 cup lemon juice
- 1 tbsp all-purpose flour
Instructions
- Peel the potatoes and put them in a bowl with water.
- Wash and cut the chicken into portions.
- Drain the potatoes and cut them into smaller pieces.
- Pat dry the chicken.
- Heat the olive oil in a sautéing pan.
- Sauté the potatoes until lightly coloured on both sides and remove to a
platter. - Add the chicken and sauté in batches on both sides.
- Add the onion and sauté until translucent. Then add the garlic and
sauté for a few seconds. - Put the potatoes back in the sautéing pan and season with salt, pepper,
oregano and thyme. - Add the zest, mustard and broth or water and cover with lid.
- Bring to a boil, lower heat and simmer until the chicken and potatoes are soft, for about 45 minutes.
- Dissolve the flour in the lemon juice and add it to the skillet and mix.
- Cook for a few more minutes until the sauce thickens.
Nutrition Information
Yield 7 Serving Size 1Amount Per Serving Calories 825Total Fat 38gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 25gCholesterol 210mgSodium 1331mgCarbohydrates 54gFiber 6gSugar 3gProtein 64g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Kopiaste and Kali Orexi!
