Kotopoulo Psito sto Fourno is Greek roasted chicken with potatoes, with extra virgin olive oil, garlic, salt, pepper, oregano, garlic and lemon juice.
“Kotopoulo” pr. koh-TOH-pou-loh, is chicken, “psito” pr. psee-toh, means roast and “sto fourno” pr. stoh-FOUH- rnoh, means baked in the oven.
The Cypriot recipe is somewhat different. My mom would not add oregano or garlic but some cinnamon and she would also add some sliced carrots, tomatoes and onions.
This would be our usual Sunday lunch, although most of the times my mum and later my dad, would make it with lamb, as Cypriots LOVE lamb!
I’ve adopted my mother’s recipe but although I do not add cinnamon any more, I love adding oregano, which I hated when we first moved to Greece.
The chicken becomes crispy you want to eat all the skin and the addition of orange juice, usually from Seville orange (or any other oranges) which is my twist, together with the carrots, tomatoes and onions, add a sweetness to the chicken and potatoes, that you cannot stop eating them.
You can make the roast with whole baby potatoes or large ones. The baby potatoes are cooked with the skin on, after being washed thoroughly. Depending on the size of the potatoes (a bit bigger than a large egg), you either cut it in half and make a slit with a sharp knife or for bigger potatoes you cut them in the middle and cut each half into 3 or 4 wedges about 3 cm thick.
If you don’t want to slave in the kitchen on a beautiful Sunday morning, this takes so little time to prepare and you can do so many other things while it is cooking in the oven.
Kotopoulo Psito sto fourno (Chicken Roast)
Preparation time: 30 minutes
Roasting time: About 1 1/2 – 2 hours depending on the oven
Serves: 6 persons
- 1 chicken (about 2 kilos), skin on
- 1 garlic clove, peeled (optional)
- 24 baby potatoes, skin on
- 1 red onion, sliced
- 1 – 2 ripe tomatoes, sliced
- 6 medium carrots, peeled and cut into slices
- 1 cup extra virgin olive oil (my mom used peanut oil or spry)
- 1/4 cup lemon juice
- 1/4 cup fresh Seville orange juice (optional)
- Salt and freshly ground black pepper
- 1 tbsp oregano
- 1 cup water
- Wash the chicken.
- Cut the garlic into 2 – 3 smaller pieces. Make slits in the breast or thighs and put the garlic inside.
- Put it into a roasting pan breast facing down.
- Add the slices of carrots, onions and tomatoes.
- Wash the baby potatoes thoroughly and then make a slit on each side , so that they can cook through.
- Season with salt and pepper and oregano, on both meat, vegetables and potatoes and mix.
- Add the olive oil, lemon and orange juice and water.
- Preheat oven to 180 degrees C /350 F and roast on one side.
- Turn once and add more water if necessary.
- Roast until golden and crispy.
Today he preparated a Greek Kotopoulo Psito sto Fourno with more garlic and oregano and only lemon juice. He added some onions and tomatoes but forgot the carrots 🙂
Any way, the lemony potatoes which suck all the lovely Greek flavours, was also very delicious and I am grateful he did the cooking!
Kopiaste and Kali Orexi,