Lemon Oregano Roast Chicken (Kotopoulo Riganato)
A classic Greek Sunday roast: chicken pieces bathed in lemon juice, olive oil, garlic, and dried oregano then oven-roasted until golden and tender. Simple pantry ingredients yield extraordinary results.
Ingredients
- 4 lbs bone-in, skin-on chicken pieces (thighs and drumsticks), patted dry
- 1/3 cup extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1 tsp lemon zest
- 6 cloves garlic cloves, minced
- 2 tsp dried Greek oregano
- 2 tsp kosher salt
- 1 tsp black pepper, freshly ground
- 1/2 cup low-sodium chicken broth
- 2 lbs Yukon Gold potatoes, cut into wedges
- 1/4 cup fresh flat-leaf parsley, chopped
Instructions
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1
Preheat oven to 400°F (200°C).
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2
In a large bowl, whisk together 1/3 cup extra-virgin olive oil, 1/3 cup fresh lemon juice, 1 tsp lemon zest, 6 cloves minced garlic cloves, 2 tsp dried Greek oregano, 2 tsp kosher salt, and 1 tsp freshly ground black pepper to make the marinade.
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3
Add 4 lbs patted dry bone-in, skin-on chicken pieces (thighs and drumsticks) and 2 lbs cut into wedges Yukon Gold potatoes to the bowl. Toss well to coat everything with the marinade.
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4
Arrange the Yukon Gold potatoes in a single layer in a large roasting pan. Place the bone-in, skin-on chicken pieces (thighs and drumsticks) skin-side up on top. Pour any remaining marinade over the top, then pour 1/2 cup low-sodium chicken broth into the bottom of the pan.
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5
Roast for 60 to 75 minutes, basting with pan juices every 20 minutes, until the chicken skin is golden brown and crispy and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
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6
Let rest for 5 minutes. Garnish with 1/4 cup chopped fresh flat-leaf parsley and serve with pan juices spooned over the top.