A traditional favorite that is known the world over, Greek Chicken or Kota Riganati features the quintessential Greek flavors of olive oil, lemon, garlic, and oregano.
Cook Time: 50 minutes
Prep Time: 15 minutes
Total Time: 1 hour, 5 minutes
Yield: 4 -6 servings
- 4 lbs. chicken – whole fryer cut up or pieces (bone in)
- 1/2 cup olive oil
- juice of 4 lemons (plus more for serving if desired)
- dried oregano
- garlic powder
- salt and pepper, to taste
- 6-8 tbsp. butter or butter substitute
- Preheat the oven to 350 degrees.
- After washing and patting chicken dry with paper towels, place pieces skin side up in a large, non-reactive baking pan. (Stainless steel is best).
- Drizzle the chicken with the olive oil and then squeeze the juice from all four lemons over the pieces.
- Generously season with oregano, salt, pepper and sprinkle moderately with garlic powder.
- Place a small pat of butter (about a tablespoon) or butter substitute on each piece of chicken.
- Add about 1/2 cup of water to the bottom of the pan.
- Bake for 20 minutes (timed).
- Flip chicken pieces over and baste generously with pan juices. Bake an additional 20 minutes. (timed again).
- Remove pan from oven and change oven heat setting to broil. Move oven rack to upper third of oven.
- Baste chicken again and broil skin side down until chicken is lightly browned (about 5-7 minutes).
- Remove pan from the oven. Carefully drain pan juices and reserve in a heat-proof cup or bowl. The fat will separate from the pan juices and can be discarded.
- Flip chicken pieces again (skin side up) and broil an additional 5-7 minutes until chicken is nicely golden brown. Be careful not to scorch.
- Transfer chicken to a platter and drizzle with de-fatted pan juices. Squeeze additional lemon juice over chicken if desired.