In Greek: κοτόπουλο σκορδάτο, pronounced koh-TOH-poo-loh skor-THAH-toh
This is one of the easiest recipes to make, and one of the most tempting to eat. Adjust the garlic down if it’s not a favorite, and the classic tastes of lemon and oregano will still make this dish uniquely Greek.
Cook Time: 1 hour, 40 minutes
Total Time: 1 hour, 40 minutes
- 3 1/4 – 3 3/4 pound chicken, cut into quarters
- 3 1/2 pounds of potatoes
- juice from 2-3 medium lemons
- 2 teaspoons of salt
- 1 heaping tablespoon of oregano
- 1/2 teaspoon of pepper
- 8 cloves of garlic, finely chopped
- 1/2 cup of olive oil
- 1 1/2 cups of water
Preheat oven to 355°F (180°C).
Rinse the chicken and pat dry. Peel the potatoes and cut into quarters, lengthwise. Salt and pepper the chicken and potatoes. Transfer chicken to a roasting pan, and add potatoes, on and around the chicken. Add oregano, garlic, olive oil, and lemon juice, distributing evenly across the pan. Add water and roast uncovered at 355°F (180°C) for a total of 1 hour and 40 minutes. Half way through (50 minutes), turn the chicken.
Yield: serves 4
Note: Check periodically to make sure there is still a little water in the pan. If needed, add 1/4 to 1/2 cup more.