Greek Recipes

Greek and Cypriot recipes

Greek Chicken – Kota Riganati

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.

Greek Chicken - Kota Riganati

Greek Chicken – Kota Riganati

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
  • water


  • 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.

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