Κοτοπούλο Σκορθάτο

Kotopoúlo Skortháto

Lemon Chicken and Potatoes  

Ingredients

  • 2 lbs (900g) of chicken thighs, bone in, skin on
  • 2 lbs (900g) of Yukon gold potatoes, peeled and wedged
  • 1 medium onion (110g), thickly sliced
  • 2 Tbs (30ml) Greek olive oil
  • 1/4 cup (60ml) fresh lemon juice
  • 1 head (40g-50g) of fresh garlic cloves, minced
  • 1 1/2 Tbs (21g) dried Greek oregano
  • 1/2 tsp (2g) ground nutmeg
  • 2 cups (475ml) chicken broth
  • 1 lemon, sliced
  • 12 pitted quality kalamata olives, pitted and halved
  • Fresh parsley, for garnish

Serves 4-6 

 

 

Serve with:

 
IMG_1058.jpg

Step 1 - Marinate the Chicken

  • Preheat oven to 350°F (175°C) degrees.
  • Pat chicken dry and season generously with salt (lift the skins and apply salt underneath as well). Leave at room temperature for 30 minutes. Pat dry again if needed.
  • Place the potato wedges and onions on large sheet pan. Season with salt and 1 tsp black pepper.
  • In a large skillet, heat 2 tbsp extra virgin olive oil over medium-high heat.
  • Add chicken skin-side down to brown (about 5 to 7 minutes), then flip over and sear briefly, another 3 minutes or so. (do this in batches, if you need to).
  • Transfer from skillet to the prepared sheet pan, nestled between the potato wedges, keeping everything in one layer.

Step 2 - Preparing the Pan

  • In a small mixing bowl, whisk together 1/2 cup (125ml) extra virgin olive oil with lemon juice.
  • Add minced garlic, oregano and nutmeg.
  • Pour over the chicken and potatoes;, mixing well to coat thoroughly.
  • Pour chicken broth carefully into sides of pan, avoiding the seasoned chicken and potatoes.
  • Add lemon slices on top.
IMG_1069.jpg
IMG_1083.jpg

Step 3 - Bake and Serve

  • Bake uncovered for 45-60 minutes.
  • 30 minutes into baking, turn potatoes over.
  • Remove from oven, adding kalamata olives and parsley.

Serve!