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.
This recipe is known as "Costa's Chicken" in our household because it is my husband's signature dish and one that we ask him to make for us again and again.
Prep Time: 15 minutes
Cook Time: 50 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.