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Kotopoulo Fournou: Roasted Lemon Garlic Chicken with Potatoes

User Rating 4 Star Rating (4 Reviews)


Greek Roasted Lemon Garlic Chicken with Potatoes

Roasted Lemon Garlic Chicken with Potatoes

Photo © N. Gaifyllia, licensed to About.com, Inc.

In Greek: κοτόπουλο φούρνου, pronounced koh-TOH-poo-loh FOOR-noo

Easy to make and delicious, the combination of oregano, garlic, and lemon juice marks this as a Greek classic.

Cook Time: 1 hour, 40 minutes

Total Time: 1 hour, 40 minutes


  • 1 chicken, approx. 3 1/2 pounds, cut in half
  • 3 1/4 pounds of potatoes, peeled, quartered
  • juice of 2 medium lemons
  • sea salt
  • freshly ground black pepper
  • Greek oregano (rigani)
  • 8 cloves of garlic
  • 1/2 cup of olive oil
  • 1 1/4 cups of water


Preheat oven to 355°F (180°C).

Season the chicken halves and potatoes with salt and pepper to taste. Place potatoes around chicken in a roasting or baking dish. Pour the olive oil and lemon juice over the food to coat thoroughly, and sprinkle with oregano and garlic cloves. Pour water into one corner of the pan (not on top of food). Roast uncovered at 355°F (180°C) for 50 minutes, then turn the chicken and cook 50 minutes more.

Yield: serves 3-4

    Note: Check periodically during cooking to make sure there's a little water in the pan. If it cooks down completely, add 1/4 to 1/2 cup more.

User Reviews

 4 out of 5
Doesn't get any easier!, Member New_Orleans_Lady

Tried this recipe for dinner last night. Between the no fuss preparation & one time flip in the oven, this dish is not only easy to make, but is melt in your mouth good! I didn't have the greek oregano, but instead used the regular stuff and also added some greek seasoning. The stuff rocked! Definitely using this one again.

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