Greek Roasted Lemon-Oregano Chicken Pieces (Kota Riganato)

Name: Greek Roasted Lemon-Oregano Chicken Pieces (Kota Riganato)
Cuisine: Greek
Ingredients: 1 whole chicken, cut into pieces; 1 pound roasting potatoes or baby potatoes (optional); 1/4-1/2 cup butter; Juice of 2 lemons; 1 teaspoon oregano; 1/2 cup water; Salt and Pepper to taste

UNTESTED recipe from Saints Constantine and Helen Greek Orthodox Church’s Greek Festival recipe book.

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Greek Roasted Lemon-Oregano Chicken Pieces (Kota Riganato)

Ingredients

1 whole chicken, cut into pieces

1 pound roasting potatoes or baby potatoes (optional)

1/4-1/2 cup butter

Juice of 2 lemons

1 teaspoon oregano

1/2 cup water

Salt and Pepper to taste

Instructions

1

Pre-heat oven to 350-F.

2

Peel potatoes and slice in half lengthwise and then slice lengthwise again. Baby potatoes should be cut in half.

3

Place chicken in 11x15 inch open roasting pan. Place potatoes around chicken.

4

Add 1/2 cup water.

5

Dot chicken and potatoes with butter.

6

Generously sprinkle chicken and potatoes with kosher salt and pepper.

7

Add lemon juice, and oregano.

8

Roast for 25 minutes and flip over the chicken and potatoes. Add more water if needed.

9

Roast another 20-25 minutes or until golden and crispy.

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Greek Roasted Lemon-Oregano Chicken Pieces (Kota Riganato)

UNTESTED recipe from Saints Constantine and Helen Greek Orthodox Church’s Greek Festival recipe book.