Greek Roasted Lemon Chicken -Psiti Kota meh Lemoni
Superbly simple Greek Chicken dish that goes well with potatoes and salad.
Superbly simple Greek Chicken dish that goes well with potatoes and salad.
Servings 4 people
Ingredients
- 4 tbsp butter 60 ml
- 4 tbsp olive oil 60 ml
- 2 lbs chicken pieces 900 g
- 1 tbsp dried oregano 15 ml
- 1/4 cup lemon juice 60 ml
- 2 cups boiling water 500 ml
- 2 tbsp cornstarch 30 ml, mix with cornflour
- 1/4 cup cold water 60 ml
- Salt to taste
- ground pepper to taste
Instructions
- Combine the butter and olive oil in a small pot and heat gently until the butter is melted.
- Place half the mixture in a roasting pan.
- Season the chicken pieces with the oregano, salt, and pepper, and place in the pan.
- Combine the lemon juice with the remaining butter mixture and baste the chicken with it.
- Bake the chicken in a 375F (190C) oven, basting several times, until the skin is crispy and the chicken is cooked through, 30 to 40 minutes.
- Transfer the chicken to a platter and add the boiling water to the roasting pan, scraping the bottom to dissolve the brown bits.
- Transfer the liquid to a small pot over moderate heat and stir in the cornstarch mixture.
- Add any remaining basting liquid and bring to a boil, stirring constantly.
- Adjust the seasoning with salt and pepper and serve the gravy along with the chicken.
Nutrition
Calories: 544kcal | Carbohydrates: 10g | Protein: 60g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 192mg | Sodium: 363mg | Potassium: 81mg | Fiber: 2g | Sugar: 1g