Kotopoulo me patates


Lemon, oregano and olive oil, the triad at the heart of Greek cooking, infuses the potatoes and chicken in this heart-warming dish. This is a great fall back meal on a busy day, and it makes for an impressive meal for a dinner party too. The prep time is small but the taste is big!  the secret to this meal is the salt. A potato is only tasty if it has been married intimately with salt.


Ingredients (serves 4)

  • 8 chicken legs 
  • 1 lemon 
  • 1 pound (450 g) potatoes 
  • 10 cloves garlic 
  • 4 tablespoons olive oil 
  • fresh rosemary 
  • coarse salt & pepper 
  • glass of dry white wine



  1. Put chicken legs into a roasting dish. Cut potatoes and lemon into wedges. Add in the wedges and peeled garlic cloves. You can half some of the largest cloves.
  2. Add in olive oil, coarsely chopped rosemary, salt and pepper and toss until all the ingredients are evenly coated. Pour in a glass of dry white wine. Bake at 400 F (200 C) for 40-50 minutes until tender, fragrant and beautifully browned.



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