Chicken is amongst my favorite dishes, in almost any cuisine around the world. This Kotopoulo Greek Roasted Chicken is juicy, aromatic, and the lemon flavor and Greek aromas make this a lovely dish to try. It looks fancy and complex, but it’s pretty simple. We adapted this recipe from one we were shown during our Greek cooking class at Ethos restaurant in New York City. This main course complements a Horiatiki classic Greek salad as appetizer. Or desert if you want to really shake things up. The original recipe was designed to feed everyone in the class, so it’s been adapted mainly towards feeding a small family, consisting of, oh I dunno, a handsome Papa, a beautiful Mama, and two little humans who like to eat everything.
- a small chicken (2-3lbs)
- 3/4 cup olive oil
- Fresh lemon juice
- Red pepper
- 1-2 tablespoons dry oregano
- Cous Cous made with standard directions
- Parmesan cheese, diced
- ½ teaspoon salt
- Warm Chicken broth
- 1 pound of finger potatoes (small and slender. Or use what you like)
- Dhania-jeera powder
- Sliced onions
- Olive Oil
- Preheat the oven at 375 Fahrenheit (190 Celsius)
- Place chicken and finger potatoes in a baking dish
- Stuff chicken with cous cous made using standard directions. Add red pepper, scallions, salt, oregano, diced parmesan cheese. Drizzle with olive oil.
- Season chicken and potatoes: pepper, oregano, salt. Brush with olive oil and drizzle lemon juice over it. Add warm chicken broth. Mix well so that potatoes and chicken are coated.
- Place the chicken on top. Add 2 garlic cloves, whole, sliced onions.
- Roast for 1 hour at 375 Fahrenheit (190 Celsius). Flip the bird (drumroll, please). Roast for another half hour.