Greek-Style Roast Chicken Kota Riganati
Kota Riganati is a beloved Greek recipe. It’s a delicious and easy chicken dish with the signature flavors of olive oil, lemon, garlic and oregano.
- Serves: 6 persons
- 4pounds bone-in chicken, whole fryer cut up or pieces
- ½cup olive oil
- 8tablespoons lemon juice, from 4 medium lemons, plus more for serving
- 1tablespoon dried oregano, or to taste
- 1tablespoon salt, or to taste
- 1teaspoon freshly ground black pepper, or to taste
- 1teaspoon garlic powder, or to taste
- 6to 8 tablespoons (3 to 4 ounces) unsalted butter
- ½cup water
Step 1Preheat the oven to 350 F.
Step 2Pat the chicken dry with paper towels, place pieces skin-side up in a large, nonreactive baking pan ( stainless steel is best).
Step 3Drizzle the chicken with the olive oil and the lemon juice.
Step 4Generously season with oregano, salt and pepper, and sprinkle moderately with garlic powder.
Step 5Place a small pat of butter (about a tablespoon) or butter substitute on each piece of chicken.
Step 6Add about 1/2 cup of water to the bottom of the pan. Bake for 20 minutes.
Step 7Flip chicken pieces over and baste generously with pan juices. Bake an additional 20 minutes.
Step 8Remove pan from oven and change oven heat setting to broil. Move oven rack to upper third of oven.
Step 9Baste chicken again and broil skin side down until chicken is lightly browned, about 5 to 7 minutes.
Step 10Remove pan from the oven. Carefully drain pan juices and reserve in a heat-proof cup or bowl. The fat will separate from the pan juices and can be discarded.
Step 11Flip chicken pieces again (skin-side up) and broil an additional 5 to 7 minutes until chicken is nicely golden brown. Be careful not to scorch.
Step 12Transfer chicken to a platter and drizzle with de-fatted pan juices. Squeeze additional lemon juice over chicken if desired.