Kotopoulo Lemonato (Lemon Roast Chicken with Potatoes)

Kotopoulo lemonato is a Greek-style lemon chicken roast where the main dish and side cook together in one pan. Bone-in chicken thighs roast over chunky potatoes with olive oil, garlic, oregano, lemon juice and stock, creating sharp, savoury pan juices that soak into the potatoes as they soften. The result is deeply golden chicken skin, tender flesh and potatoes with crisped edges and a bright, herby finish. It is practical enough for a weeknight but generous enough for a relaxed dinner, best served with plenty of the lemony roasting juices spooned over each portion.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Greek home cooking
Flavor profile Lemony • Savoury • Herby
Techniques Roasting • Basting
Key equipment Roasting pan • Oven
Cooking style Hands-off cooking • Minimal cleanup • Crowd-friendly

Why this recipe works

  • Bright, balanced pan juices: Lemon juice cuts through the richness of the chicken and olive oil, giving the potatoes a sharp, savoury finish.
  • Everything roasts together: The potatoes cook in the same pan as the chicken, absorbing the garlicky oregano juices as they soften.
  • Golden chicken skin: Keeping the thighs skin-side up allows the top to colour while the meat stays juicy underneath.

Get the most out of this recipe

Ingredient notes

  • Choose waxy potatoes: Yukon Gold potatoes hold their shape well during roasting while still turning tender and creamy inside.
  • Fresh or dried oregano: Fresh oregano gives a greener, lighter flavour; dried oregano brings a stronger, more traditional roast aroma.
  • Adjust the lemon: If your lemons are especially sharp, balance the pan juices at the end with a little extra stock or olive oil.

Texture tips

  • Keep the skin uncovered: Do not cover the pan while roasting, as trapped steam will soften the chicken skin instead of letting it brown.
  • Baste the potatoes: Spoon pan juices over the potatoes if the edges look dry, so they stay coated while they finish cooking.
  • Give the pan space: Use a roasting pan large enough for the chicken and potatoes to sit in a single layer rather than steaming in a crowded dish.

Timing notes

  • Mostly hands-off cooking: The active work is mainly peeling, cutting and mixing the lemon sauce; the oven does most of the cooking.
  • Rest before serving: A short rest lets the juices settle and makes the chicken easier to serve with the potatoes.
  • Best served hot: Serve soon after roasting, while the chicken skin is still crisp and the potatoes are coated in hot pan juices.

Make-ahead tips

  • Prepare components ahead: The potatoes can be cut and the lemon-oregano sauce mixed in advance, then assembled just before roasting.
  • Reheat gently: Reheat leftovers in a 180°C (355°F) oven until piping hot, adding a splash of water if the pan juices have thickened.
  • Freezer-friendly leftovers: Cooked chicken and potatoes can be frozen, then defrosted overnight in the fridge before reheating thoroughly.

Equipment you'll need

Chef’s knife Cutting board Mixing bowl Oven Roasting pan Tongs
Ingredients
Instructions
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  1. Heat the oven to 200°C (390°F). Peel the potatoes and cut them into chunky wedges, then lightly crush the garlic cloves with the side of a knife. Halve the lemons and squeeze the juice into a bowl, keeping the squeezed halves.
  2. Strip the oregano leaves from the stems and add to the bowl with the lemon juice, olive oil and black pepper. Whisk in the chicken stock to make a sharp, glossy roasting sauce. Tip the potatoes and garlic into a roasting pan and pour over about two thirds of the sauce, turning to coat.
  3. Nestle the chicken thighs among the potatoes, skin-side up, then pour over the remaining sauce. Tuck the squeezed lemon halves into the pan. Roast for 30 minutes, then turn the potatoes and spoon some pan juices over the chicken.
  4. Continue roasting for 35 to 40 minutes, until the potatoes are tender and the chicken skin is deeply golden and the juices run clear. If the pan looks dry at any point, spoon the juices over the potatoes to keep them coated. Rest for 5 minutes, then serve the chicken with the potatoes and plenty of the lemony pan juices.

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Recipe notes

Tips

  • For the best colour, keep the chicken skin facing up and avoid covering the pan while it roasts.
  • If the potatoes are tender before the chicken is fully coloured, move the potatoes to the edges of the pan and keep roasting until the chicken is golden.
  • Food safety: make sure the chicken is cooked through before serving, especially for young children, older adults, and anyone who is pregnant or immunocompromised.

Substitutions

  • Replace fresh oregano with dried oregano for a more intense, classic roast flavour.
  • Replace chicken stock with vegetable broth for a lighter pan juice.

Storage

  • Refrigerate up to 3 days
  • Cool completely, then refrigerate in a sealed container. Reheat in a 180°C (355°F) oven until piping hot, adding a splash of water if the pan juices have thickened; freeze for up to 2 months and defrost overnight in the fridge before reheating.

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Recipe overview

  • Servings: 4 servings
  • Total time: 1h 35min (20min active)
  • Difficulty: Easy
  • Cuisine: Greek
Beginner friendly One pot Freezer friendly Kid friendly
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Equipment you'll need

Chef’s knife Cutting board Mixing bowl Oven Roasting pan Tongs
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