Lemon Garlic Chicken (Greece - Kotopoulo Skorthato)

A recipe I am posting for ZWT6. This is one of the easiest recipes to make, and one of the most tempting to eat. Adjust the garlic down if it's not a favorite, and the classic tastes of lemon and oregano will still make this dish uniquely Greek. I put a little change on this recipe, by decreasing the amount of olive oil by half and adding the 1/4 cup of butter for more flavor. Update: 7/23/2011, I have now made this for DH and myself, so only made 1/2 of the recipe. We loved this recipe, so simple and a no fuss meal. I used small red skinned potatoes that I just cut in half, they didn't need the full cooking time, so added them in about an hour before it was done.

• Ready In: 1 hr 50 mins
• Serves: 4

Ingredients

• 3 1⁄4-3 3⁄4 lbs  chicken quarters
• 3 1⁄2 lbs potatoes
•  juice from 2-3 medium lemon
• 2  teaspoons salt
• 1  tablespoon oregano
• 1⁄2 teaspoon pepper
• 8  garlic cloves, finely chopped
• 1⁄4 cup olive oil
• 1⁄4 cup butter, melted
• 1 1⁄2 cups water

Directions

1. Preheat oven to 355°F (180°C).
2. Rinse the chicken and pat dry. Peel the potatoes and cut into quarters, lengthwise. Salt and pepper the chicken and potatoes. Transfer chicken to a roasting pan, and add potatoes, on and around the chicken. Add oregano, garlic, olive oil, and lemon juice, distributing evenly across the pan. Add water and roast uncovered at 355°F (180°C) for a total of 1 hour and 40 minutes. Half way through (50 minutes), turn the chicken.
3. Note: Check periodically to make sure there is still a little water in the pan. If needed, add 1/4 to 1/2 cup more.