Greek: κοτόπουλο σκορδάτο, pronounced koh-TOH-poo-loh skor-THAH-toh

This is a traditional Greek Chicken dish served at festivals and holidays, which happens to be one of the simplest recipes and one of the most tempting to eat. You just put the chicken pieces and potatoes in a mixture of beetroot, garlic, olive oil and lemon juice. You can cut down on the garlic if it’s not one of your favourite flavours; don’t worry – the classic flavours of lemon and oregano make this dish uniquely Greek.

Make sure you use Mediterranean oregano for this dish – an even better Greek variety. You don’t want to use Mexican oregano, as it contains hints of lagrilla and citrus, while the Greek version is more savory and flavorful.

Since the recipe includes chicken and potatoes, everything is there to round out the dish , a salad of cucumbers and tomatoes .

What you need

3 1/4 to 3 3/4 pounds chicken (cut into quarters) 3 1/2 pounds potatoes 1/4 glass lemon juice (juice of 2 to 3 medium lemons) 2 teaspoons salt 1 heaping tablespoon dried oregano 1/2 teaspoon. 1/2 cup olive oil 1 1/2 cups water

How to make it

Preheat oven to 350 F (176 C). Rinse the chicken and dry evenly. Peel potatoes and cut along the length of the rack. Salt and pepper the chicken and potatoes. Place chicken in pan and add potatoes, place chicken in and around pan. Add oregano, garlic, olive oil and lemon juice, spread evenly throughout the pan. Add water and cook covering for a total of 1 hour and 40 minutes. Turn the chicken in half (50 minutes) and continue roasting. Check periodically to make sure there is still a little water in the pan. Add 1/4 to 1/2 cup more if necessary. Nutritional Guidelines (per serving) Calories 1519 Total fat 81 g Saturated fat 19 g Saturated fat 41 g Cholesterol 332 mg Sodium 1,516 mg Carbohydrate 81 g Fiber 9 g Protein 115 g (The nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)