Kotopoulo Me Patates
A classic Greek braised chicken and potato dish with lemon, garlic, and oregano cooked until tender and golden. Comfort food at its finest with crispy potatoes and succulent chicken.
- Total time
- 50 min
- Servings
- 4
- Calories
- 520
- Protein
- 42g
Ingredients
- 8 pieces (about 3 lbs) chicken thighs, bone-in and skin-on
- 1.5 lbs potatoes, peeled and quartered
- ½ cup olive oil
- 6 cloves garlic cloves, minced
- ½ cup fresh lemon juice
- 1 cup chicken broth
- 2 teaspoons dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 leaves bay leaves
Instructions
- 1
Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
- 2
Peel and quarter the potatoes, then set aside in a bowl of cold water to prevent browning.
- 3
Heat olive oil in a large 12-inch skillet over medium-high heat until shimmering.
- 4
Working in batches, brown the chicken thighs skin-side down for 4-5 minutes until golden, then flip and brown the other side for 3-4 minutes. Transfer to a plate.
- 5
Pour off excess oil, leaving about 2 tablespoons in the skillet. Add minced garlic and sauté for 1 minute until fragrant.
- 6
Return chicken to the skillet, then add drained potatoes, lemon juice, chicken broth, oregano, and bay leaves.
- 7
Bring to a simmer, then reduce heat to medium-low, cover, and braise for 30-35 minutes until potatoes are tender and chicken is cooked through (internal temperature 165°F).
- 8
Uncover and increase heat to medium-high, cooking for 3-5 minutes to slightly reduce the sauce and crisp the potatoes.
- 9
Taste and adjust seasoning with salt and pepper if needed. Remove bay leaves before serving.
Tools you’ll need
- 12-inch skillet with lid
- cutting board
- chef's knife
- paper towels
- meat thermometer
- serving spoon
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