Chicken with Oven-Baked Potatoes

Kotopoulo Me Patates Sto Fourno

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      1 hr 30

Appears in
My Big Fat Greek Cookbook: Classic Mediterranean Soul Food Recipes

By Christos Sourligas and Evdokia Antginas

Published 2019

  • About

Owing to the tarty lemon taste and slow roast time, kotopoulo me patates sto fourno melts in your mouth. Best of all, if you have a bread or pizza oven, try baking this on low heat for a few hours. It’s worth the wait!


  • 5 medium potatoes
  • 1 lemon
  • oregano
  • salt
  • 2



  1. Preheat the oven to 395°F (200°C).
  2. Peel the potatoes and cut into wedges. Squeeze the lemon with a fork over the potatoes, then sprinkle oregano and salt. Arrange the potatoes wedges into a large stainless-steel baking dish.
  3. Chop the chicken into desired portions, and place in a mixing bowl. Sprinkle salt, pepper, and paprika, and