KotopoulomeDendrolivanoRosemaryChickenGreekChicken-KotaRiganati

7/21/2019 KotopoulomeDendrolivanoRosemaryChickenGreekChicken-KotaRiganati

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Greek Chicken - Kota Riganati

A traditional favorite that is known the world over, Greek Chicken or Kota Riganati features

the quintessential Greek flavors of olive oil, lemon, garlic, and oregano.

This recipe is known as "Costa's Chicken" in our household because it is my husband's

signature dish and one that we ask him to make for us again and again.

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Yield: 4 -6 servings

Ingredients:

● 4 lbs. chicken – whole fryer cut up or pieces (bone in)

● 1/2 cup olive oil

● juice of 4 lemons (plus more for serving if desired)

● dried oregano

● garlic powder

● salt and pepper, to taste

● 6-8 tbsp. butter or butter substitute

● water



Preparation:

Preheat the oven to 350 degrees.

After washing and patting chicken dry with paper towels, place pieces skin side up in a large,

non-reactive baking pan. (Stainless steel is best).

Drizzle the chicken with the olive oil and then squeeze the juice from all four lemons over the

pieces.

Generously season with oregano, salt, pepper and sprinkle moderately with garlic powder.

Place a small pat of butter (about a tablespoon) or butter substitute on each piece of chicken.

Add about 1/2 cup of water to the bottom of the pan.

Bake for 20 minutes (timed).

Flip chicken pieces over and baste generously with pan juices. Bake an

additional 20 minutes. (timed again).

Remove pan from oven and change oven heat setting to broil. Move

oven rack to upper third of oven.

Baste chicken again and broil skin side down until chicken is lightly

browned (about 5-7 minutes).

Remove pan from the oven. Carefully drain pan juices and reserve in a

heat-proof cup or bowl. The fat will separate from the pan juices and

can be discarded.

Flip chicken pieces again (skin side up) and broil an additional 5-7

minutes until chicken is nicely golden brown. Be careful not to scorch.

Transfer chicken to a platter and drizzle with de-fatted pan juices.



Squeeze additional lemon juice over chicken if desired.

Greek Chicken

Rated:

Submitted By: Karen

Photo By: Blender Woman

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Ready In: 8 Hours 45 Minutes

Servings: 8

"The Greeks know how to make heavenly chicken. The fresh lemon juice in the marinade makes the chicken

moist, and the fresh herbs - rosemary, thyme, and oregano - make it flavorful. The garlic adds a bit of bite."

INGREDIENTS:

1/2 cup olive oil

3 cloves garlic, chopped

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh oregano

2 lemons, juiced

1 (4 pound) chicken, cut into pieces

DIRECTIONS:

1. In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken

pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.

2. Preheat grill for high heat.

3. Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to

15 minutes per side, until juices run clear. Smaller pieces will not take as long.



GREEK CHICKEN WITH ROSEMARY, LEMON, AND GARLIC.

INGREDIENTS

Greek Chicken:

2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks

6 cloves garlic, crushed

3 tablespoons fresh rosemary leaves stripped from stems

3 tablespoons extra-virgin olive oil, eyeball it

1 lemon, zested and juiced

1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper

1/2 cup dry white wine or chicken broth

Potatoes:

6 med. potatoes

1 tsp. salt

1/4 tsp. pepper (or to taste)

1 tsp. garlic salt



2 tsp. oregano

1/2 c. lemon juice

DIRECTIONS

Preheat oven to 450 degrees F.

Greek Chicken:

Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest

and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then

add potatoes all around the pieces, then place in oven. Roast 20 minutes. Add wine and lemon juice

to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer

then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over

the chicken pieces.

Potatoes:

Pare and quarter potatoes. Place in bowl and toss with ingredients through 1/2 cup lemon juice. Let

marinate 30 minutes, mixing often so potatoes do not brown.

GRILLED GREEK CHICKEN RECIPEThis method of grilling a whole chicken is so foolproof that I don’t know why I don’t do it more

often. It is simple to take out the backbone with kitchen shears and then flatten the bird. You end

up with an evenly cooked, gorgeously browned chicken, here infused with the bright flavors of

lemon and fresh herbs.–Fred Thompson

LC Learn to Spatchcock! NoteThe foolproofness–not to mention the brilliance–of this recipe lies not just in its perky marinade,

but in the aforementioned technique of taking the backbone out, which enables you to flattening

the bird and which, in turn, ensures the bird cooks evenly on the grill. This is known as

“butterflying” the bird, presumably because the spread-out hen resembles a butterfly (well, sort of,

a little, um, maybe after a few beers…). If you’re in Great Britain or the Land Down Under, you’ll

also hear this technique referred to as “spatchcocking” (we won’t delve into the etymology of this

term, although we will divulge that we do like to say it!). Whatever you call this nifty trick, after

you try it once, you’re going to want to do it again. And again. And again. A word to the wise (and



the spatchcock-obsessed): a pair of sturdy kitchen shears will make much quicker work of the task

than even your trustiest chef’s knife, though the latter comes in handy after you pull the chicken

from the grill and need to divvy up the chicken parts.

● Quick Glance

● 15 M

● 55 M

● Serves 4 to 6

INGREDIENTS● 1 whole chicken (3 to 4 pounds), neck and giblets removed

● Kosher salt and freshly ground pepper

● Greek Marinade

● Oil for the grill rack

DIRECTIONS● 1. To make the grilled Greek chicken, place the bird, breast side down, on a cutting board.

Using kitchen shears or a large knife, cut along one side of the backbone from tail to neck.

Pull open the bird, then cut along the other side of the backbone and discard the

backbone or save it for stock. Turn the chicken breast side up and open it as flat as

possible, as you would a book. Press down firmly on the breast to break the

breastbone—you will hear and feel popping—and flatten the chicken

● 2. Season the chicken generously on both sides with salt and pepper. Place the chicken in

a large resealable plastic bag so that it lies flat or place it in a baking dish or other large

container. Add the marinade and seal the bag, squishing the marinade around the

chicken, or turn the chicken to coat. Refrigerate for at least 24 hours and up to 48 hours.(The longer the better.) Be sure to turn the bag or chicken several times while the chicken

is marinating.

● 3. At least 30 minutes before you’re ready to grill, remove the chicken from the

refrigerator. Drain and discard the marinade. Pat the chicken dry.

● 4. Prepare a charcoal or gas grill for indirect grilling over medium heat. If using charcoal,

bank the lit coals on one side of the grill bed, and place a drip pan in the area without

coals. If using gas, preheat the burners, then turn off 1 or more of the burners to create a

cooler zone. The temperature inside the grill should be 350º to 375ºF (180º to 190ºC). Brush

and oil the grill grate.

● 5. Place the chicken, skin side down, over the direct-heat area of the grill. Cook for 12 to

15 minutes. Turn and continue cooking until an instant-read thermometer inserted into thethickest part of a thigh, away from the bone, registers 170ºF (77ºC) or the juices run clear

when a thigh joint is pierced with a knife tip, 15 to 25 minutes more, depending on the

size. If the chicken begins to burn, move it to the indirect-heat area of the grill for a little

more time.

● 6. Transfer the grilled Greek chicken to a cutting board, tent it loosely with aluminum foil,

and let rest for 10 minutes. Cut into serving pieces and serve at once.

http://www.google.com/url?q=http%3A%2F%2Fleitesculinaria.com%2F75949%2Frecipes-greek-marinade.html&sa=D&sntz=1&usg=AFQjCNFC_uX0IUadrd4aiyavSIUaIwQ1Ug



GREEK MARINADE RECIPEThough this recipe is intended for grilled Greek chicken, it works just dandy on pork and

robust white fish, whether destined for the grill or the oven. – Fred Thompson

LC Quick Snip Note

Just checking, you do realize you can use kitchen shears or ordinary scissors to quickly and finely

chop a heap of herbs, especially if you’re not that adept with a knife, don’t you?

● Quick Glance

● 10 M

● Makes about 1 1/4 cups

INGREDIENTS

● 1/2 cup fresh lemon juice (from 3 to 4 lemons)

● 4 cloves garlic, crushed or finely chopped

● 2 tablespoons chopped fresh flat-leaf parsley

● 1 tablespoon each chopped fresh oregano, rosemary, thyme, and basil

● 1/2 cup olive oil

DIRECTIONS● 1. Stir together the lemon juice, garlic, parsley, oregano, rosemary, thyme, and basil in a

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bowl. Whisk in the oil. Use right away. (Actually, you can cover and refrigerate the

marinade for up to 1 day before using.) To marinate whole pieces of chicken or pork

chops, marinate for at least 24 and up to 48 hours. To marinate smaller pieces of chicken

or pork, as for skewers, marinate 6 to 12 hours. To marinate fish fillets or steaks, marinate

1 to 3 hours.

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KotopoulomeDendrolivanoRosemaryChickenGreekChicken-KotaRiganati