Chicken with Lemon and Basil Kotopoulo Lemonato

Transport your taste buds to the sunny flavors of the Mediterranean with "Chicken with Lemon and Basil Kotopoulo Lemonato," a traditional Greek-inspired dish that’s equal parts comforting and vibrant. This recipe features tender, golden-browned bone-in chicken thighs baked alongside red potatoes in a luscious sauce infused with fresh lemon juice, garlic, and white wine. The dynamic combination of zesty lemon, aromatic basil, and earthy oregano provides an irresistible medley of flavors. Finished with a sprinkle of fresh basil and parsley, this one-pan wonder is perfect for weeknight dinners or elegant entertaining. Serve it with a crisp green salad or warm, crusty bread to soak up every drop of the tangy, herb-infused sauce. Easy to prepare yet packed with gourmet flair, Kotopoulo Lemonato will quickly become a household favorite.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs (bone-in, skin-on)
• 3 tablespoons olive oil
• 4 cloves garlic cloves, minced
• 2 pieces lemons, juiced and zested
• 1 cup chicken stock
• 0.5 cup dry white wine
• 0.25 cup fresh basil leaves, chopped
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 pieces red potatoes, quartered
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Pat the chicken thighs dry with a paper towel and season both sides with salt, pepper, and dried oregano.

Step 3

Heat 2 tablespoons of olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the chicken thighs skin-side down and sear until golden brown, about 5 minutes. Flip the chicken and sear the other side for 3 more minutes. Remove the chicken and set aside.

Step 4

In the same skillet, reduce heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the minced garlic until fragrant, about 1 minute.

Step 5

Deglaze the pan by adding the white wine, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 2 minutes.

Step 6

Pour in the chicken stock, lemon juice, and lemon zest. Stir to combine and bring the mixture to a simmer.

Step 7

Nestle the chicken thighs back into the skillet, skin-side up, and add the quartered red potatoes around the chicken.

Step 8

Transfer the skillet to the preheated oven and roast for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.

Step 9

Remove the skillet from the oven and sprinkle the chopped fresh basil over the chicken and potatoes.

Step 10

Garnish with fresh parsley and serve hot. Pair with a crisp green salad or crusty bread to soak up the flavorful lemon-basil sauce.

Nutrition Facts

Serving size	(2111.6g)

Amount per serving	% Daily Value*
Calories	2445.4

Total Fat 139.8g	0%
Saturated Fat 32.9g	0%
Polyunsaturated Fat 4.0g
Cholesterol 507.3mg	0%
Sodium 3072.0mg	0%
Total Carbohydrate 148.5g	0%
Dietary Fiber 15.8g	0%
Total Sugars 14.7g
Protein 139.7g	0%

Vitamin D 0IU	0%
Calcium 303.3mg	0%
Iron 16.9mg	0%
Potassium 5182.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.2%

Protein: 23.2%

Carbs: 24.6%