Kota Riganati Greek Oregano Baked Chicken
Infused with the vibrant flavors of the Mediterranean, Kota Riganati, or Greek Oregano Baked Chicken, is a simple yet unforgettable dish that brings the essence of Greece to your table. Featuring tender, bone-in chicken pieces roasted to perfection alongside golden potato wedges, this one-pan wonder is elevated by a zesty marinade of Greek oregano, garlic, fresh lemon juice, and extra virgin olive oil. The addition of chicken stock keeps the meat juicy while enhancing the savory depth of the dish. A hint of optional paprika adds a pop of color and smoky undertones. Perfect for a comforting family dinner or a stress-free hosting option, this recipe requires just 15 minutes of prep and bakes to crispy-skinned perfection in under an hour. Garnish with the flavorful pan juices and serve hot for a wholesome, aromatic meal that pairs beautifully with a crisp Greek salad or warm crusty bread.
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Ingredients
- 4 pieces Bone-in, skin-on chicken pieces (e.g., thighs, drumsticks, or breasts)
- 2 tablespoons Dried Greek oregano
- 4 cloves Garlic cloves, minced
- 3 tablespoons Fresh lemon juice
- 4 tablespoons Extra virgin olive oil
- 4 large Potatoes, peeled and cut into wedges
- 1 cup Chicken stock
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Paprika (optional, for color)
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
In a small bowl, whisk together the dried oregano, minced garlic, lemon juice, olive oil, salt, and black pepper to form a marinade.
Step 3
Place the chicken pieces in a large baking dish, skin side up. Rub the marinade all over the chicken, making sure to coat it evenly.
Step 4
Arrange the potato wedges around the chicken in the baking dish.
Step 5
Pour the chicken stock into the dish, avoiding pouring it directly over the chicken to keep the skin crisp.
Step 6
Sprinkle the paprika over the chicken and potatoes if desired for an extra layer of flavor and color.
Step 7
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Step 8
After 40 minutes, remove the foil and bake for an additional 20 minutes, or until the chicken skin is golden brown and crispy, and the internal temperature of the chicken reaches 165°F (74°C).
Step 9
Optional: Broil on high for 2-3 minutes to achieve extra crispy skin.
Step 10
Remove the dish from the oven and let it rest for 5 minutes before serving.
Step 11
Serve hot with the roasted potatoes on the side, and drizzle with any pan juices for added flavor.
Nutrition Facts
| Serving size | (2284.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2784.7 |
| Total Fat 153.9g | 0% |
| Saturated Fat 35.1g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 501.3mg | 0% |
| Sodium 2989.7mg | 0% |
| Total Carbohydrate 220.3g | 0% |
| Dietary Fiber 18.7g | 0% |
| Total Sugars 10.3g | |
| Protein 138.6g | 0% |
| Vitamin D 30IU | 0% |
| Calcium 330.7mg | 0% |
| Iron 15.3mg | 0% |
| Potassium 6288.5mg | 0% |
Source of Calories