Roast Chicken (Kota Riganati)

[mos]

Roast Chicken (Kota Riganati)

4 lb bone-in chicken, whole fryer cut up or pieces
1/2 cup olive
8 tbs lemon juice
1 tbs dried oregano, or to taste
1 tbs salt, or to taste
1 tsp pepper, or to taste
1 tsp garlic powder, or to taste
6 to 8 tbs butter
1/2 cup water

Preheat the oven to 350°.

Pat the chicken dry with paper towels, place pieces skin-side up in a large, non-reactive baking pan.

Drizzle the chicken with the olive oil and the lemon juice.

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

Place a small pat of butter on each piece of chicken.

Add about 1/2 cup of water to the bottom of the pan. Bake for 20 min.

Flip chicken pieces over and baste generously with pan juices. Bake an additional 20 min.

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 to 7 min.

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 to 7 min until chicken is nicely golden brown. Be careful not to scorch.

Transfer chicken to a platter and drizzle with de-fated pan juices. Squeeze additional lemon juice over chicken if desired.  Serves 4-6

[sukamin89]

The world famous Greek chicken dish, Kota Riganati, combines pepper, and oregano with the quintessential Greek flavors of olive oil, lemon and garlic. Traditionally, Greek cooks would add the oregano, salt, pepper, and garlic powder based on sight, smell, and instinct. For those who aren’t comfortable working this way, start with a tablespoon of oregano, two tablespoons of salt, a teaspoon of pepper, and a teaspoon of garlic powder. If the dish seems too mild, add a bit more.

Most of the oregano on supermarket shelves comes from the Mediterranean region. You should make sure to use this variety, or, preferably, a Greek variety, and not Mexican oregano, which contains citrus and licorice notes. Greek oregano has an earthy, savory taste and will bring a sense of authenticity to your dish.

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