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Kotopoulo sto Fourno

List of Ingredients




Kotopoulo sto Fourno

Roast Chicken and Potatoes



Ingredients

1 roasting chicken, 1.5-2 kg
1 small onion
1 kg potatoes
salt and black pepper
juice of 2 lemons
4 tablespoons olive oil
1 tablespoon oregano
1 tablespoon thyme
30 gr. butter
150 ml water



Recipe




Serves 4 persons!

Rinse and dry the chicken. Season the chicken with salt and black pepper all over, as well as in its cavity. Sprinkle some
herbs in its cavity and place the onion in it. Place it in the middle of a roasting tin, breast down first. Peel and quarter the
potatoes lengthways (quarter-moon shape), rinse them and arrange evenly around the chicken. Pour the lemon juice and olive
oil over the chicken and potatoes, then sprinkle with most of the herbs. Dot the butter all over and carefully pour the water into
a corner of the pan. Roast in a pre-heated oven, gas no.7/ 425 grades F/ 220 grades C, for 30 minutes. Turn the chicken over,
breast side up this time, sprinkle with some herbs, baste the potatoes, reduce the temperature to gas no.6/ 400 grades F/ 200
grades C and cook for a further hour. A little water may be added if it looks as if it is drying up, no more than 4 tablespoons.
The chicken should be golden brown by the end and the potatoes a little less so.