Kotopoulo Skorthato (Lemon Garlic Chicken With Potatoes)

From: bluemoon downunder

On Nov 21, 2008

Easy and superbly flavoursome - which means I'll certainly be making this again. I scaled the recipe back for two and used (skin on) chicken thighs. I still cooked more potatoes than we ate for this meal as I anticipated - correctly - that cooked with so many yummy ingredients that they would be enjoyed over the next few days in other dishes. The only changes I made were to proportionally increase the garlic (as we love garlic) and to use part Vegetable Stock and part white wine instead of water. On the recommendation of other reviewers I turned the potatoes when I turned the chicken so that they were well-flavoured with the amazingly delicious juices. My chicken and potatoes were in the oven for about an hour and 10 minutes. I followed AuntSana's superb idea for reducing the fat: a nifty trick which I'll also be using for other recipes. Thank you, Ravenseyes, for sharing this wonderful recipe!

From: Marie

On Jul 22, 2008

I hesitate to review this recipe because I really took some liberty in altering it. But I just wanted to thank you so much for the inspiration and method of cooking chicken and potatoes in the oven. I made a much smaller version using 4 chicken thighs and 2 potatoes. I made a paste of fresh minced garlic and salt and rubbed it over the thighs. I salt and peppered the cut up potatoes and drizzled and tossed them with olive oil and added them to the baking dish. I squeezed fresh lemon juice over the entire pan, then added chicken broth to the bottom of the pan and baked per recipe. Absolutely awesome! The potatoes are so soft and full of flavor. I have already made this twice in a short amount of time and will make it a regular on our menus. Thank you so much!

From: AuntSana

On Jun 17, 2008

This is a very popular dish right now, Ravenseyes. I halved the recipe, as we are only 3. Very, very tasty. I, like realbirdlady, switched the potatoes around. Not so much because they weren't getting done, but so every potato could be cooked in the sauce. Cooled the cooking sauce quickly in freezer and skimmed the fat, reheated, and drizzled over chicken and potatoes. Yum! Thnx for posting. Made for My-3-Chefs 2008.

From: realbirdlady

On Jun 8, 2008

A simple and tasty main dish easily scalable to serve 2-12. While the cooking time is a little long, it allows time to prepare side dishes, or relax. There is also little clean-up required, since everything goes straight into the roasting pan. I did have to invert the potatoes as well as turn the chicken. (The ones on the top cook more slowly than the ones on the bottom, in the liquid.) I had plenty of liquid remaining in the pan, which I used for a rice pilaf.