Recipe for Kotopoulo Fournou – Greek Style Roasted Whole Chicken
Comments Off on Recipe for Kotopoulo Fournou – Greek Style Roasted Whole Chicken
This roasted chicken recipe uses traditional seasonings such as Greek oregano and lemon. This method for preparing chicken and other forms of poultry is popular in Greece and throughout the worldwide Greek diaspora.
Kotopoulo Fournou Recipe Ingredients:
- 1 whole chicken, 3 1/2 – 5 pounds
- Olive oil, for brushing skin
- Salt, to taste
- Pepper, to taste
- One whole lemon, zest removed and juiced
- 2 teaspoons Greek oregano
- 3 whole garlic cloves
- 1 cup of cold water
Preheat the oven to 350 degrees Fahrenheit.
Remove the giblets from the inside of the chicken, if any. Rinse the skin and inner cavity with cold water. Pat the skin dry with a paper towel.
Rub olive oil onto the skin using your fingers. Sprinkle salt and pepper on the skin.
Add the lemon juice, lemon zest, more salt and pepper (to taste), and Greek oregano to a small dish and combine using a small whisk. Rub the mixture into the inner cavity of the chicken. Place the three garlic cloves in the cavity as well as whatever remains of the lemons. Tie the legs shut with a piece of kitchen twine and place the chicken in a roasting pan with the breasts facing upwards. Add 1 cup of cold water to the pan.
Place the chicken in the center of preheated oven and cook until a meat thermometer reads 165 degrees Fahrenheit when inserted into the leg. This should take about 1.5 hours.
This post was written by GreekBoston.com