Recipe: Lemon Garlic Chicken (Greece - Kotopoulo Skorthato)
Description: A recipe I am posting for ZWT6.  This is one of the easiest recipes to make, and one of the most tempting to eat. Adjust the garlic down if it's not a favorite, and the classic tastes of lemon and oregano will still make this dish uniquely Greek.  I put a little change on this recipe, by decreasing the amount of olive oil by half and adding the 1/4 cup of butter for more flavor.  Update: 7/23/2011, I have now made this for DH and myself, so only made 1/2 of the recipe.  We loved this recipe, so simple and a no fuss meal.  I used small red skinned potatoes that I just cut in half, they didn't need the full cooking time, so added them in about an hour before it was done.
Ingredients: [{"text": "3 1/4-3 3/4 lbs chicken quarters"}, {"text": "3 1/2 lbs potatoes"}, {"text": "juice from 2-3 medium lemon"}, {"text": "2 teaspoons salt"}, {"text": "1 tablespoon oregano"}, {"text": "1/2 teaspoon pepper"}, {"text": "8 garlic cloves, finely chopped"}, {"text": "1/4 cup olive oil"}, {"text": "1/4 cup butter, melted"}, {"text": "1 1/2 cups water"}]
Instructions: Preheat oven to 355&deg;F (180&deg;C).
Rinse the chicken and pat dry. Peel the potatoes and cut into quarters, lengthwise. Salt and pepper the chicken and potatoes. Transfer chicken to a roasting pan, and add potatoes, on and around the chicken. Add oregano, garlic, olive oil, and lemon juice, distributing evenly across the pan. Add water and roast uncovered at 355&deg;F (180&deg;C) for a total of 1 hour and 40 minutes. Half way through (50 minutes), turn the chicken.
Note:  Check periodically to make sure there is still a little water in the pan. If needed, add 1/4 to 1/2 cup more.
