Chicken with lemon and oregano (Kotopoulo riganato)

5 from 6 votes

Kotopoulo riganato is a rustic Greek recipe of chicken served with plenty of lemon and oregano

Prep Time10

Cook Time45

Course: Main Course

Cuisine: Greek

Servings: servings

Calories: 459kcal

Author: Helen Bitzas

Sprinkle the salt and pepper all over the chicken pieces, followed by the oregano. Set aside for a few minutes.
1 chicken, cut into 8-10 pieces, skin on, 2 tbsp dry Greek oregano, 1 tbsp salt, ¼ teaspoon pepper
Pour olive oil into a large, deep frying pan (use enough so that the oil is ¼ of an inch deep)
1 cup olive oil
Heat the olive oil on medium heat and begin frying your chicken pieces until they are browned on all sides; this should take about 7-10 minutes total. Avoid overcrowding your pan; you will probably have to brown your chicken in two batches.
Transfer the browned chicken to a large pot or wok.
Strain the oil that you used to fry the chicken, and pour it over the chicken in the pot.
In a small bowl whisk together the lemon juice and the flour until there are no clumps and then add in the water and stir to combine. Pour this over the chicken.
½ cup freshly squeezed lemon juice, 2 teaspoons flour, ⅔ cup water
Cover your pot and bring to a boil and then reduce the heat to medium-low. Cook for 20-25 minutes or until your chicken is cooked through.
Serve your chicken with the sauce from the pot poured over it.
Enjoy!

The amount of olive oil you will need will depend on the size of your frying pan; use enough oil so that it is 1/4 of an inch deep in your pan.