Greece: Kotopoulo Lemonato

CLICK HERE FOR THE RECIPE I USED

i had difficulty finding a recipe from Greece. Well, it wasn't difficult to find recipes from Greece, it was difficult to narrow it down to one thing because everything looked good. I bookmarked several recipes to make at a later date!

This was good but I had some problems with it.

I had difficulty getting the skin on the chicken to turn golden and crisp up. I ended up cooking it at 400 degrees for an additional 20 minutes to achieve the golden crispiness. (I used thighs and they could handle the additional cooking time.) I don't believe this this is the recipe's fault, I think that it's related to an oven that heats a little inconsistently and I think I added too much liquid to the pan.

Also the potatoes were underdone, which is my fault, I'd hoped that if I cut the pieces a bit smaller they'd cook through along with the chicken. I was wrong. If I were to make this again, I would parboil them before adding them to the pan to roast with the chicken.

The flavors were good but I felt the the vinegar was unnecessary because the lemons provided plenty of freshness and acidity on their own. I lucked into some phenomenally good and juicy lemons when shopping for this recipe and they were the superstars of the dish.

The issues I had with the recipe (except for the vinegar) were my fault and it still tasted good so I will happily eat the leftovers. I will toss the potatoes in the air fryer to cook them a bit more though! I would eat this again, I do feel like it needs a do-over someday in the future.