I originally posted this on June 6, 2010 in YadaYadaYada.
Hubby and I went out today to hunt for a new car to buy. We had been very busy since we got back from the States and we got some plans that didn’t push through. We haven’t eaten in Dampa and Cyma for a very long time and we planned to eat there soon. Despite the heat and exhaustion, we drove to Dampa in Ortigas Home Depot for a very late lunch (3PM yikes). Plan 1 accomplished. And for dinner, although we didn’t get to go out to eat at Cyma, I decided to feed hubby his most favorite dish from that Greek restaurant. Plan 2 accomplished!
Here’s my own version of the simple yet delish lemon chicken dish known as Kotopoulo Lemonato in Greek
1 whole spring chicken, cut into halves
juice of 1 lemon plus another cut into wedges
3-4 tbsp. Kikoman soy sauce
1 piece of ginger, sliced
1 tsp. of McCormick Italian Herbs
2 medium sized potatoes, quartered
4 cloves of garlic, crushed
2-3 tbsp. olive oil
1 tbsp. chopped parsley
salt, pepper, and sugar to taste
How to cook:
- Preheat the oven to 425F or 220C. Place the chicken halves into the roasting tin facing down. Place half of the lemon wedges under the chicken.
- In a bowl, combine the freshly squeezed lemon juice, soy sauce, ginger, and Italian herbs. Pour the mixture over the chicken and let stand.
- Drizzle the olive oil over the chicken and sprinkle salt, pepper, and a little sugar. Drop in the potatoes and garlic. Add in the chopped parsley.
- Cover the roasting dish with foil and bake for 30-35 minutes until the chicken is cooked through.
- Remove the chicken when done and arrange on a plate. Pour over the juices on top of the chicken and garnish with the other half of lemon wedges.
Voila! A simple and easy but very yummy dish. Try it at home!
*BTW, I accept orders for this dish if you want one for your party