Greek Chicken (Kota Riganatto)

📜 Collection: Dwayne Collection | ✍️ Attribution: Unattributed | 📂 Category: Entrees A classic Greek roasted chicken dish seasoned with fresh lemon, butter, and fragrant oregano. Optional potatoes can be roasted in the same pan to absorb the delicious, savory juices.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	1 hour	None	4 servings

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🔪 Key Equipment

• Baking pan
• Pastry brush
• Lemon juicer

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Ingredients

Measurements	Ingredients	Prep / Notes
1	Fryer chicken	cut into serving pieces
To taste	Butter	melted, for brushing
1	Lemon	fresh, for juicing
To taste	Oregano	dried
To taste	Salt
To taste	Black pepper
Optional	Potatoes	peeled and cut up

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Instructions

Preparation & Baking

1. Wash 1 fryer chicken and pat dry. Brush with butter and season with salt and black pepper to taste, then place into a baking pan.
2. Squeeze 1 fresh lemon juice over the fryer chicken. Sprinkle with oregano.
3. If desired, brush peeled and cut up potatoes with butter and arrange them in the same baking pan to roast alongside the fryer chicken so they absorb the delicious lemon and chicken flavors.
4. Bake at 325°F for 1 hour or until the chicken is cooked through, golden brown, and the juices run clear.

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💡 Make-Ahead & Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F to maintain a crisp skin.

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Original Recipe Scan