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Greece, Europe · Kotopoulo lemonato (Greek lemon chicken with potatoes)

Lemon-Miso Butter Chicken and Potato Traybake (Greek × Japanese)

Greek lemon chicken meets Japanese miso, ginger and honey: glossy salty-sweet-tangy skin and buttery potatoes roasted together in one tray.

ServingsServes 2
Total cooking time1 h 15 min
DifficultyMedium
About servingsChicken must be cooked right through. Wash your hands, board and knife straight after handling raw chicken.

Method

  1. Preheat the oven to 200 °C. Peel the potatoes and cut them into wedges 2–3 cm thick, rinse and pat dry.

    Add in this stepPotatoes 500 g

    oven

  2. Put the miso in a large bowl and loosen it smoothly by adding the lemon juice a little at a time. Add the honey, soy sauce, finely grated garlic and ginger and the oil and mix to a smooth glaze.

    Add in this stepWhite miso 1½ tbspLemons (juice) 1½Honey 1½ tspSoy sauce 1½ tspGarlic cloves 3Fresh ginger 10 gNeutral oil 2 tbsp

  3. Spoon a third of the glaze into a small dish and set aside. Add the dried chicken and the potatoes to the rest in the bowl and toss to coat. Spread the potatoes in one layer in a 25×20 cm roasting tin, set the chicken on top skin side up and pour the water in around the edges.

    Add in this stepBone-in, skin-on chicken thighs 600 gWater 120 ml

  4. Roast in the oven for .

    oven

  5. Take the tin out, turn the potatoes and brush the reserved glaze over the chicken skin. Dot the butter in small pieces over the potatoes and return to the oven for more. Miso burns easily, so if the skin darkens too fast, cover loosely with foil. It is done when it reaches 75 °C near the bone and the juices run clear.

    Add in this stepButter 15 g

    oven

  6. Let it rest out of the oven for , then scatter over sliced spring onions and sesame seeds. Spoon the pan sauce over the potatoes and serve with rice or bread.

    Add in this stepSpring onions 2Toasted white sesame seeds 1 tsp

Cook's tip

With miso and honey this colours faster than a classic lemonato, so keep an eye on it for the last 10 minutes. Saltiness varies between misos; if you use a dark red miso, use a little less. Leftover pan sauce is great stirred through rice.

Cooking it at camp

Roast it in a lidded cast-iron Dutch oven over charcoal with coals on the lid. Miso catches on the bottom easily, so add a bit more water and check halfway. Marinate the chicken at home, carry it cold in a cooler and check for 75 °C near the bone.