KOTA RIGANATI

Otherwise known as Greek Baked Chicken.  I did warn you that I got a new cookbook at the Greek Fest.  The name of the cookbook is From Yiayia's Kitchen, A Legacy of Greek Foods and Pastries. This is one of the dishes they serve at the festival.  I followed the recipe pretty closely, but I balked at the cup of olive oil.  I only sprinkled it over the chicken.  It turned out a moist, flavorful chicken with a lemony undertone.  It was very good and I'll use it again,  the spice blend was nice, but not over powering.  I served it with some potatoes I broiled in the pan after I removed the chicken and a Greek type salad with cucumbers, marinated artichoke hearts, green onions and lettuce with a lemon dressing I made up.

Kota Riganati

1 chicken
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 cup lemon juice
1 cup olive oil ( D!)


Cut chicken into quarters and wash and blot dry with paper towels. Mix spices together.   Place chicken in baking pan.  Pour lemon juice and oil over chicken.  Sprinkle with the spices.   Bake uncovered at 350 degrees for 1 hour to 1 hour 15 minutes or until the chicken is done.