Chicken Riganato Or, Kotopolo Riganato
(serves 4)
1 roasting chicken (3-4 lbs) Kosher salt (coarse) or regular salt & black pepper 1 lemon, quartered
4 cloves garlic, crushed, peeled, minced 2 Tablespoons dried oregano
1/2 cup butter or olive oil
2/4 cup lemon juice (or to taste) paprika, for sprinkling
Preheat oven to 3750 Clean chicken. Soak for a minimum of 15 minutes or up to overnight in a brine
of cold water to cover chicken with 2 to 4 Tablespoons salt dissolved in it. When ready to cook,
drain and rinse chicken with cold water. Note: Quartered chicken is good. Pat chicken dry and
sprinkle generously inside and out with salt and pepper. Place lemon quarters, a few garlic cloves
and a little oregano in chicken cavity or rub chicken with lemon and garlic. In an oven proof
saucepan over medium heat, warm the oil. Add chicken and seer/saute until golden brown, turning to
brown all sides. Add the remaining garlic and the remaining oregano. Add lemon juice and season to
taste with salt & Pepper. Remove from heat and set aside.
Place chicken, breast side up or with pieces spread out, on a rack in a roasting pan. Brush chicken
with some of the oil-lemon mixture and place in oven. Roast, basting often with more of the lemon-
oil mixture and the pan juices, until golden brown and tender and the juices run clear when the
chicken is pierced at the thigh joint, about 1-1/2 hours. Transfer to a warm platter, let rest for
several minutes then carve and serve.
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