Greek Lemon Turkey (Kotopoulo Lemonato Style)

Ingredients

• 500 g turkey breast (cut into large pieces)

• 1 kg potatoes (peeled and cut into large wedges)

• 1 whole head garlic (adjust to taste)

• Freshly squeezed juice of 2 lemons

• ½ tsp vinegar

• 1 tea glass (approx. ½ cup) extra virgin olive oil

• 1 tsp black pepper

• 1 tsp dried oregano

• 2 tea glasses (approx. 1 cup) water

• 100 g feta cheese or white cheese (cut into small cubes, optional)

Chef's Tip

🍋 Do not rush the marination step; letting the turkey soak in the acidic marinade tenderizes the lean meat. When roasting uncovered, spoon the pan juices over the potatoes and turkey to keep them succulent with crisp, caramelized edges.

Instructions

1. Assemble the Tray: Peel and slice the potatoes into large wedges and arrange them in a baking dish. Nest the turkey breast pieces evenly among the potatoes.

2. Shake the Marinade: In a glass jar, combine the fresh lemon juice, vinegar, extra virgin olive oil, minced garlic, black pepper, dried oregano, and water. Seal tightly and shake vigorously until well emulsified.

3. Marinate: Pour the marinade evenly over the turkey and potatoes, tossing well to coat every piece. Cover tightly and refrigerate for at least 4 hours, or preferably overnight.

4. Bake Covered: Preheat your oven to 200°C (390°F). Bake covered for about 30 minutes so the potatoes and turkey steam in the lemon broth.

5. Roast & Brown: Remove the cover. Spoon the flavorful juices from the bottom of the pan over the turkey and potatoes. Return to the oven uncovered until nicely roasted, golden, and slightly charred at the edges.

6. Serve: Garnish with cubes of fresh feta or white cheese if desired, and serve piping hot directly from the pan.