Lemony Chicken Ribs (Kotopoulo Paidakia)

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Before moving to Athens, I had never heard of chicken ribs—or the edible, finger-licking kind that Greeks know well. Known as kotopoulo paidakia, these tender strips of chicken, usually cut from the thigh, are a nostalgic comfort food for many Athenians. For countless children, they were the ultimate “mommy food”—simple, lemony, and nourishing, seasoned with storgi, the Greek word for a mother’s unique love and care.
This dish is a classic Athenian weeknight dinner and an easy way to bring the flavors of the Greek family table into your kitchen. Marinated in olive oil, citrus juices, mustard, petimezi (grape molasses) or honey, garlic, and oregano, then roasted with potatoes, it’s a perfect balance of tangy, sweet, and savory.
If you’re looking for a make-ahead Greek dinner that’s fresh, healthy, and crowd-pleasing, this recipe is for you. You can find it in my book Athens: Food, Stories, Love, along with many more recipes inspired by the vibrant food culture of Greece’s capital. Order your copy of Athens here.

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Lemony Chicken Ribs (Kotopoulo Paidakia)

By Diane Kochilas

Prep Time 15

Cook Time 1 45

Servings servings

Athens Book, Chicken & Poultry, Main Courses, Recipes

Prep Time 15

Cook Time 1 45

Servings servings

Athens Book, Chicken & Poultry, Main Courses, Recipes

Ingredients

2 pounds boneless skinless chicken thighs, cut into 2-inch-wide strips
6 tablespoons extra-virgin Greek olive oil
1 cup dry white wine
Juice of 1 lemon strained
⅓ cup strained fresh orange juice
2 tablespoons Dijon mustard
2 tablespoons grape molasses petimezi or Greek honey
4 garlic cloves minced
1 heaping tablespoon dried Greek oregano
Coarse sea salt and freshly ground black pepper
6 –8 Yukon Gold or other roasting potatoes quartered

Instructions

In a large bowl, whisk together 3 tablespoons olive oil, wine, lemon juice, orange juice, mustard, petimezi (or honey), garlic, and oregano. Add chicken, cover, and marinate in the fridge for 30 minutes.
Preheat oven to 350°F (175°C).
Remove chicken from fridge, let stand 10 minutes, reserve marinade. Season chicken with salt and pepper.
Toss potatoes with remaining olive oil, salt, and pepper. Nestle them between chicken in a large baking dish.
Drizzle reserved marinade over chicken and potatoes. Cover with parchment and foil, bake 1 hour until tender.
Fifteen minutes before finished, uncover to brown the chicken. Remove, rest for a few minutes, and serve warm.

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Recipe Notes

If you can’t find petimezi (Greek grape molasses), Greek thyme honey is a beautiful substitute.
This dish is even better the next day—perfect for meal prep.
Serve with a Greek salad and a crisp white wine for a simple, authentic Athenian dinner.

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Watch the video of this recipe HERE.

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Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.