Lemony Chicken Ribs (Kotopoulo Paidakia)
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.
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.
Notes
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.
Tried this recipe?Let us know how it was!