Lemony Chicken Ribs (Kotopoulo Paidakia)

Name: Lemony Chicken Ribs (Kotopoulo Paidakia)
Prep time: 15 min
Cook time: 105 min
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)

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.

RATING

SERVINGS

PREP TIME

15 min

COOK TIME

1 h 45 min

RECIPES

Athens Book

Chicken & Poultry

Main Courses

Print Recipe

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.

Love chicken? Check out my online class “Wing It! – Great Mediterranean Chicken!“

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.

More Recipes from Athens: Food, Stories, Love

Try other favorites from the book:

Explore more recipes on my site and discover the authentic food culture of Athens!

Watch the video of this recipe HERE.