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.