Pané is the French word for breaded so Kotopoulo pané is succulent chicken pieces coated with breadcrumbs baked with potatoes.

You can use chicken with bone on but the best way to make this recipe is with chicken breast fillets without the skin.


Preparation time: 30 minutes
Cooking time: 1 hour and thirty minutes
Serves: 6


  • 1 whole chicken around 1 ½ kilos or 1 kilo chicken thighs and breast
  • 1 tsp carino (chicken seasoning)
  • ½ tsp tarragon
  • ½ tsp garlic powder
  • Salt and freshly ground black pepper
  • 1 cup dried bread crumbs
  • Salt and freshly ground black pepper
  • 1 egg lightly beaten mixed with ½ cup milk

Baked Potatoes:

  • 5 medium potatoes, cut in wedges
  • Salt and freshly ground black pepper
  • Oregano
  • 1 sprig fresh rosemary, only the leaves, finely cut
  • 1 cup olive oil
  • 1 cup water
  • ½ cup lemon juice
  • 1 cup water


Wash and cut the potatoes into wedges. Place in a baking tin and season with salt, pepper, oregano and rosemary and mix well.

Add olive oil, lemon juice and water, making sure not to wash off the spices.

Preheat oven to 180o C / 350o F and bake the potatoes on one side until golder.

Meantime, add chicken seasoning, tarragon, salt, pepper and garlic powder in a spice grinder and mix to powder.

Clean, wash and cut the chicken and remove skin. Rub with the spice mixture.

Beat the egg and combine with the milk. Dip each piece of chicken in the egg and then coat with breadcrumbs.  Refrigerate until potatoes are baked on one side.

Turn potatoes over and place the chicken on top of the potatoes and bake for about 30 more minutes.


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4 Comments on Kotopoulo Pané (Breaded Chicken with Roasted Potatoes)

  1. […] served this dish with  Healthy, lemony potatoes wrapped in parchment paper (Patates sti Ladokolla). When the potatoes were done, I left them wrapped in the parchment paper and cooked  the fish for […]

  2. sheila says:

    Love all of the recipes especially the no knead bread I have added your web page to my favourites
    thanks Sheila

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