TasteAtlas: 100 Best Rated Chicken Dishes in the World! – Traditional Greek plate Chicken and Potatoes, included


TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “100 Best Rated Chicken Dishes in the World” list until June 23, 2023, 7,428 ratings were recorded, of which 5,293 were recognized by the system as legitimate.

TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

On the top: Jujeh kabab / IRAN
In Iran, grilled chicken kebab is known as jujeh kabab. This simple dish is a staple of Iranian cuisine and has two popular variations, one which uses boneless chicken, while the other is prepared with meat left on the bone. Chicken is usually cut into larger chunks, marinated in various marinades and saffron, skewered, then grilled.

It is often enjoyed with grilled tomatoes, onions, lavash bread, or saffron rice served on the side.

Roasted Chicken and Potatoes, Κοτόπουλο με πατάτες στο φούρνο -Nr 41

Roasted Chicken and Potatoes, Κοτόπουλο με πατάτες στο φούρνο -Nr 41
Kotopoulo me patates sto fourno is a traditional Greek dish consisting of roasted chicken and oven-baked potatoes. The dish is usually made with a combination of chicken, potatoes, lemon, oregano, salt, pepper, paprika, olive oil, butter, and garlic.

The potatoes are cut into wedges, drizzled with lemon juice, sprinkled with salt and oregano, and arranged in a baking dish. The chicken is cut into pieces, seasoned with salt and pepper, and sprinkled with paprika before it’s placed in the baking dish with the potatoes.

Everything is drizzled with olive oil and dabbed with butter, and the dish is then baked in the oven. Garlic cloves are tossed into the baking dish near the end of cooking so they don’t burn, and water is added to the dish occasionally. Once the chicken is fully cooked and the potaotes have softened, kotopoulo me patates sto fourno is ready to be enjoyed.

The dish is especially popular as a weekend lunch or dinner.