Chesapeake Greek Chicken Recipes

GREEK CHICKEN AND POTATOES RECIPE

Greek Chicken and Potatoes Recipe image

This easy Greek chicken and potatoes recipe is a family favorite. The secret is in the lemon-garlic sauce, which doubles up as a marinade. Whether you choose to marinate the chicken for a couple of hours (I usually don't) or cook it right away, the flavors will surprise you in the best way possible.

Provided by Suzy

Categories Dinner

Time 1h15m

Number Of Ingredients 17

Ingredients

3 lb chicken pieces, bone in and skin on (I used 2 breasts and 3 legs)
Salt
4 gold potatoes (about 2 lb), scrubbed clean, cut into thin wedges
1 medium yellow onion, halved then sliced
1 tsp black pepper
1 lemon, sliced
1 cup chicken broth
6 to 12 pitted quality kalamata olives, optional
Fresh parsley, for garnish
1/4 cup extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)
1/4 cup lemon juice
12 fresh garlic cloves, minced
1 1/2 tbsp dried rosemary (or dried oregano)
1/2 tsp ground nutmeg
Greek Salad
Tzatziki Sauce
Pita Bread

Steps:

Preheat oven to 350 degrees F.
Pat chicken dry and season generously with salt (lift the skins and apply salt underneath as well). (see optional step in notes)
Arrange potato wedges and onions in the bottom of a baking dish or pan. Season with salt and 1 tsp black pepper. Add the chicken pieces (see optional step in notes).
Make the lemon-garlic sauce. In a small mixing bowl, whisk together 1/4 cup extra virgin olive oil with lemon juice, minced garlic, rosemary, and nutmeg. Pour evenly over the chicken and potatoes.
Arrange lemon slices on top. Pour chicken broth into the pan from one side (do not pour broth over the chicken).
Bake in heated oven uncovered for 45 minutes to 1 hour, until chicken and potatoes are tender. (Chicken's internal temperature should register at 165 degrees F). If you like, place the pan under the broiler briefly to allow the chicken skins to gain more color (watch carefully).
Remove from heat and add kalamata olives, if you like. Garnish with a little bit of fresh parsley.
Serve with Greek salad Taztaziki sauce and a side of pita bread, if you like. Enjoy!

Nutrition Facts : Calories 473 calories, Sugar 3.1 g, Sodium 654.3 mg, Fat 15.8 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 28 g, Fiber 3.5 g, Protein 54.4 g, Cholesterol 165.5 mg

GREEK CHICKEN

Greek Chicken image

I came up with this recipe last year-it was one of those-hmmm, here's what we got now let's make something. It's very good and the whole family likes it. You can sub broccoli for the spinach if you like.

Provided by Diana Adcock

Categories Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

6 boneless skinless chicken breasts
2 teaspoons olive oil
1 can diced tomatoes
1 package frozen spinach, thawed and squeezed
1 lb mushroom, quartered
1 large onion, sliced into long thin wedges
3 cloves garlic, sliced thin
1/2 cup dry red wine
salt and pepper
1 teaspoon oregano, dried
black olives, sliced
green olives, sliced
feta cheese (I buy it in containers so the measurements are never the same-let's say a 3x3x2 piece crumbled)

Steps:

Lightly salt and pepper chicken and fry in oil-slice each breast into 4 or 5 thick slices.
You want it only half way cooked.
Add tomatoes with juice-spinach and mushrooms.
Simmer for 5 minutes.
Add onions, garlic and oregano and simmer for 3 minutes.
Check to see if chicken is cooked through.
If done add wine and olives and heat through.
Add half of the feta and remove from heat-toss.
Offer remaining feta at the table.

Nutrition Facts : Calories 213, Fat 3.7, SaturatedFat 0.8, Cholesterol 68.4, Sodium 119.8, Carbohydrate 10.1, Fiber 3.2, Sugar 4.2, Protein 32.2

CHESAPEAKE GREEK CHICKEN

Chesapeake Greek Chicken image

Here is one from my "Theo" in Maryland. It is great grilled but can be done in the oven too!

Provided by presvicki

Categories Chicken Breast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

4 -6 chicken breasts (bone-in or boneless- your choice)
1/2 cup fresh lemon juice
1/2 cup olive oil
3 garlic cloves, peeled and crushed
1 tablespoon oregano, crushed (Greek Oregano preferred)
1 tablespoon Old Bay Seasoning
salt and pepper

Steps:

Mix lemon juice, oil, garlic, oregano, and Old Bay together until well blended. Place Chicken is a ziptop bag and pour marinade over it. Place in the fridge for at least 3 hours (overnight is best!). Before baking, salt and pepper the meat to taste. Grill Chicken until internal temp is 160 degrees F.
Great to serve over a Greek Salad (lettuce, tomatoes, cucumbers, green peppers, feta cheese and olives with Greek Dressing).
Kali Orexi! Good Appetite!

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