Greek Chicken And Vegetable Packets Recipes

SHEET PAN GREEK CHICKEN AND VEGETABLES

Sheet Pan Greek Chicken and Vegetables image

Fresh oregano and lemon add bold flavor to chicken thighs, while a high oven temperature creates extra-crispy skin. If you don't have a heavy-duty sheet pan that can withstand the heat of the stovetop, scrape the pan drippings into a skillet and use it to make the pan sauce.

Provided by Food Network

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 bone-in, skin-on chicken thighs (about 1 3/4 pounds)
1/4 cup chopped fresh oregano, plus extra sprigs for garnish
2 lemons, zested and halved
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 1/4 pounds russet potatoes, scrubbed and cut lengthwise into 1-inch wedges
1 pound large carrots, quartered and cut into 3-inch sticks

Steps:

Position 2 oven racks on the highest and lowest settings and place a heavy-duty rimmed half-sheet pan on the bottom rack. Preheat the oven to 450 degrees F.
Place the chicken thighs in a large bowl and toss with 2 tablespoons of the oregano, the zest of 1 lemon, 2 tablespoons oil, 1/2 teaspoon salt and some black pepper. Place the chicken skin-side up in the center of the heated baking sheet and return to the oven while you prepare the vegetables.
In a second bowl, toss the potatoes and carrots with 2 tablespoons of the oil, the lemon halves, the remaining lemon zest the remaining 2 tablespoons oregano,1 teaspoon salt and some pepper. Spread the vegetables and lemons (cut-side up) around the chicken on the sheet pan and roast on the bottom oven rack for 10 minutes. Move the sheet pan to the top rack and roast until the vegetables are tender and the chicken skin is crispy and the meat registers 165 degrees F on an instant-read thermometer, about 20 minutes more. Remove the chicken and vegetables to a serving platter and keep warm. Remove the lemon halves to a cutting board to cool for a minute.
Set the sheet pan on the stovetop over medium-high heat and bring the pan juices to a boil. Squeeze in the lemon juice, reduce the heat to a simmer and whisk in the remaining 1 tablespoon oil. Scrape up the crusty bits from the bottom of the sheet pan with a wooden spoon to incorporate into the sauce and season with salt and pepper to taste. Pour the juices over the vegetables, garnish with oregano sprigs and serve.

GREEK CHICKEN AND VEGETABLES

Greek Chicken and Vegetables image

Chicken breast strips, green beans, tomatoes and seasonings are grilled in foil then topped with crumbled feta cheese for an enticing main dish.

Provided by My Food and Family

Categories Herbs

Time 24m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 lb. boneless skinless chicken breasts, cut into thin strips
2 cups cut-up trimmed fresh green beans
1 can (14.5 oz.) diced tomatoes with garlic and onion, undrained
2 tsp. dried oregano leaves
1/4 tsp. pepper
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese

Steps:

Heat grill to medium-high heat.
Combine all ingredients except cheese; spoon onto 4 large sheets heavy-duty foil. Fold to make 4 packets.
Grill 10 to 14 min. or until chicken is done. Cut slits in foil to release steam before opening packets.
Top chicken mixture with cheese.

Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 32 g

GREEK CHICKEN AND VEGETABLES IN FOIL

Greek Chicken and Vegetables in Foil image

Yummy, easy, and NO clean-up! what more can you ask for? I got this recipe from the Reynolds Wrap Kitchen.....it even impressed my difficult-to-impress parents! I've included directions to cook on the grill or in the oven. Either way, NO clean-up!

Provided by Lightly Toasted

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 1/4 lbs chicken breasts, cut into strips (4)
2 cups green beans, fresh or frozen
1 (15 ounce) can diced tomatoes with onion and garlic
2 teaspoons oregano
1 teaspoon salt
1/4 teaspoon pepper
1 (4 ounce) package crumbled feta cheese

Steps:

Combine chicken, greens beans, tomatoes, and seasonings in a large bowl.
Tear off 4 12x18 sheets of heavy duty aluminum foil.
(or use those nifty Hot-Bags!) Center one fourth of chicken mixture on each sheet.
Bring up sides of foil and double fold.
Double fold ends to form a packet, leaving room for heat circulation inside packet.
OVEN: Bake in a preheated 450 degree oven for 20-25 minutes on a cookie sheet in oven.
GRILL 10-14 minutes over medium high heat in covered grill.
Sprinkle with feta cheese before serving.

Nutrition Facts : Calories 339.8, Fat 19.6, SaturatedFat 8.3, Cholesterol 117.6, Sodium 1009.8, Carbohydrate 4.9, Fiber 1.5, Sugar 2.9, Protein 34.8

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