GREEK LEMON CHICKEN AND POTATOES
I don't have the energy or courage to cater for a living but, if I did, this Greek lemon chicken and potatoes would be one of my go-to entrees, and not just for big, fat weddings. It's a proven crowd-pleaser, simple to make, and easy on the wallet.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
- Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
- Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
- Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.
- Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken.
- Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.
Nutrition Facts : Calories 1138.8 calories, Carbohydrate 34.5 g, Cholesterol 283.6 mg, Fat 74.5 g, Fiber 3 g, Protein 80.4 g, SaturatedFat 17 g, Sodium 1865.5 mg, Sugar 2 g
GREEK CHICKEN & POTATO PACKETS
Web Photo I am a "die-hard" fan of all Greek food. I found this recipe on the Reynolds Wrap website. I cooked it tonight and loved it. It's easy, fast and just delicious. No pans to wash just made my day. The flavors are wonderful - a definite "keeper".
Provided by CONNIE BOLDA
Categories Chicken
Time 55m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 450 or grill to medium high.
- 2. Combine the chicken breast, olive oil, potatoes and garlic. Mix well. Center one chicken breast half on a sheet of non-stick aluminum foil.
- 3. Arrange potatoes around chicken. Sprinkle chicken and potatoes with oregano, salt & pepper. Top with olives.
- 4. Bring up the foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeats steps with all chicken breasts to make 4 packets.
- 5. Bake 25 to 28 minutes on a cookie sheet in oven OR Grill 22 to 35 minutes in a covered grill.
- 6. Sprinkle with tomatoes and feta cheese just before serving.
POTATO CHICKEN PACKETS
Pam Hall of Elizabeth City, North Carolina seasons chicken breasts with a delightful combination of herbs before topping each with veggies. "Servings are individually wrapped in foil," explains Pam, "so I can enjoy nature's beauty in my backyard while the packets cook on the grill."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place each chicken breast on a double thickness of heavy-duty foil (about 12 in. square). Combine the oil, rosemary, thyme, basil and garlic; drizzle over chicken. Top with potatoes, squash, onion and butter. Sprinkle with salt and pepper. Fold foil over mixture and seal tightly. , Grill, covered, over medium heat for 30 minutes or until a thermometer reads 170°. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 306 calories, Fat 20g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 81mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 5g fiber), Protein 9g protein.
GREEK CHICKEN AND POTATO PACKETS FOR THE GRILL
Make and share this Greek Chicken and Potato Packets for the Grill recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare 4 large heavy-duty pieces of foil (foil must be large enough to make a packet).
- Place each breast on 1 piece of foil.
- In a small bowl combine the olive oil with minced garlic and oregano, then brush on both sides of each breast.
- Season each breast with salt and black pepper.
- Top each breast with 1 small chopped potato.
- Sprinkle 2 tablespoons or a little more of feta cheese over the potato.
- Top with 1-2 slices of lemon.
- Wrap the foil around the breasts to create a pocket.
- Cut a very small slit in the top of each packet to allow steam to escape.
- Preheat grill to medium heat.
- Place the pockets on the grill and cook for about 20-25 minutes.
- Carefully open up the packets and serve.
Nutrition Facts : Calories 395.3, Fat 15.8, SaturatedFat 4.6, Cholesterol 85.1, Sodium 296.8, Carbohydrate 28.7, Fiber 3, Sugar 2.5, Protein 33.3
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GREEK CHICKEN, PEPPER AND POTATO FOIL-PACKETS RECIPE
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- 2. In a large bowl or zip top bag, toss all of the ingredients together, with the exception of the feta and olives, and mix until fully combined (this can be prepared in advance and allowed to marinate for up to 12 hours in the refrigerator).
- 3. Cut 4 sheets of foil about 12 inches in length. Evenly divide the mixture into quarters on each foil and fold the foil packets in half rolling the top and bottom edges to seal them completely. Transfer packets to sheet tray.
- 4. Bake for 20 minutes or until chicken is cooked through to 165°F. Remove from the oven and increase the oven temperature to broil.
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