GREEK LEMON-GARLIC CHICKEN THIGHS AND POTATOES
This simple Greek chicken and potato bake is a great family dinner. Chicken thighs are marinated in a garlic-lemon marinade and then baked in the oven.
Provided by Virginia Vohasek
Categories World Cuisine Recipes European Greek
Time 3h15m
Yield 4
Number Of Ingredients 8
Steps:
- Combine lemon juice, chicken broth, olive oil, garlic, and oregano in a large resealable plastic bag. Add chicken, seal bag, and shake so chicken is well coated with marinade. Marinate in the refrigerator at least 2 hours or overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x11-inch baking dish with cooking spray.
- Pour chicken and marinade into the prepared baking pan. Arrange potatoes around the chicken.
- Bake in the preheated oven until potatoes are tender and chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 434.3 calories, Carbohydrate 24.9 g, Cholesterol 95.8 mg, Fat 24 g, Fiber 3.6 g, Protein 30.1 g, SaturatedFat 5.7 g, Sodium 137.8 mg, Sugar 1.7 g
GREEK ROASTED CHICKEN THIGHS
The simple flavors of lemon and oregano turn ordinary chicken thighs into a perfect weeknight dinner.
Provided by Katie Workman
Categories Main Course
Time 1h
Number Of Ingredients 8
Steps:
- In a large bowl, container or sturdy zipper top bag, combine the olive oil, garlic, lemon juice, vinegar, oregano, salt and pepper. Stir to combine thoroughly, add the chicken, turn to coat well, the cover or seal and refrigerate for 12 to 24 hours (or even up to 2 days!).
- Preheat the oven to 425°F. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Remove the chicken from the marinade and place on the baking sheet skin side up. Roast for about 40 minutes until cooked though, depending on the size of the thighs. Serve the roasted chicken hot, warm or cold.
Nutrition Facts : Calories 505.7 kcal, Carbohydrate 1.39 g, Protein 31.43 g, Fat 41.06 g, SaturatedFat 9.89 g, Cholesterol 188.92 mg, Sodium 924.29 mg, Fiber 0.33 g, Sugar 0.1 g, ServingSize 1 serving
OVEN BAKED GREEK CHICKEN THIGHS
Oven Baked Greek Chicken Thighs Recipe is a super fast and easy weeknight dinner idea. A quick and flavorful marinade with Greek yogurt, lemon, garlic and spices helps make this chicken super tender and full of flavor!
Provided by Meghan McMorrow | Fox and Briar
Categories Dinner
Time 45m
Number Of Ingredients 9
Steps:
- Whisk together ingredients for marinade. Toss chicken in marinade to fully coat. Allow to sit for at least 15 minutes, or keep in the refrigerator for longer, up to overnight.
- When ready to cook, preheat oven to 425°F.
- Line a baking sheet with foil for easy cleanup. Arrange chicken on baking sheet in a single layer.
- Bake for 20-25 minutes, or until cooked through.
Nutrition Facts : ServingSize 1 Serving, Calories 353 kcal, Carbohydrate 5 g, Protein 36 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 163 mg, Sodium 743 mg, Fiber 1 g, Sugar 1 g
GREEK STYLE CHICKEN THIGHS
Make and share this Greek Style Chicken Thighs recipe from Food.com.
Provided by BakinBaby
Categories Chicken Thigh & Leg
Time 23m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine onions and garlic in oil, saute a few minutes; remove from heat.
- Season thighs with salt, pepper,garlic poweder and oregano; cook in a medium hot skillet about 2-3 minutes until they are golden brown, turn over, add onion & garlic mixture,lemon juice and zest and 1 T. parsley, cook another 3 minutes.
- Place chicken in a baking dish, top with olives and tomatoes.
- Roast 15-20 minutes until chicken juices run clear.
- Remove from oven; top with parsley and feta cheese, serve.
GREEK CHICKEN THIGHS
From the American Heart Association's "Meals in Minutes" cookbook. Very filling, yummy, and low-cal to boot. One of my favorites.
Provided by MathMom.calif
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Rinse chicken and pat dry.
- Heat a large, deep skillet or Dutch oven over medium heat. Remove from heat, spray with vegetable spray, then return to heat and cook chicken for 3 minutes on each side.
- Add broth, water, oregano, lemon zest, lemon juice and pepper to the skillet. Bring to a simmer over medium-high heat, about 2 minutes. Reduce heat to medium-low and cook, uncovered, for 15 minutes or until chicken is no longer pink in the center. Remove chicken from the pan.
- Stir the remaining ingredients into the skillet and place chicken on top. Cover and cook over medium-low heat for 10 minutes or until bulgur is tender and broth is absorbed.
Nutrition Facts : Calories 134.1, Fat 4.7, SaturatedFat 1.6, Cholesterol 61.5, Sodium 177.6, Carbohydrate 7, Fiber 1.7, Sugar 0.3, Protein 16.1
GREEK BAKED CHICKEN THIGHS
Baked chicken thighs with an array of tomatoes and squashed potatoes. Found this recipe online, made it for dinner and spruced it up a little. The tomatoes are blanched and peeled, but that step can be skipped if you're in a hurry.
Provided by Chef Jean
Categories Chicken Thigh & Leg
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- After you bone your chicken thighs and cut them into smaller pieces (I halved them), season them with salt and pepper and brown them in olive oil. Reserve in the roasting pan.
- Boil your potatoes in salted water until cooked and then slightly squish each potato and add to the pan with the chicken.
- Prick one end of your tomatoes and drop them in boiling water for about 45 seconds. Remove the tomatoes from the water and place in another pot with ice and cold water. Now gently pinch each tomato and the skins will easily come off. Discard the skins and add the tomatoes into the roasting pan.
- Drizzle with oilve oil, add the garlic, lemon juice, oregano and rosemary and some additional salt and pepper.
- Give the ingredients a gentle toss and place in a pre-heated 375F oven for 40 minutes.
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