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 AND POTATOES RECIPE
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
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 ROASTED CHICKEN AND POTATOES
You'll find this meal is a nice one to prepare for company or to serve your family for Sunday dinner. All you need with it is tossed salad and some crusty French bread. -Pella Visnick, Dallas, Texas
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 8-10 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Place chicken breast side up on a rack in a roasting pan. Sprinkle with salt and pepper and half of the oregano. Arrange potatoes around chicken; sprinkle with salt, pepper and remaining oregano. Pour butter and lemon juice over chicken and potatoes. Add chicken broth to pan., Bake, uncovered, 2-2-1/2 hours or until a thermometer inserted in thigh reads 170°, basting frequently with pan drippings. , Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken.
Nutrition Facts : Calories 425 calories, Fat 24g fat (8g saturated fat), Cholesterol 120mg cholesterol, Sodium 214mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 2g fiber), Protein 36g protein.
GREEK ROASTED CHICKEN AND POTATOES
This is a great Sunday dinner since it is so easy to prepare, inexpensive and usually all cooks have the ingredients on hand.
Provided by mary ellen b
Categories Whole Chicken
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken on a rack in a roasting pan.
- Sprinkle with salt and pepper and half the oregano.
- Arrange potatoes around the chicken; sprinkle with salt and pepper and the remaining oregano.
- Pour butter and lemon juice over the chicken and potatoes.
- Add chicken broth to pan bottom.
- Bake at 350°F for 2 to 2 1/2 hours or until chicken is browned and tender.
- Baste frequently with pan juices during roasting.
Nutrition Facts : Calories 1180.4, Fat 81.6, SaturatedFat 27.3, Cholesterol 351.3, Sodium 545.8, Carbohydrate 28.7, Fiber 2.7, Sugar 1.6, Protein 79
GREEK-STYLE ROAST CHICKEN
This easy Greek recipe with potatoes, olives and feta can be made in one pot - use skin-on thighs for the most succulent roast chicken
Provided by Good Food team
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the potatoes in a roasting tin and drizzle with half the oil. Sit the chicken thighs on top, drizzle over the remaining oil and season. Roast in the oven for 30 mins.
- Add the cherry tomatoes, olives, oregano leaves and feta, then drizzle with the red wine vinegar. Return to the oven for another 25-30 mins until the chicken is cooked through and golden.
Nutrition Facts : Calories 574 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 3.5 milligram of sodium
GREEK-STYLE ROASTED CHICKEN LEGS, POTATOES AND CAPERS
If you love Greek food as much as we do then you will love this dish --- you may omit the capers and use your choice of chicken pieces instead of all legs --- omit the chicken and reduce the chicken broth, and you have an outstanding roasted potato dish --- this also works very well using sweet potatoes in place of russets.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 375 degrees F.
- Grease a large roasting pan (large enough to hold the chicken).
- Rub the chopped garlic into the chicken and season with salt and pepper.
- Place the chicken into the pan along with the potatoes, onions and capers.
- Pour the broth over.
- In a small bowl whisk together oil, lemon juice, oregano and rosemary.
- Pour evenly over the chicken and potatoes.
- Bake for about 1 hour and 15 minutes (could take more or less time depending on the size of chicken pieces) basting occasionally with juices.
- *NOTE* if you find that either one is cooked before the other (either the chicken or potatoes) then remove to a dish and continue to cook.
Nutrition Facts : Calories 1343.5, Fat 69.3, SaturatedFat 15.6, Cholesterol 282.6, Sodium 573.2, Carbohydrate 105.6, Fiber 13.6, Sugar 7.2, Protein 74.9
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