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 LEMON CHICKEN WITH POTATOES
Lemony-herbal chicken that roasts painlessly...oven-roasted garlicky potatoes - crisp on the outside, butter-soft on the inside. This recipe never receives anything but raves!
Provided by evelynathens
Categories Whole Chicken
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- (I often add about 1 tsp of crumbled, dried rosemary to the potatoes and 1/2 a teaspoon to the chicken- this is fantastic and it then becomes oregano-rosemary-lemon-garlic chicken).
- Wash the chicken well and pat dry.
- Combine all the remaining ingredients and massage the chicken, inside and out, with this mixture. Put the chicken in a big bowl and put in the fridge while you prepare the potatoes.
- Put the potatoes and all remaining ingredients into a large baking pan. Wash your hands and put them in the pan and toss the potatoes around to coat with other ingredients.
- Put in the oven and crank up the heat to 250°C (480F).
- Start roasting the potatoes and when they're golden-brown, stir them to bring the white sides up and push to the side of the pan to make room in the middle for the chicken.
- If all the water has evaporated, and potatoes have started to stick to pan, add 1/2 cup more.
- Add the chicken, breast-side down, and pour any juices that have accumulated in bowl over.
- Return to very hot oven and roast until chicken is golden-brown.
- Turn over, breast-side up and continue roasting until chicken is nearly as golden-brown on other side.
- At this point, I turn the oven off- don't open it- and leave the chicken in for another 1/2 an hour. I like to think I'm saving energy this way, but it also cooks the chicken beautifully.
- In all, I'd say from when you put the potatoes into the cold oven to when you remove the chicken to carve after sitting in off oven for 1/2 an hour, we're talking 2 hours.
- Serve with pan juices.
GRECIAN CHICKEN AND POTATOES
Our chicken and potatoes have been favorites with customers since we started serving them over a decide ago.-Grecian Steak House, Tom Zorbas, Sikeston, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- Place chicken in a large shallow baking pan. Combine the lemon juice, garlic salt, pepper and oregano; pour over chicken. Sprinkle with seasoned salt. Bake, uncovered, at 350° for 1-1/4 hours or until chicken is tender and juices run clear. , For potatoes, place the onion in an ungreased 13-in. x 9-in. baking dish. Arrange potatoes in rows over the onion, with slices slightly overlapping. Combine remaining ingredients; pour over potatoes. Bake, uncovered, at 350° for 1 hour 20 minutes or until tender.
Nutrition Facts :
GREEK CHICKEN AND POTATOES
This is a deceptive recipe: quick and easy to make with a simple ingredient list but which really delivers the flavor. What more could you want from chicken and potatoes? I find one large lemon yields just about 1/4 cup juice. This recipe makes 4 servings, but my husband and I eat this easily between the two of us.
Provided by FlemishMinx
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F Place chicken, potatoes, and garlic in a 9 X 13 inch glass baking pan.
- Mix well to get everything evenly distributed in the pan.
- Season with salt and pepper.
- Pour the chicken bouillon over all.
- Whisk olive oil, lemon juice and crumbled oregano together.
- Pour evenly over chicken and potatoes.
- Bake approximately 30-35 minutes until chicken is cooked through and potatoes are tender and golden brown, basting occasionally with pan juices.
Nutrition Facts : Calories 254.4, Fat 15.3, SaturatedFat 2.3, Cholesterol 37.9, Sodium 313.2, Carbohydrate 15.2, Fiber 1.9, Sugar 1.2, Protein 14.4
CROCK POT GREEK CHICKEN AND POTATOES
This turned out great and is one of the best crock pot meals I've ever had. When I was throwing it all together in the slow cooker I decided to add in a couple handfuls of baby carrots... delicious!
Provided by thepurpleturtle
Categories One Dish Meal
Time 10h10m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Place potatoes in the bottom of crock pot (top potatoes with carrots, if using).
- Top with Chicken breasts.
- Combine the remaining ingredients and pour over the chicken and potatoes.
- Cook on the low setting for 10-12 hours.
Nutrition Facts : Calories 616.5, Fat 14.7, SaturatedFat 4.2, Cholesterol 94.6, Sodium 785.8, Carbohydrate 81.1, Fiber 9.9, Sugar 5.2, Protein 40.9
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
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