Greek Baked Chicken Thighs Food

6-INGREDIENT GREEK BAKED MARINATED CHICKEN

Steps:

• Pierce a few holes in the chicken wings with a skewer to help the marinade infuse into the flesh.
• Put all the marinade ingredients into a big ziplock bag, then add the chicken pieces to the bag. Massage the bag to make sure all the chicken gets well coated in the marinade. Leave for the flavours to infuse for at least half an hour (overnight is even better!).
• Preheat oven to 180C/350F. Line a rimmed baking tray with foil or baking paper and put a metal rack on the tray. Spray the rack with oil.
• Shake any excess marinade off the chicken (reserve the marinade) and place on the rack (skin side up if using wings or thighs). Bake for 35 to 55 minutes or until sticky and golden and the juices run clear when the chicken is poked.
• Mix the tablespoon of honey into the reserved marinade. Then turn and baste the chicken all over 2 to 3 times during cooking.
• Pile the cooked chicken pieces into a bowl. Drizzle with the juice of ½ a lemon and garnish with lemon slices and the feta and olives, if using.

GREEK-STYLE ROAST CHICKEN

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.

GREEK LEMON CHICKEN AND POTATOES

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.

GREEK CHICKEN THIGHS

Steps:

• Preheat your oven to 350°F.
• Season the chicken thighs with salt and pepper on both sides.
• In a large 12 inch skillet heat the olive oil over medium-high heat. Arrange the seasoned chicken thighs in the skillet, and cook on both sides for about 5 minutes per side or until the chicken is golden brown. The chicken will not be cooked through at this point. Remove the chicken from the skillet and set aside for a few minutes.
• Add the garlic cloves, pearl onions, fresh thyme sprigs, and the lemon halves to the skillet. Cook for about 5 minutes until the onions and garlic begin to soften and start to brown a bit.
• Add the olives, then the white wine and lemon juice to the skillet. Add the chicken back to the skillet, arranging the chicken so that it sits directly on the bottom of the skillet.
• Place the skillet in the oven and bake for about 20 minutes until the chicken is cooked through.

GREEK ROASTED CHICKEN THIGHS

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.

OVEN BAKED GREEK CHICKEN THIGHS

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.

GREEK LEMON-GARLIC CHICKEN THIGHS AND POTATOES

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).

EASY BAKED GREEK CHICKEN WITH POTATOES

Steps:

• Pre-heat the oven to 200ºC/390ºF.
• Place the potatoes in a large bowl then drizzle over 2 tbsp olive oil, a tbsp lemon juice and season with half of the garlic, herbs, salt and pepper. Mix well then place in a large sheet pan.
• Season the chicken thighs generously with salt and pepper then mix the remaining olive oil and lemon juice with the garlic and herbs. Place the seasoned chicken in between the potatoes in the sheet pan and pour over the herb mixture. Top the chicken with lemon slices (optional).
• Place in the oven and allow to bake for 45-60 minutes or until the chicken is golden brown and cooked through and the potatoes are crisp and cooked. (I tossed the potatoes half-way through cooking to ensure even browning.)
• Remove from the oven and serve with Greek salad.

GREEK LEMON OVEN ROASTED CHICKEN THIGHS

Steps:

• To make the marinade, place the lemon juice, olive oil, garlic, yogurt, oregano, 1 teaspoon of salt and ground black pepper in a zip-top bag or a non-reactive bowl.
• Lightly season the chicken thighs with salt. Place the chicken into the marinade and mix to combine making sure the chicken is evenly coated. Marinate for 15 minutes or up to 24 hours.
• Preheat the oven to 375 degrees Fahrenheit. Place the chicken, skin side up in a cast iron skillet or baking dish. Pour the marinade over the chicken.
• Bake for 20 minutes. Remove the skillet/baking dish from the oven and add the Feta cheese, tomatoes and Kalamata olives on top and in between the chicken pieces.
• Return to the oven and bake for 15 to 20 minutes or until the chicken is cooked through and golden brown. Remove from the oven, garnish with lemon slices (optional) and serve.

GREEK BAKED CHICKEN THIGHS

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.

GREEK CHICKEN

Steps:

• Season 1/2 chicken with salt, pepper, oregano and lemon juice. Place on grill for about 30 minutes or until juices run clear.