Greek Chicken And Potatoes Food

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 ROAST CHICKEN WITH LEMON-DILL POTATOES

Steps:

• Preheat the oven to 450˚ F. Heat the olive oil in a large ovenproof skillet over medium heat. Season the chicken on both sides with salt and pepper and lay skin-side down in the skillet. Cook until the skin is well browned, 8 to 10 minutes. Transfer skin-side up to a plate. Pour off all but about 1 tablespoon drippings into a small bowl and reserve.
• Add the olives, garlic and oregano to the skillet and cook until the garlic is softened, about 2 minutes. Pour in the chicken broth and 1 tablespoon lemon juice. Return the chicken skin-side up to the skillet. Transfer the skillet to the oven and roast until the chicken is no longer pink near the bone, 12 to 15 minutes.
• Meanwhile, put the potatoes in a medium saucepan and cover with cold water; add a few big pinches of salt. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, 10 to 12 minutes. Drain and return to the pan. Add 1 tablespoon of the reserved chicken drippings, the lemon zest, half the dill and a big pinch each of salt and pepper and toss.
• Divide the chicken and potatoes among plates. Stir the remaining 1 tablespoon lemon juice into the sauce in the skillet; season with salt and pepper, then stir in the remaining dill and spoon over the chicken and potatoes. Top with the feta.

GREEK CHICKEN AND POTATO BOWL

Steps:

• Combine chicken thighs, 2 teaspoons kosher salt, pepper, rosemary, thyme, oregano, red pepper flakes, cayenne, garlic, lemon juice, and 1/4 cup olive oil in a large mixing bowl. Toss very thoroughly to combine, making sure the chicken thighs are completely and evenly coated with the marinade.
• Wrap in plastic and marinate in the refrigerator for 6 to 12 hours.
• Preheat the oven to 475 degrees F (245 degrees C). Line a baking sheet with foil and grease generously with olive oil.
• Meanwhile, halve potatoes lengthwise; slice each half into 3 equal pieces. Dice into cubes and set aside.
• Transfer chicken thighs to the prepared sheet pan smooth-side up, spacing evenly. Reserve any excess marinade in the bowl.
• Add the potatoes to the bowl the chicken was in, along with a splash of olive oil and a large pinch of salt. Toss well to coat evenly. Scatter potatoes onto the chicken and distribute as evenly as possible in between the chicken thighs to fill any empty spaces.
• Roast in the center of the preheated oven until the chicken is cooked through, about 35 minutes. Remove chicken to a plate or dish and cover. Chicken can be cut into bite-sized pieces if desired.
• While chicken and potatoes are cooking, whisk red wine vinegar, olive oil, lemon juice, salt, and pepper together for dressing. Taste and adjust vinegar or oil as needed. Whisk in parsley and oregano.
• Toss the potatoes in the chicken fat and pan drippings, and return to the oven until well browned and crusty, 10 to 15 minutes. Let potatoes rest for a few minutes before removing them with a spatula.
• To make bowls, toss together cucumbers, tomatoes, red onions, feta cheese, chicken, potatoes, and dressing until evenly combined. Serve on top of a bowl of greens.

GREEK BAKED CHICKEN RECIPE (WITH POTATOES)

Steps:

• If you have the chance, salt and marinate the chicken from the previous day.
• For the marinade: combine all of the ingredients in a bowl and mix well. Transfer the chicken to a large bowl and pour over the marinade. Mix until everything is covered with the marinade, cover with cling film or a lid and refrigerate overnight or for a few hours.
• 1-2 hours before cooking, take the chicken out of the fridge and bring it to room temperature.
• Preheat your oven to 430 °F (220 °C).
• Transfer the potatoes and the carrots to a large baking dish, add some salt and mix. Add the chicken pieces among the vegetables, drizzle with the marinade and toss to mix everything evenly. Bake for 20 minutes.
• Toss the cauliflower florets with the two tablespoons of olive oil and when the 20 minutes have passed, add it to the pan. Continue baking for another 15-20 minutes. You can turn on the broiler at the end of the baking time to make the skin crispier.

GREEK LEMON CHICKEN AND POTATOES RECIPE

Steps:

• Arrange two oven racks so that one is in the center and the other 4-6 inches below it. Preheat oven to 450F (225C).
• To make the potatoes: Put the potatoes in a large bowl. Pour over chicken stock, lemon juice, olive oil, salt and oregano. Toss around to coat with the seasonings. Dump everything onto a large rimmed baking sheet in an even layer, cut sides down.
• Slide the potatoes onto the lower oven rack and roast 55-60 minutes, or until fork-tender and the edges are golden brown. Check the potatoes after 45 minutes to be sure they aren't getting too brown.
• Spread the leek and shallot over the bottom of a 13 x 9 x 2-inch (2-quart) baking dish. Season the chicken very generously on both sides, then arrange it on top of the leeks and shallots. Pour over the wine and olive oil. Scatter the tomatoes over the chicken and sprinkle with the fennel and chili.
• Put the chicken on the middle rack and roast 45 minutes. The chicken should be tender and cooked through, and the tomatoes burst and juicy.
• Serve the chicken with the potatoes, sprinkled with parsley, black pepper and feta cheese if you like.

GREEK ROASTED CHICKEN AND POTATOES

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.

GREEK POTATOES (OVEN-ROASTED AND DELICIOUS!)

Steps:

• Preheat oven to 420°F A reviewer has suggested spraying the baking pan with Pam - that sounds like a great idea!
• Put all the ingredients into a baking pan large enough to hold them.
• Season generously with sea salt and black pepper.
• Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
• The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.
• Bake for 40 minutes.
• When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
• Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
• This will take about another 40 minutes.
• Do not be afraid of overcooking the potatoes- they will be delicious.
• Note: I often melt a bouillon cube in the water; if you do, make sure to cut back some on the salt.

ONE PAN GREEK LEMON CHICKEN AND POTATOES

Steps:

• Preheat oven to 350 degrees.
• Combine salt, dried oregano, garlic powder, black pepper, and crushed red pepper flakes in a small bowl. Set aside.
• Pat chicken drumsticks dry with paper towels. Set aside.
• Scrub potatoes and cut into 1-inch chunks.
• Arrange potatoes and drumsticks in a 9 x 13-inch baking pan. Sprinkle with seasoning mixture, making sure some seasoning gets under the skin of the chicken. End by pulling the skin of each chicken leg up over the meat, so the meat is covered and the skin is on top.
• Drizzle the chicken and potato mixture with lemon juice, then olive oil.
• Cover pan with foil. Bake at 350 degrees for 40 minutes.
• Remove foil and raise oven temperature to 400 degrees. Bake an additional 20 minutes until browned.
• Optional: Placed the finished dish under the broiler for 3-4 minutes to make the chicken skin more browned and crispy. Watch carefully so it doesn't char.

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.

INSTANT POT GREEK CHICKEN AND POTATOES

Steps:

• Combine Greek yogurt, 1 tablespoon chopped garlic, yellow mustard, 1 1/2 tablespoons oregano, 1/2 juiced lemon, 1/2 tablespoon kosher salt, 1/2 tablespoon pepper, 1/4 cup white wine. Mix well and pour over chicken thighs in a glass dish. Cover and marinate overnight in refrigerator.
• When ready to cook, in a large bowl, mix 1 tablespoon chopped garlic, 1 1/3 tablespoons oregano, 1/2 tablespoon kosher salt, 1 teaspoon pepper, 2 tablespoons of olive oil and potato wedges and toss potatoes until well coated with all ingredients. Set aside.
• Heat a skillet over medium/high heat. When hot, add chicken thighs, skin side down, and allow to brown for about 3-4 minutes or until golden brown. Do not touch them for 3 minutes, let them sear and check for doneness. Remove chicken from pan to a plate and set aside. Turn off heat and add about 2 tablespoons of white wine to the pan and deglaze with a wooden spoon by scraping clean. Do not discard anything! Pour scrapings and juices into a dish and set aside.
• Place skillet back on stove over medium/high heat let get hot. Add potatoes and brown for about 3 minutes. Carefully transfer potatoes into Instant Pot. Pour in 1 cup of chicken broth and the dish of scrapings and juice from the chicken searing.
• Next, place chicken thighs on top of potatoes and squeeze the juice of a half lemon over chicken. Secure lid, sent vent to sealing, and pressure cook (manual) on high for 12 minutes. When cycle has completed, let naturally release for 6 minutes, then quick release the remaining pressure.
• Remove chicken to a dish and let rest.
• Use a slotted spoon to remove potatoes. Press cancel on the Instant pot, then press saute to thicken remaining liquid for just a couple of minutes.
• Generously spoon sauce over chicken and serve.

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 (KOTOPOULO LEMONATO)

Steps:

• To prepare this Greek lemon chicken recipe, divide the chicken into 8 portions and wash thoroughly. Peel the garlic and rub on the chicken. Place on a large baking tray and season well with salt and pepper.
• Cut the potatoes into wedges and place them between the chicken. Pour in some water, enough to cover half the chicken and add the lemon juice, the white wine vinegar, the olive oil, the chopped garlic and the peppercorns. Season with salt and pepper and add a good pinch of oregano. (Tip: sprinkle the potatoes with 1 tsp semolina for crispier results)
• Cover with aluminum foil and bake in a preheated oven 180C / 350F for 60-75 minutes in total. 50 minutes into the bake remove the aluminum foil and top the chicken with some feta cheese. Bake for another 15-20 minutes (the remaining time), until your Greek lemon chicken is nicely coloured and crispy on the outside.
• This Greek lemon chicken is ideally served with a refreshing Greek feta salad and lots of sourdough bread aside to dig into all the delicious sauce!!

GREEK CHICKEN AND POTATOES

Steps:

• Preheat oven to 400 ° F
• Season the chicken breasts with sea salt, freshly ground pepper and some red pepper flakes, and dry oregano. Let them sit in the fridge while the potatoes bake.
• Cut the potatoes in wedges and place them in a large oven-proof pan-season with sea salt, freshly ground pepper, and dry oregano. Add 3 tablespoons of olive oil and mix so seasonings will distribute evenly-bake in the oven for 30 minutes.
• Remove the pan from the oven. Reduce the oven temperature to 350°F.
• Tuck the seasoned chicken breasts between potatoes. Add the cherry tomatoes, garlic cloves, and the feta pieces. Season with sea salt and freshly ground pepper over tomatoes, only. Sprinkle more dry oregano and red pepper flakes (optional)all over. Add 3 tablespoons of olive oil over tomatoes, garlic, and feta. Bake for 45 minutes or until the internal temperature of the chicken reaches 165°F.

GREEK CHICKEN AND POTATOES

Steps:

• Preheat oven to 375°F. Arrange chicken, potatoes and garlic in large roasting pan. Season with salt and pepper. Pour broth over. Whisk olive oil, lemon juice and oregano to combine. Pour evenly over chicken and potatoes.
• Bake until chicken is cooked through and golden brown and potatoes are tender, basting occasionally with pan juices, about 1 hour 15 minutes.

GREEK CHICKEN AND POTATOES RECIPE

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!