Greek Chicken Dinner Food
EASY SHEET PAN GREEK CHICKEN
This complete Greek-inspired chicken dinner is made simply and easily on one pan with the chicken, veggies, and potatoes cooking together. Perfect for busy weeknights!
Provided by fabeveryday
Categories World Cuisine Recipes European Greek
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss chicken, potatoes, bell peppers, onion, and garlic in a large bowl with olive oil. Spread onto a large sheet pan or jelly roll pan in a single layer. Squeeze lemon wedges over the top, then place the spent wedges on the sheet pan. Sprinkle oregano over everything. Season with salt and pepper. Add Kalamata olives.
- Bake in the preheated oven until potatoes are fork-tender and chicken breasts are no longer pink in the center and juices run clear, about 25 minutes.
Nutrition Facts : Calories 415.5 calories, Carbohydrate 44.9 g, Cholesterol 67.2 mg, Fat 14.7 g, Fiber 7.6 g, Protein 30 g, SaturatedFat 2.4 g, Sodium 387.9 mg, Sugar 3.3 g
GREEK CHICKEN DINNER
I received this wonderful recipe from our daughter-in-law, who is from Athens, Greece.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 2-3 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, brown chicken in 1 tablespoon oil. In a greased 9-in. square baking dish, place the carrots, potato and onion. Drizzle with remaining oil and toss to coat. Top with chicken., In a small bowl, combine the parsley, basil, oregano, garlic powder, salt and pepper. Sprinkle over chicken and vegetables; drizzle with lemon juice. , Cover and bake at 375° for 40 minutes. Uncover; bake 15-20 minutes longer or until chicken juices run clear and vegetables are tender.
Nutrition Facts : Calories 282 calories, Fat 12g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 72mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein.
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
THE BEST GREEK CHICKEN MARINADE
This garlic, lemon, and oregano Greek marinade can be used for chicken that's grilled, baked or pan-fried and is great any which way you choose.
Provided by Heidi
Categories Main Course
Time 50m
Number Of Ingredients 8
Steps:
- Place the chicken pieces in a freezer bag or a bowl and set aside.
- Add the Greek yogurt and olive oil to a medium size bowl. Zest one of the lemons and add to the bowl. Juice that lemon into the bowl with the zest. Slice the other three lemons and set aside. Add the minced garlic, oregano, kosher salt and black pepper to the lemon juice and zest and stir. Pour half of the marinade into the freezer bag or the bowl with the chicken pieces and reserve the other half of the marinade for basting. Marinate the chicken for 30 minutes or up to 3 hours in the refrigerator.
- When ready to grill, prepare the grill by lightly oiling the grate with vegetable oil or cooking spray and set to medium high heat.
- Grill the chicken, basting with the reserved marinade and turning often so each side browns and has light grill marks, until cooked through, about 15-20 minutes or until the chicken juices run clear. During the last 5 minutes of cooking add the 3 sliced lemons to the grill, turning once or twice. Allow the chicken to rest for 5 minutes before slicing and serve with the grilled lemons. Refrigerate leftovers for up to 3 days.
Nutrition Facts : Calories 307 kcal, Carbohydrate 14 g, Protein 25 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 109 mg, Sodium 692 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
GREEK CHICKEN THIGHS
My Greek Chicken Thighs dish hosts juicy chicken with crisp skin cooked with kalamata olives, pearl onions, garlic cloves, and lots of bright lemon. An easy one skillet dish, that everyone will love!
Provided by Joanna Cismaru
Categories Dinner Main Course
Time 50m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 341 kcal, Carbohydrate 8 g, Protein 19 g, Fat 25 g, SaturatedFat 6 g, Cholesterol 111 mg, Sodium 498 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
GREEK PENNE AND CHICKEN
Posted for 2006 Zaar World Tour - Greece. This recipe was adapted from a cooking website's newsletter.
Provided by lauralie41
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot bring salted water to a boil. Add penne pasta and cook until al dente, drain and set aside.
- Using a large skillet and over medium-high heat melt butter. Add onion and garlic to melted butter and cook for 2 minutes. Stirring occasionally, add chicken and continue cooking until golden brown, approximately 5-6 minutes.
- Reduce heat to medium-low, begin adding drained and chopped artichoke hearts, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the chicken. Cook until heated through, approximately 2-3 minutes. Season with salt and ground black pepper to taste, serve warm.
GREEK CHICKEN AND RICE DINNER
Serve this Greek chicken with rice, crisp tender veggies & black olives. Greek Chicken and Rice Dinner is the next best thing to dinner on a Greek island.
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Heat 1/4 cup of the dressing in large skillet on medium heat. Add vegetables; cook and stir 15 min. or until vegetables are crisp-tender. Remove vegetables from skillet; cover to keep warm.
- Add remaining 1/4 cup dressing to skillet. Add chicken; cook 7 min. on each side or until chicken is cooked through. Return vegetables to skillet. Add olives; stir gently until well blended.
- Serve chicken and vegetables over rice.
Nutrition Facts : Calories 430, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 28 g
EASY GREEK CHICKEN
These Greek Chicken Bites are a wholesome and delicious way to prepare a chicken dinner super quick. They are loaded with flavor and taste great on their own, or in pitas, wraps, gyros or your favorite greek dish.
Provided by Kimber
Categories Dinner
Time 30m
Number Of Ingredients 4
Steps:
- Cut the chicken breast into 1-2" chunks. Place them in an airtight container and add the greek seasoning, lemon juice, and 1 tbsp of olive oil. Mix to evenly coat chicken and let rest in the refrigerator for 15 minutes.
- Heat the remaining oil in a large skillet over high heat. Add the chicken spreading in a single layer. Let it cook without stirring for 3-5 minutes or until it gets a nice brown sear on the side touching the pan. Flip the chicken over and cook an additional 2-4 minutes or until the chicken is cooked through (165˚F internal temp.)
- Serve hot and enjoy!
Nutrition Facts : ServingSize 8 oz, Calories 280 kcal, Protein 44 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 110 mg, Sodium 406 mg, UnsaturatedFat 6 g
GREEK CHICKEN
Provided by Food Network
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 4
Steps:
- Season 1/2 chicken with salt, pepper, oregano and lemon juice. Place on grill for about 30 minutes or until juices run clear.
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