Greek Chicken On Potato Croutons Food

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 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!

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 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-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 CHICKEN AND POTATOES

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.

GREEK CHICKEN ON POTATO CROUTONS

Steps:

• Combine first 6 ingredients in a medium bowl. Season to taste with salt and pepper. (Can be prepared 1 day ahead; let stand at room temperature 1 hour before using.)
• Loosen skin of each chicken breast along 1 side. Spread 1/4 of the olivada evenly under skin and skewer the skin closed. Season chicken breasts with salt, pepper, and lemon juice.
• Cut four 1/2 inch thick lengthwise slices from center of potatoes. (Rest of potatoes can be used for another dish.) Brush potato slices with olive oil; season with salt, pepper and lemon juice.
• Prepare grill to medium high heat. Grill chicken skin side up, 5 minutes. Turn and grill until skin is crisp and brown and chicken is cooked thru - about 4 to 5 minutes.
• Grill potato slices alongside chicken until brown and crisp, turning once, about 8 minutes.
• Arrange potato slices on platter. Place 1 chicken breast on each. Spoon tomato relish alongside and serve.