Greek Chicken With Olives And Potatoes Food

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.

CHICKEN WITH LEMON SAUCE AND POTATOES

Steps:

• In a large pan, heat some olive oil.
• Add chicken and cook until lightly browned (8-10min).
• Squeeze lemon over chicken and add oregano and rosemary.
• Add red potatoes around chicken.
• Add enough chicken broth to cover potatoes about half way (be sure to turn them half way through cooking).
• Cover and simmer and reduce for about 60min or until potatoes are soft.
• Plate and squeeze lemon and add a pinch of oregano over chicken and potatoes.
• Serve!

AUTHENTIC GREEK LEMON ROASTED CHICKEN AND POTATOES

Steps:

• Preheat the oven at 375 Fahrenheit (190 Celsius).
• Wash the chicken with some wine and dry with paper towels. Rub in pepper, oregano and a bit of salt. Set aside.
• Cut the potatoes in wedges or half wedges. Put in a large bowl.
• Add about ½ cup olive oil to 2 pounds potatoes, the lemon juice, 1 tablespoon oregano, pepper and ½ teaspoon salt. Mix well so that all the potatoes are coated with the oil.
• Pour the potatoes in a pan, so that potatoes are all in one layer. Makes sure if you have cut them in wedges and that the tips are not pointing up as they may burn. Place the chicken on top. Add 2-3 allspice berries, clove and the 2 garlic cloves cut in fours.
• Add hot water in one corner of the pan and then tilt until there is enough water so that the water comes up about ¼ of the depth of the pan. Do not pour over the potatoes as this will rinse off the olive oil. If water starts to run low, add more hot water, about ¼ cup.
• Roast for 20 minutes at 375 Fahrenheit (190 Celsius) and then lower at 350 Fahrenheit (175 Celsius) for about 1 hour (1hr and 30 minutes for a whole chicken) until potatoes and chicken are done. Make sure potatoes are not undercooked, they must be soft on the inside.

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 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-STYLE LEMONY CHICKEN BREASTS WITH KALAMATA OLIVES AND FETA

Steps:

• Set oven to 350°F.
• Grease a 13 x 9-inch baking dish.
• Slice each clove of garlic into three slices.
• Lift the skin gently from the chicken breasts without detaching it and place the 3 slices of garlic under the skin of each breast, then replace the skin.
• Gently rub each breast with 1 tablespoon olive oil, then season each breast with salt and pepper.
• Place the lemon slices in the bottom of the prepared baking dish, then arrange the chicken over the lemon.
• Sprinkle the oregano over the chicken and toss the olives all around the chicken pieces in the dish.
• Drizzle more olive oil around the chicken pieces if desired this is not necessary but I like to do it!).
• Bake for about 40 minutes or until the chicken is done.
• Remove from oven and sprinkle with feta cheese.

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!

EASY ONE PAN GREEK CHICKEN WITH OLIVES

Steps:

• Sprinkle both sides of chicken thighs evenly with the oregano, garlic powder, salt and pepper to taste.
• Warm oil in a large skillet, preferably one with a lid, set over medium heat. When the oil is hot, place chicken in the skillet. Cook for 3-4 minutes, then flip and cook for 3 minutes more, just until the pieces are browned on each side.
• Add chicken broth and lemon juice to the skillet, then spoon the olives, tomatoes, and artichoke hearts around the pieces of chicken. Bring mixture to a boil, then reduce heat to medium-low and simmer, covered, for about 10 minutes, until the chicken reaches an internal temperature of 165 degrees Serve with fresh parsley and additional lemon wedges. Enjoy!

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.

ONE-POT GREEK OVEN-ROASTED CHICKEN AND POTATOES

Steps:

• Preheat the oven to 170C (325F).
• Pat the chicken dry with kitchen towels (see above) and then rub all over with olive oil. Season generously with salt and pepper and place on a large roasting tin or casserole.
• Squeeze half the lemon over the chicken and place it in the chicken cavity together with the onion and one bay leaf. Sprinkle with the dried oregano and pour a third of the stock into the pan. Cover with foil and roast for 40 minutes.
• Take the pan out of the oven and arrange the potatoes, garlic and other bay around the chicken, drizzling with extra olive oil and seasoning with salt, pepper and more dried oregano. Squeeze the other lemon half over the potatoes, place in the pan, and add a bit more stock to the pan if it is dry. Cover with the foil and roast for another 40 minutes.
• Check the roast, turning the potatoes over. Add more stock if the pan is dry, cover and continue cooking for another 20-30 minutes or until the potatoes are fork tender and the chicken juices run clear. Increase the oven temperature to 220C (425F) and cook for a further 5-10 minutes or until the chicken skin crisps up.
• Let the chicken rest, covered with foil, for 10 minutes before carving and serving with the potatoes and a Greek salad on the side.

ONE PAN GREEK CHICKEN WITH FETA AND OLIVES

Steps:

• Pre-heat the oven to 180°C/fan forced 160°C/Gas mark 6.
• Roughly chop the onion and capsicums.
• In a large shallow casserole dish (make sure it is hob and oven proof) heat the olive oil over a medium heat and add the onion and capsicum.
• Cook for 5 minutes until softened and starting to colour.
• Slice the garlic and add to the onion mixture.
• Stir in the Greek seasoning, add the can of tomatoes to the pan and then wash the can out with about 1/3 can of water.
• Stir to combine, and cook over a low heat until everything is simmering.
• Meanwhile lay the chicken thighs on a plate, drizzle over the olive oil and then rub in the remaining Greek seasoning.
• Once the tomatoes are simmering, add the chicken thighs in a single layer.
• Place a lid (or tinfoil) on your dish and cooking in the oven 30 minutes.
• Remove the lid and cook uncovered for an additional 10 minutes.
• Serve garnished with chopped oregano, olives and crumbled feta cheese.

GREEK CHICKEN WITH OLIVES AND POTATOES

Steps:

• Place the flour in a plastic bag, season with 1/4 tsp pepper. Trim excess skin and fat from chicken; shake chicken in bag with flour, a few at a time, to coat.
• Heat the oil in large skillet or dutch oven, over medium heat. Arrange chicken in pan and cook until golden brown, 5 minutes per side. ( You may need to do this in batches) Remove to plate.
• Add onion and garlic to the pan, cook stirring, for 5 minutes, until softened. Return chicken to pan, add tomatoes and juice, lemon juice, oregano, salt and pepper. Bring to a boil over medium heat, then stir in olives. Cover and let simmer for 25-30 minutes, stirring occasionally.
• Add the potatoes, continue to cook for another 20-25 minutes, until potatoes are tender.

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.

ROAST CHICKEN WITH OLIVES AND POTATOES

Steps:

• Preheat oven to 450°F. Slide hand between chicken skin and meat over breast and legs to form pockets. Spread 4 tablespoons olive paste over breast and leg meat of chicken. Spread remaining 2 tablespoons olive paste in cavity of chicken. Place bay leaves in cavity. Tie legs together to hold shape. Rub olive oil into chicken skin. Sprinkle with salt and pepper. Sprinkle with 2 tablespoons thyme. Place chicken in large roasting pan.
• Place potatoes in large bowl. Add 2 tablespoons olive oil and salt and pepper to taste and toss to coat. Sprinkle with 2 tablespoons thyme. Add potatoes to pan with chicken. Roast 15 minutes. Reduce oven temperature to 375°F and roast 1 hour longer. Add olives to pan. Continue roasting until juices run clear when chicken is pierced in thickest part of thigh, basting occasionally with pan juices, about 10 minutes.
• Transfer chicken to platter. Surround with potatoes and olives. Sprinkle with additional thyme. Pour chicken pan juices into large cup and degrease. Serve chicken, passing pan juices separately.