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
GREEK LEMON CHICKEN AND POTATOES (KOTOPOULO LEMONATO)
Juicy and tender and super easy! This is a delicious Greek lemon chicken roast recipe (kotopoulo lemonato) garnished with extra crispy potatoes!
Provided by Eli K. Giannopoulos
Categories Main
Time 1h30m
Number Of Ingredients 10
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 ROASTED CHICKEN AND POTATOES
You'll find this meal is a nice one to prepare for company or to serve your family for Sunday dinner. All you need with it is tossed salad and some crusty French bread. -Pella Visnick, Dallas, Texas
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 8-10 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Place chicken breast side up on a rack in a roasting pan. Sprinkle with salt and pepper and half of the oregano. Arrange potatoes around chicken; sprinkle with salt, pepper and remaining oregano. Pour butter and lemon juice over chicken and potatoes. Add chicken broth to pan., Bake, uncovered, 2-2-1/2 hours or until a thermometer inserted in thigh reads 170°, basting frequently with pan drippings. , Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken.
Nutrition Facts : Calories 425 calories, Fat 24g fat (8g saturated fat), Cholesterol 120mg cholesterol, Sodium 214mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 2g fiber), Protein 36g protein.
ROASTED GREEK CHICKEN
Juicy, flavorful chicken meat with a crispy skin. Tastes wonderful and is super simple to make.
Provided by GatorJess
Categories World Cuisine Recipes European Greek
Time 1h25m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken legs in a deep, large baking dish. Massage 1 tablespoon olive oil onto each chicken leg. Squeeze lemon juice over the chicken. Arrange lemons around the chicken.
- Mix oregano, basil, garlic powder, salt, and pepper together in a bowl; sprinkle evenly over each chicken leg, flipping the chicken to season both sides.
- Cook chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 516.4 calories, Carbohydrate 16.8 g, Cholesterol 139.8 mg, Fat 34.6 g, Fiber 7.1 g, Protein 41.9 g, SaturatedFat 7.6 g, Sodium 2463.6 mg, Sugar 0.7 g
GREEK ROAST CHICKEN WITH LEMON-DILL POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
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 ROASTED CHICKEN
Make and share this Greek Roasted Chicken recipe from Food.com.
Provided by Latocha_Duckworth
Categories Chicken
Time 2h
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Wash your chicken and pat it dry with paper towels.
- Combine the lemon juice, olive oil, salt, and pepper and stir them together well. If you're using a whole chicken, rub it all over with some of this mixture, making sure to rub plenty inside the body cavity, as well. If you're using cut-up chicken, put it in a large zip-lock bag, pour the marinade over the chicken and seal the bag.
- Let the chicken marinade for at least an hour, or as long as a day.
- At least 1 hour before you want to serve the chicken, pull it out of the bag. You can either grill your chicken or you can roast it in a 375 degree oven for about 1 hour. Either way, cook it until the juices run clear when it's pierced to the bone.
- Recipe from the book "500 Low-carb Recipes" by Dana Carpender.
Nutrition Facts : Calories 550.3, Fat 46.5, SaturatedFat 10.1, Cholesterol 124.2, Sodium 349.1, Carbohydrate 1.1, Fiber 0.1, Sugar 0.3, Protein 30.9
ROASTED GREEK STYLE CHICKEN
Sometimes simplicity produces the best flavor. The preparation time does not include the 1 hour marinade time. Marinade in the fridge.
Provided by Bergy
Categories Lunch/Snacks
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Marinate the chicken in the oil, lemon juice & oregano for an hour.
- Rub some of the marinade inside the bird.
- Bake at 375 for 1 hour or until done.
Nutrition Facts : Calories 977.4, Fat 78.3, SaturatedFat 18.4, Cholesterol 255.2, Sodium 239.1, Carbohydrate 2.2, Fiber 0.4, Sugar 0.6, Protein 63.4
GREEK-STYLE ROASTED CHICKEN LEGS, POTATOES AND CAPERS
If you love Greek food as much as we do then you will love this dish --- you may omit the capers and use your choice of chicken pieces instead of all legs --- omit the chicken and reduce the chicken broth, and you have an outstanding roasted potato dish --- this also works very well using sweet potatoes in place of russets.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 375 degrees F.
- Grease a large roasting pan (large enough to hold the chicken).
- Rub the chopped garlic into the chicken and season with salt and pepper.
- Place the chicken into the pan along with the potatoes, onions and capers.
- Pour the broth over.
- In a small bowl whisk together oil, lemon juice, oregano and rosemary.
- Pour evenly over the chicken and potatoes.
- Bake for about 1 hour and 15 minutes (could take more or less time depending on the size of chicken pieces) basting occasionally with juices.
- *NOTE* if you find that either one is cooked before the other (either the chicken or potatoes) then remove to a dish and continue to cook.
Nutrition Facts : Calories 1343.5, Fat 69.3, SaturatedFat 15.6, Cholesterol 282.6, Sodium 573.2, Carbohydrate 105.6, Fiber 13.6, Sugar 7.2, Protein 74.9
GREEK-STYLE ROAST CHICKEN
This easy Greek recipe with potatoes, olives and feta can be made in one pot - use skin-on thighs for the most succulent roast chicken
Provided by Good Food team
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 574 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 3.5 milligram of sodium
GREEK-STYLE LEMON ROAST CHICKEN
Enjoy a juicy, showstopping lemon roast chicken with bright, fresh flavors. Our Greek-Style Lemon Roast Chicken is one easy way to enjoy the Mediterranean.
Provided by My Food and Family
Categories Recipes
Time 1h55m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Heat oven to 350°F.
- Place chicken in 13x9-inch baking dish sprayed with cooking spray.
- Squeeze juice from lemon halves into small bowl; place squeezed halves in chicken cavity. Add dressing to lemon juice; mix well. Drizzle over chicken.
- Bake 1-1/2 to 1-3/4 hours or until chicken is done (165°F), basting occasionally with pan juices.
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 80 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 26 g
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- Pat dry the whole chicken completely with a paper towel before adding seasoning. This helps create an extra crispy skin when roasting. In a small bowl, whisk together salt, pepper and thyme and generously rub all over the chicken, inside and out. Set aside for at least 30 minutes or refrigerate overnight.
- Grate the lemon and transfer lemon zest into a small bowl. Then, squeeze out 2 tablespoons of lemon juice into the same bowl, and add olive oil, garlic and paprika, and whisk to combine. Stuff the leftover lemon into the cavity of the chicken. Generously brush half of the lemon mixture over the whole chicken.
- In a large mixing bowl, toss to combine the remaining half of the lemon mixture with potatoes and carrots.
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