GREEK LEMON CHICKEN AND POTATOES
I don't have the energy or courage to cater for a living but, if I did, this Greek lemon chicken and potatoes would be one of my go-to entrees, and not just for big, fat weddings. It's a proven crowd-pleaser, simple to make, and easy on the wallet.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1138.8 calories, Carbohydrate 34.5 g, Cholesterol 283.6 mg, Fat 74.5 g, Fiber 3 g, Protein 80.4 g, SaturatedFat 17 g, Sodium 1865.5 mg, Sugar 2 g
GREEK CHICKEN AND POTATOES
This is a deceptive recipe: quick and easy to make with a simple ingredient list but which really delivers the flavor. What more could you want from chicken and potatoes? I find one large lemon yields just about 1/4 cup juice. This recipe makes 4 servings, but my husband and I eat this easily between the two of us.
Provided by FlemishMinx
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 254.4, Fat 15.3, SaturatedFat 2.3, Cholesterol 37.9, Sodium 313.2, Carbohydrate 15.2, Fiber 1.9, Sugar 1.2, Protein 14.4
LEMON GREEK CHICKEN
Hearty one dish meal. I always serve it with some crusty, hot fresh breadto get the last of the juices! This is so yummy I wish I could take total credit for it but I revised it slightly from The Pampered Chef's Stoneware Sensations Cookbook. Hope you enjoy it as much as we do! NOTE: Per request I revised this from my original post to reduce fat and calories. Please let me know if you like the new version as much as the old. The potatoes will cook much faster if you microwave them for a few minutes before placing them in the pan with the rest of the veggies.
Provided by Mamas Kitchen Hope
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 7 ingredients and set aside.
- Spray a 10x13 pan with cooking spray and preheat oven to 350 degrees F. (Use a larger pan if you have it. The more room the stuff has to spread out the better it cooks).
- Rinse potatoes and cut into fourths. Leave skin on if you like. Place in pan.
- Add bell pepper strips, onion wedges and mushrooms to pan.
- Drizzle half the lemon juice mixture over veggies and toss to coat.
- Place chicken on top and drizzle the remaining lemon mixture on top and brush or rub into meat. I use the back of a spoon or my fingers.
- Bake until chicken is no longer pink in center basting after 15 minutes.
- Note: To reduce fat and calories reduce the olive oil as much as you desire and use boneless skinless chicken. Bake for 1 hr if using the bone in chicken.
- IMPORTANT:::: If the potatoes are still not DONE but the chicken IS -- Remove the chicken and cover with foil- keep warm -- Continue to cook the potatoes until done and return the chicken to the pan to serve -- This WILL keep the chicken from getting dry if the potatoes need extra baking time! AND you can toss the foil for no mess clean up!
- Use a stoneware pan if you have one. They conduct the heat better and the dish cooks faster. You may need to adjust the time if using a metal or glass pan.
- I always add more onions, peppers and mushrooms and get my pan WAY too full! Do not be tempted to do the same- I have found it works better to double the sauce and veggies when I want and cook them separately from the meat. Everything gets done faster and more evenly.
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 LEMON CHICKEN WITH POTATOES
Lemony-herbal chicken that roasts painlessly...oven-roasted garlicky potatoes - crisp on the outside, butter-soft on the inside. This recipe never receives anything but raves!
Provided by evelynathens
Categories Whole Chicken
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- (I often add about 1 tsp of crumbled, dried rosemary to the potatoes and 1/2 a teaspoon to the chicken- this is fantastic and it then becomes oregano-rosemary-lemon-garlic chicken).
- Wash the chicken well and pat dry.
- Combine all the remaining ingredients and massage the chicken, inside and out, with this mixture. Put the chicken in a big bowl and put in the fridge while you prepare the potatoes.
- Put the potatoes and all remaining ingredients into a large baking pan. Wash your hands and put them in the pan and toss the potatoes around to coat with other ingredients.
- Put in the oven and crank up the heat to 250°C (480F).
- Start roasting the potatoes and when they're golden-brown, stir them to bring the white sides up and push to the side of the pan to make room in the middle for the chicken.
- If all the water has evaporated, and potatoes have started to stick to pan, add 1/2 cup more.
- Add the chicken, breast-side down, and pour any juices that have accumulated in bowl over.
- Return to very hot oven and roast until chicken is golden-brown.
- Turn over, breast-side up and continue roasting until chicken is nearly as golden-brown on other side.
- At this point, I turn the oven off- don't open it- and leave the chicken in for another 1/2 an hour. I like to think I'm saving energy this way, but it also cooks the chicken beautifully.
- In all, I'd say from when you put the potatoes into the cold oven to when you remove the chicken to carve after sitting in off oven for 1/2 an hour, we're talking 2 hours.
- Serve with pan juices.
GREEK LEMON CHICKEN AND POTATO BAKE
I love one-pan meals, especially when no measuring and exact ingredients are involved. I made this one Sunday when I didn't want to babysit my food in the kitchen! Turned out great, and I served it with tzatziki sauce.
Provided by Chef V
Categories World Cuisine Recipes European Greek
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a large baking sheet with sides.
- Place chicken quarters on prepared baking sheet. Stir potatoes, olive oil, juice of 1 lemon, basil, oregano, salt, pepper, and lemon herb seasoning together in a large bowl to coat potatoes. Arrange potatoes around chicken on baking sheet. Pour about 3/4 of oil mixture over chicken, reserving remaining oil; drizzle remaining lemon juice over chicken and potatoes.
- Bake in the preheated oven for about 30 minutes; shake baking sheet to loosen potatoes, then continue baking for 15 minutes. Place green beans in reserved oil mixture; toss to coat. Remove chicken mixture from oven; pour green bean mixture over chicken and potatoes.
- Return pan to the oven; bake until green beans are tender with a bite, chicken is no longer pink at the bone and juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 551.1 calories, Carbohydrate 41.9 g, Cholesterol 102.8 mg, Fat 29.1 g, Fiber 8.5 g, Protein 34.8 g, SaturatedFat 6.2 g, Sodium 1858.5 mg, Sugar 2.6 g
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
SHEET PAN GREEK CHICKEN
Sheet Pan Greek Chicken and Potatoes is a super flavorful all-in-one meal that is light and easy to prepare. Serve with tzaziki sauce!
Provided by Brandie @ The Country Cook
Categories Main Course
Time 50m
Number Of Ingredients 17
Steps:
- Slice potatoes in half. Place sliced potatoes into a gallon-size ziploc bag and the chicken breasts in a separate gallon-size ziploc bag.
- Prepare the marinade for both bags. In a bowl, mix together the lemon juice, vinegar, olive oil, garlic, oregano, coriander salt and pepper. Whisk together well. Evenly distribute marinade into each bag. Slice half a lemon and place it into the bag with the chicken.
- Place bags into the refrigerator and allow to marinate for at least 45 minutes.
- Prepare tzaziki sauce: In a medium bowl, combine Greek yogurt, diced cucumber, lemon juice, dill garlic, salt & pepper. Stir well. Cover and place into the refrigerator (I think it gets better the longer it sits.)
- When ready to cook the chicken and potatoes, preheat oven to 400f degrees. Place marinated chicken and potatoes onto a baking sheet.
- Bake for about 25-30 minutes (until chicken reaches an internal temperature of 165f degrees.)
- Optional: Place baking pan under the broiler for about 2-3 minutes to crisp up the potatoes then garnish with fresh parsley.
- Serve with tzaziki sauce.
Nutrition Facts : Calories 458 kcal, Carbohydrate 36 g, Protein 36 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 77 mg, Sodium 1341 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
AUTHENTIC GREEK LEMON ROASTED CHICKEN AND POTATOES
Mother's Roasted Lemon Greek Chicken and Potatoes recipe. Classic, Comforting and wholesome.
Provided by OliveTomato.com
Categories Entree
Time 1h35m
Number Of Ingredients 10
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
Easy, tasty baked chicken with crusty potatoes in lemony sauce, full of healthful Mediterranean flavors. This makes a perfect weeknight dinner straight out of the oven.
Provided by Karen Tedesco
Categories Chicken
Time 1h
Number Of Ingredients 16
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.
Nutrition Facts : ServingSize 1 serving, Calories 974 kcal, Carbohydrate 49 g, Protein 99 g, Fat 40 g, SaturatedFat 8 g, Cholesterol 262 mg, Sodium 797 mg, Fiber 7 g, Sugar 6 g
GREEK LEMON-GARLIC CHICKEN THIGHS AND POTATOES
This simple Greek chicken and potato bake is a great family dinner. Chicken thighs are marinated in a garlic-lemon marinade and then baked in the oven.
Provided by Virginia Vohasek
Categories World Cuisine Recipes European Greek
Time 3h15m
Yield 4
Number Of Ingredients 8
Steps:
- Combine lemon juice, chicken broth, olive oil, garlic, and oregano in a large resealable plastic bag. Add chicken, seal bag, and shake so chicken is well coated with marinade. Marinate in the refrigerator at least 2 hours or overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x11-inch baking dish with cooking spray.
- Pour chicken and marinade into the prepared baking pan. Arrange potatoes around the chicken.
- Bake in the preheated oven until potatoes are tender and chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 434.3 calories, Carbohydrate 24.9 g, Cholesterol 95.8 mg, Fat 24 g, Fiber 3.6 g, Protein 30.1 g, SaturatedFat 5.7 g, Sodium 137.8 mg, Sugar 1.7 g
ONE PAN GREEK LEMON CHICKEN AND POTATOES
Tastes so good you'll want to drink the sauce straight! Chicken and potatoes meet lemon, olive oil, garlic and oregano in this simple one pan recipe.
Provided by Marsha Maxwell
Categories Chicken
Time 1h15m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 2 drumsticks, 1 cup potatoes, Calories 546 kcal, Carbohydrate 13 g, Protein 45 g, Fat 34 g, SaturatedFat 7 g, Cholesterol 231 mg, Sodium 1242 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 25 g
EASY BAKED GREEK CHICKEN WITH POTATOES
Easy sheet pan baked Greek chicken is a delicious recipe with lemon, garlic and herb potatoes. Served with Greek salad, it makes the perfect family dinner.
Provided by Alida Ryder
Categories Dinner Gluten free
Time 1h10m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 457 kcal, Carbohydrate 22 g, Protein 45 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 214 mg, Sodium 257 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
GREEK BAKED CHICKEN RECIPE (WITH POTATOES)
Baked chicken and potatoes in the oven is an easy, popular Greek recipe. You can use chicken legs, drumsticks, thighs, or even a whole chicken cut into pieces.
Provided by Makos
Categories Dinner Main Course
Time 55m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 471 kcal, ServingSize 1 serving
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 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
BAKED GREEK LEMON CHICKEN WITH VEGETABLES
This is my favorite recipe. The chicken and vegetables bake in the garlic lemon juice and are soooo good. I have also made this with a large roasting chicken. I'm not sure where I got it but I'm glad I did !!!
Provided by Imagenie
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 500 degrees.
- Rinse chickens, pat dry, discard fat. Using double tined fork, pierce lemons all over at 1/4 inch intervals.
- Place a lemon in the cavity of each chicken and close with skewers.
- In a small bowl, combine salt, pepper, oregano, garlic and 1/4 cup olive oil into a paste and rub over chickens.
- Place onion, celery, carrots, and potatoes in the bottom of a lrg. roasting pan. Place chickens on top of veggies, breast side DOWN.
- In med. bowl stir together fresh lemon juice, chicken broth, melted butter, and 1/2 cup olive oil. Carefully pour over top of chicken and veggies.
- Bake at 500 degrees for 20 minutes, basting veggies well.
- Reduce heat to 450 degrees and carefully turn the chickens over to breast side UP. Bake for 20 minutes more, basting frequently.
- Remove from oven and let rest for 15 to 20 minutes for the juices to settle.
- Remove lemons from chicken (save). Cut chicken into quarters and arrange on platter with veggies.
- Cut the lemons in 1/2 and squeeze juices over chicken and veggies.
Nutrition Facts : Calories 1563.2, Fat 111.5, SaturatedFat 33.2, Cholesterol 381.2, Sodium 1352.5, Carbohydrate 49.8, Fiber 7.8, Sugar 6.8, Protein 90.8
BAKED LEMON CHICKEN AND POTATOES RECIPE
Yukon gold potatoes and hearty chicken thighs are tossed with a lemon, garlic, and herb seasoned oil and baked on a single sheet pan until browned, tender and distinctively delicious!To finish the meal serve with a side of steamed green beans, broccoli or asparagus.
Provided by Jaclyn
Categories Main Course
Time 1h5m
Number Of Ingredients 10
Steps:
- Move oven rack up one level from center. Preheat oven to 400 degrees and spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray (preferably use a dark coated baking sheet to encourage browning).
- In a small mixing bowl whisk together olive oil, lemon zest, lemon juice, garlic, thyme, rosemary, and 3 Tbsp parsley.
- Place potatoes in a large mixing bowl then pour or spoon half the herb mixture over the potatoes. Toss to evenly coat, season with salt and pepper to taste and toss.
- Spread potatoes evenly over prepared baking sheet.
- Place chicken in now empty large mixing bowl, pour remaining half of the herb mixture over chicken and toss to evenly coat. Season both sides of thighs with salt and pepper and place evenly over potato layer on baking sheet.
- Bake in preheated oven until chicken is cooked through and potatoes are tender, about for 45 minutes. For more browned chicken broil during the last few minutes.
- If you find the chicken is done earlier than the potatoes you can remove chicken to a plate and continue to bake potatoes until soft.
- Remove from oven and sprinkle remaining parsley over everything and serve.
Nutrition Facts : Calories 615 kcal, Carbohydrate 38 g, Protein 32 g, Fat 38 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 165 mg, Sodium 150 mg, Fiber 5 g, Sugar 2 g, UnsaturatedFat 25 g, ServingSize 1 serving
More about "greek lemon chicken and potato bake food"
HOW TO MAKE GREEK LEMON CHICKEN AND POTATOES | …
From thekitchn.com
Estimated Reading Time 7 mins
GREEK CHICKEN - CAFE DELITES
From cafedelites.com
4.9/5 (8)Estimated Reading Time 3 minsServings 8
- Combine marinade ingredients together in a large, shallow dish. Add the chicken and coat evenly. Cover and marinate for 15 minutes if rushed, 1 hour if time allows, or over night, turning each chicken thigh occasionally in the marinade.
- Preheat oven to 220°C | 430°F. Spray a baking pan / sheet with cooking oil spray, or lightly grease with oil. Arrange the chicken, potatoes and onion wedges on the baking tray / sheet. Drizzle the potatoes and onion with a small amount of olive oil and juice from half of the lemon. Season chicken. potatoes and onion with the extra salt and pepper to taste, and extra oregano. Toss the potatoes and onion through the oil mixture to evenly coat. Slice the remaining lemon into thick slices and arrange over the chicken.
- Bake until the potatoes are golden/crispy on the outside and tender on the inside, and the chicken is completely cooked through (about 30 minutes). Change oven setting to grill / broil on a medium heat setting for about 5 minutes, or until crispy and golden brown. Serve with olives and feta cheese.
GREEK LEMON CHICKEN - A CEDAR SPOON
From acedarspoon.com
4.4/5 (25)Category ChickenServings 6Total Time 45 mins
- In a large mixing bowl combine the olive oil, red wine vinegar, lemon juice, garlic, oregano, thyme, salt and pepper. Mix well. Add the chicken thighs to the marinade mixture and mix with tongs until all of the chicken is coated.
- In a large skillet or dutch oven, heat the 2 Tablespoons olive oil over medium-high heat. Add the chicken and cook until brown, about 2 minutes on each side. Transfer the chicken to a plate. Repeat until all the chicken has been browned. Set aside on a plate.
- Add more 2 Tablespoons of olive oil and add the onion and potatoes and sauté for 5 minutes. Add the chicken back in to the pot along with the lemon slices and broth and bring to a boil.
- Cover and reduce the heat to low or medium-low and simmer for 30-35 minutes or until the potatoes are tender and the chicken reachers 165 degrees F.
BAKED GREEK CHICKEN AND POTATOES - REAL GREEK RECIPES
From realgreekrecipes.com
3.9/5 (11)Category Main CourseCuisine GreekCalories 898 per serving
- Cut the chicken into 4 portions, separating the legs and breasts. Rinse well and place in a large pan about 33 cm x 38 (13x 15-inch) with its skin facing upwards.
- Cut the potatoes into wedges and place all around the chicken. Cut the garlic cloves in half and toss them here and there. Don't let them sit on the surface of the chicken though, so they won't get burned.
- Add 1 cup of water to cover the bottom of the pan. Add also the lemon juice and lemon zest. Drizzle the olive oil all over on top.
GREEK CHICKEN AND POTATOES - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (43)Total Time 55 minsCategory MainCalories 425 per serving
- Place the olive oil, lemon juice, lemon zest, salt, pepper, garlic and oregano in a large bowl. Whisk to combine.
- Coat a sheet pan with cooking spray. Arrange the chicken and potatoes on the pan in a single layer.
GREEK CHICKEN TRAY BAKE WITH POTATO AND VEGETABLES ...
From carriecarvalho.com
4.3/5 (14)Total Time 50 minsCategory Main CourseCalories 714 per serving
- Place the potatoes on a baking tray, drizzle with olive oil and season with salt and pepper. Toss to make sure the oil and seasoning are well distributed.
- Put the tray with the potatoes in the preheated oven for 10 minutes while you prepare the rest of the dish.
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