Greek Lemon Chicken Drumsticks With Peppers Food
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 LEMON CHICKEN DRUMSTICKS WITH PEPPERS
This recipes comes from "Quick and Easy Low-Carb Cooking" by Nancy Hughes. It is easy to prepare and economical. Low in carbs it is perfect for those watching their carb intake. I used lemon pepper to reduce the sodium; however, you can use salt and pepper if preferred.
Provided by PaulaG
Categories Chicken Thigh & Leg
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- In a 9x13-inch baking pan, combine chicken, bell pepper, onion, and garlic; squeeze the juice of one lemon evenly over chicken and vegetables.
- Mix together 1 teaspoon lemon zest, oregano, lemon pepper and paprika.
- Lightly coat all with cooking spray and bake, uncovered, for 30 minutes.
- Turn chicken and cook 30-40 minutes longer.
- or until chicken is no longer pink in center.
- When chicken is done, place on serving platter; add juice of the remaining lemon to vegetables and pan drippings.
- Stir to blend, scraping bottom and sides of pan; spoon mixture over chicken and serve.
Nutrition Facts : Calories 186.8, Fat 4.5, SaturatedFat 1.1, Cholesterol 95.5, Sodium 113.1, Carbohydrate 9.9, Fiber 2.6, Sugar 3.8, Protein 26.8
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