Greek Lemon Chicken For Those Who Want To Lose Weight Food

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.

LEMON GREEK CHICKEN

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-STYLE ROAST CHICKEN WITH GARLIC, LEMON & HERBS

Steps:

• Combine the garlic, lemon juice, olive oil, herbs and sea salt and pepper in a bowl. Place the chicken on a plate and coat with the marinade on both sides (make sure to brush the bits under the wing). Place the chicken in a Ziplock bag and pour in the remaining marinade. Mix it around in the bag, remove any excess air and zip it up. Leave in the fridge for 30 minutes minimum or for a few hours/overnight, ideally. Remove from the fridge for 15 minutes before cooking to bring to room temperature.
• To cook the chicken, preheat the oven to 200 C/ 400 F. Put a piece of parchment paper on a flat baking tray and place the chicken on top, skin side up. Scoop and spread the remaining marinade over the top. Place in the oven, middle shelf, and cook for 40-45 minutes (depending on the size of the chicken, slightly smaller birds should only need 40 minutes for half of it). If cooking a whole bird, keep it in for 50-60 minutes.
• Once the cooking time is up, remove from the oven and rest on a cutting board under some foil for about 5-10 minutes. Serve with a few slices of lemon as is or carve it into smaller pieces. I like to cut it into a drumstick, leg, wing, and then slice the breast into smaller pieces. This should feed 2-3 people, plus sides.

GREEK LEMON CHICKEN THIGHS AND POTATOES

Steps:

• Place lemon juice, broth, oil, garlic and oregano in a large resealable plastic bag or medium glass bowl. Add chicken, seal bag or cover bowl, and marinate at least 2 hours or up to overnight in refrigerator.
• Preheat oven to 350ºF. Coat a 9 X 11-inch pan with cooking spray.
• Place chicken and marinade in pan; add potatoes. Bake 60 minutes, or longer for softer potatoes. Yields about 2 chicken thighs and 5 potato halves per serving. (Note: You may substitute boneless, skinless chicken breasts for the thighs but reduce the cooking time by 15 minutes.)

ONE PAN GREEK LEMON CHICKEN AND POTATOES

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.

GREEK LEMON CHICKEN FOR THOSE WHO WANT TO LOSE WEIGHT

Steps:

• Combine the first 5 ingredients in a bowl.
• Mix well.
• Place chicken breasts between 2 sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly.
• Transfer chicken to a dish.
• Add marinade and refrigerate for 30 minutes.
• Turn on broiler.
• Place breasts in a shallow baking dish.
• Brush with half the marinade.
• Broil for 4-5 minutes.
• Turn, brush with the remaining marinade, and broil for another 4-5 minutes or until browned.
• Serve with pan juices.
• Serve sprinkled with parsley and garnished with lemon slices.