Greek Lemon Garlic Chicken Thighs And Potatoes Food

EASY BAKED GREEK CHICKEN WITH POTATOES

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.

GREEK LEMON OVEN ROASTED CHICKEN THIGHS

Steps:

• To make the marinade, place the lemon juice, olive oil, garlic, yogurt, oregano, 1 teaspoon of salt and ground black pepper in a zip-top bag or a non-reactive bowl.
• Lightly season the chicken thighs with salt. Place the chicken into the marinade and mix to combine making sure the chicken is evenly coated. Marinate for 15 minutes or up to 24 hours.
• Preheat the oven to 375 degrees Fahrenheit. Place the chicken, skin side up in a cast iron skillet or baking dish. Pour the marinade over the chicken.
• Bake for 20 minutes. Remove the skillet/baking dish from the oven and add the Feta cheese, tomatoes and Kalamata olives on top and in between the chicken pieces.
• Return to the oven and bake for 15 to 20 minutes or until the chicken is cooked through and golden brown. Remove from the oven, garnish with lemon slices (optional) and serve.

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.

GREEK-STYLE LEMON-GARLIC CHICKEN

Steps:

• Preheat oven to 375°. Scrub potatoes; cut each into 8 wedges and place in a shallow roasting pan. Top with olives and chicken. In a small bowl, whisk oil, lemon juice, garlic, salt, oregano and pepper until blended. Drizzle over chicken and potatoes. Pour chicken broth around chicken into pan., Bake, uncovered, 60-70 minutes or until a thermometer inserted in chicken reads 170°-175° and potatoes are tender. Serve with pan juices.

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!

GREEK LEMON CHICKEN WITH POTATOES

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-GARLIC CHICKEN THIGHS AND POTATOES

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).

GREEK LEMON CHICKEN WITH POTATOES

Steps:

• 1. Preheat oven to 325F. Rinse and dry your chicken thighs. Season both sides of your chicken thighs (legs) with rub and place in a large baking pan.
• 2. Scrub your potatoes and quarter. Place in a medium bowl. Add the rest of your rub and 1/2 your lemon juice. Mix your potatoes thoroughly and place potatoes in between chicken thighs. Fill your pan. Pour rest of juice all over your chicken and potatoes. Drizzle with olive oil.
• 3. Cover with aluminum foil. Bake for 1 hour. Drain excess juices out of baking pan, (chicken should have released some juices, you want to discard the excess juices otherwise your chicken and potatoes will not crisp), do leave a little bit of juice though at the bottom. Bake for another half hour. Last half an hour of baking, increase baking temp. to 375. Uncover foil from pan and let potatoes and chicken get nicely roasted. Remove from oven, let sit for 5-7 minutes or so. Plate your chicken and potatoes onto a plate and taking some of the leftover sauce from the baking pan, drizzle it over your chicken and potatoes. Serve with a nice salad and some rolls (crusty rolls are even better) for dipping into the sauce!!

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.)

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 sheet pan with cooking spray.
• Place chicken and marinade in pan; add potatoes. Bake until chicken is cooked through and potatoes are tender, about 60 minutes. Sprinkle with fresh parsley sprigs.
• Serving size: About 2 chicken thighs and 5 potato halves

SIMPLE GREEK LEMON CHICKEN THIGHS WITH POTATOES (LOW FAT) FOR 1

Steps:

• Combine the olive oil, lemon juice, garlic and oregano and use to coat the chicken. Set aside to marinade for at least 30 minutes.
• Preheat the oven to 190C/Gas 5.
• Put the chicken, marinade, potatoes and lemon wedges into a roasting tin and roast for ¾ - 1 hour, until the chicken is cooked right through, and the potatoes are tender.

CROCK POT GREEK LEMON CHICKEN AND POTATOES

Steps:

• Place potatoes and onions in an even layer in a 6-quart crock pot.
• Pour in chicken broth; sprinkle with half the garlic, half the oregano, half the basil and half the rosemary; season with salt and pepper.
• Heat oil in a large heavy bottomed pot, over medium-high heat.
• Working in two batches, dab skin side of half the chicken thighs dry with paper towels, season with salt and pepper and sear in pot, skin side down, until golden brown, about 4 minutes.
• Transfer chicken to crock pot over potato layer; repeat with remaining thighs.
• Slowly and evenly pour lemon juice over chicken thighs; sprinkle in remaining half of the garlic, oregano, rosemary and basil over the chicken.
• Sprinkle 1 tsp. lemon zest over chicken, reserve remaining 1 tsp. in a container in refrigerator until ready to serve.
• Cover and cook on low heat 5 1/2 - 7 hours.
• When serving warm, spoon some of the slow cooker juices over each serving, sprinkle with fresh parsley and remaining 1 tsp. lemon zest.

BAKED LEMON CHICKEN AND POTATOES RECIPE

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.