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
LEMON-HERB CHICKEN & PEPPERS POTATO BAKE
Peas and red peppers add a nice touch of color to this simple and delicious Healthy Living chicken and potato bake.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400ºF.
- Combine potatoes and peppers in 13x9-inch baking dish. Add broth, 1/4 cup dressing and 2 Tbsp. lemon juice; toss to coat. Add garlic and oregano; mix lightly. Cover.
- Bake 40 min. Meanwhile, pour combined remaining dressing and lemon juice over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.
- Remove chicken from marinade; discard marinade. Place chicken on top of potato mixture; top with peas and 2 Tbsp. cheese. Bake, uncovered, 20 min. or until chicken is done (165ºF). Sprinkle with remaining cheese.
Nutrition Facts : Calories 340, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 31 g
LEMON AND HERB-ROASTED CHICKEN AND POTATOES
My go-to weekend dinner recipe. Chicken packed with citrus flavor plus potatoes. The first half of the process can be done in an Instant Pot®, and the second half in the oven for even browning. Or you can use an iron skillet throughout.
Provided by Jiya Ann
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 50m
Yield 2
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Rub chicken with 1 tablespoon lemon juice, sea salt, and pepper. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and place the chicken in the pot, skin-side down. Cook for 5 minutes. Turn over and cook until chicken releases some juices and the skin is lightly browned, about 5 minutes more. Add broth. Transfer chicken to a baking dish.
- Add potatoes, remaining lemon juice, lemon slices, oregano, parsley, rosemary, thyme, 2 teaspoons salt, 1 teaspoon black pepper, and garlic to the pressure cooker. Cook and stir until flavors blend, about 3 minutes. Add cilantro and mix well. Spoon mixture on top of the chicken in the baking dish. Ensure the potatoes are well-coated with herbs. Cover the dish with a piece of aluminum foil and poke a few holes in it.
- Bake in the preheated oven until chicken is brown on the outside and no longer pink on the inside, and potatoes are tender, about 20 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C). Serve hot.
Nutrition Facts : Calories 607.2 calories, Carbohydrate 68.7 g, Cholesterol 70.8 mg, Fat 29.7 g, Fiber 12.6 g, Protein 27.6 g, SaturatedFat 5.5 g, Sodium 2592.6 mg, Sugar 0.9 g
LEMON ROASTED CHICKEN AND POTATOES
One pan roasted chicken and potatoes tossed in the most flavorful lemon spice combo and roasted in the oven until juicy tender. It's such an easy weeknight meal!
Provided by Katya
Categories Main
Time 1h20m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 F. Line a rimmed baking pan with parchment paper and set aside.
- Combine the olive oil, lemon zest, lemon juice, garlic, Italian seasoning, onion powder, thyme, paprika, and red pepper flakes.
- Add the chicken, potatoes, and onions to a large bowl. Pour the lemon spice mixture, season to taste with salt and pepper, and toss thoroughly to combine.
- Arrange the chicken skin side up, potatoes, and onions on the prepared baking pan. I like to lightly season everything with salt and pepper once arranged on the pan to ensure it is seasoned well before going in the oven.
- Cover tightly with aluminum foil and bake, covered, for 40 minutes.
- Uncover, toss the potatoes around and spoon some of pan juices over the chicken. Top with lemon slices, and continue baking, uncovered, for additional 25-30 minutes or until chicken is fully cooked and potatoes are tender.
- Remove from the oven and let rest for 5-10 minutes. Garnish with fresh parsley before serving.
Nutrition Facts : Calories 421 calories, Sugar 2.4 g, Sodium 187.6 mg, Fat 17.4 g, SaturatedFat 3.5 g, TransFat 0 g, Carbohydrate 26.3 g, Fiber 2.9 g, Protein 40.3 g, Cholesterol 177.6 mg
LEMON AND HERB ROAST CHICKEN AND VEGETABLES
Enjoy a healthy version of Sunday roast chicken dinner in only 40 minutes. And save big by carving up three roasted chicken breasts for four people (it's plenty). If you buy a four-pack, roast the fourth breast and set aside to add to a green salad or soup later in the week.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Adjust the oven rack to the top position and preheat to 450 degrees F. Toss together the potatoes, carrots, celery, onions, 1 teaspoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet and arrange in a single layer. Roast until the vegetables brown slightly and the potatoes just begin to soften, about 20 minutes, tossing halfway through.
- Meanwhile, rub the chicken breast skin with the remaining 1 teaspoon oil and sprinkle with the poultry seasoning and 1/2 teaspoon salt. Once the vegetables begin to soften, put the chicken breasts on top and roast until the skin is golden brown and the chicken reaches an internal temperature of 165 degrees F, 20 to 25 minutes.
- Remove the chicken breasts and let them rest for a few minutes. Toss the roasted vegetables with juice from 1 of the lemon halves and the parsley. Cut the bones from the chicken breasts and slice the meat. Divide the chicken and roasted vegetables among 4 plates. Cut the remaining lemon half into wedges and serve alongside.
LEMON & HERB CHICKEN POTATO CASSEROLE
AIP: Sweet potato can be used instead of white potato. Turkey can be used instead of chicken. Nutritional yeast flakes are a cheesy and nutritious alternative to cheese and can be purchased in the bulk foods section or with other spices at your local health food store. Arrowroot powder/starch can be purchased in health food stores and online. Tapioca flour/starch can be used instead of arrowroot.
Provided by Irena Macri
Categories Dinner
Number Of Ingredients 15
Steps:
- Preheat the oven to 200 C / 390 F.
- Place a large frying pan over medium heat. Add the onions and sauté for 5-7 minutes, stirring a few times.
- In the meantime, pan-fry the chicken for 1-2 minutes over high heat in a separate frying pan - to brown off slightly. Remove from heat and set aside.
- Add the rest of the gravy ingredients to the onions, stir and bring to boil. Let the mixture bubble away for a minute; then, remove from the heat. Dissolve arrowroot powder in 2-3 tablespoons of water and add to the gravy. Stir through - it will thicken slightly.
- Add the chicken, carrot and potatoes to a casserole dish and pour over the sauce. Sprinkle with pepper and stir through. Wedge in the lemon slices in a few places and cover the dish with foil or an ovenproof lid.
- Bake for 25 minutes at 200 C / 390 F. Then uncover and reduce the heat to 180 C / 360 F. Bake for a further 15 minutes. Sprinkle with extra herbs for garnish.
- Serve with steamed greens or a fresh salad.
BAKED LEMON HERB CHICKEN & POTATOES
Easy and healthy baked lemon herb chicken & potatoes is a cinch to fix and perfect for busy weeknights and picky eaters - it's a winner with everybody to tries it.
Provided by Tiffany
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees and grease a large baking dish.
- Season chicken on both sides with salt and pepper to taste. Arrange chicken and chopped potatoes on baking dish. Thinly slice one lemon and slide lemon slices between some of the potatoes and chicken.
- Whisk together melted butter, Italian seasoning, garlic powder, onion powder, lemon juice (from remaining two lemons), and butter. Drizzle mixture over chicken and potatoes.
- Bake for 25-30 minutes until chicken is cooked through and potatoes are fork-tender. Garnish with fresh herbs if desired and serve.
Nutrition Facts : Calories 282 kcal, Carbohydrate 34 g, Protein 28 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 74 mg, Sodium 159 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving
LEMON & HERB ROASTED CHICKEN
A simple, fool-proof recipe for roasted chicken made in 1 pan with 6 ingredients. Infused with melted butter, rosemary, and fresh lemon. Crispy on the outside, tender on the inside. Perfect for the holidays and beyond.
Provided by Minimalist Baker
Categories Entree
Time P1DT1h20m
Number Of Ingredients 10
Steps:
- NOTE: This chicken does best when prepped 24 hours in advance. If that's not doable, season and chill at least 8-10 hours before cooking for crispier skin and more flavorful chicken.
- Set chicken on a clean plate then wash hands with hot soapy water. Melt butter and drizzle over the skin of the chicken and brush to distribute evenly. Season the exterior and interior cavity of the chicken with salt and pepper (as the recipe is written, about 3/4-1 Tbsp sea salt and 1-2 tsp black pepper). This sounds like a lot of salt, but there should be a generous layer of seasoning on the chicken so it flavors the meat well. (For a roughly 4 lb. chicken, we used about 1 Tbsp salt and 2 tsp black pepper total.)
- Insert the lemon and fresh rosemary into the cavity - this infuses more flavor and also makes for a more flavorful broth (if making broth afterward).
- Set the chicken in the fridge uncovered (this allows the chicken to dry out a bit, which helps it crisp more when roasting). Wait 24-36 hours (ideally) or at least 8-10 hours to cook. At this time, be sure to wash hands with hot soapy water again and clean all surfaces well to avoid spreading bacteria.
- Once you're ready to cook your chicken, preheat oven to 450 degrees F (232 C). Get out a large rimmed roasting pan or cast-iron skillet (we like this baking dish). If adding veggies (optional) add carrots and potatoes to the pan. Drizzle with a bit of oil and season well with salt and pepper. Then toss to combine.
- Arrange the veggies around the perimeter of the dish, then add the chicken (breast side up) in the center (if not baking with veggies, just place chicken in center of pan).
- Bake for 45 minutes to 1 hour 15 minutes (UNCOVERED) or until the exterior is crispy and golden brown and the internal temperature of the thickest part of the thigh reads 165 F (74 C). I also like to measure the breast temperature to ensure it's done in the center as well (also 165 F / 74 C). For an accurate read, be sure the thermometer is not touching bone.
- Remove from oven and let chicken rest for about 10-15 minutes before serving. This ensures the juices redistribute to keep the chicken moist.
- To slice the chicken, use a sharp knife to remove the wings and the thighs (option to cut the leg/drumstick from the thigh for easier serving portions). Then slice down either side of the breast bone and thinly slice the breasts into 1/4-inch serving portions. Use hands to carefully remove any other parts of meat from the bones. Lastly, if opting to make bone broth, save the bones (including the legs and wings after meat has been removed).
- To serve, arrange the carrots and potatoes on a serving platter and top with pieces of chicken. You will likely have a generous portion of cooking juices left over in the roasting pan, which I recommend transferring to a small dish and serving on the side to add more flavor as a lazy but delicious form of "gravy."
- Enjoy hot. Save cooled leftover meat and veggies covered in the fridge up to 2-3 days. Transfer meat up to the freezer after that and store up to 1 month (veggies won't freeze). Leftover meat can be enjoyed cold or hot (warm in the oven or microwave) on its own, or shredded and added to soup.
Nutrition Facts : ServingSize 1 servings, Calories 272 kcal, Carbohydrate 0.7 g, Protein 20.5 g, Fat 12.7 g, SaturatedFat 4.8 g, TransFat 0.34 g, Cholesterol 66 mg, Sodium 297 mg, Fiber 0.2 g, Sugar 0.1 g, UnsaturatedFat 6.23 g
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
LEMON AND HERB ROASTED CHICKEN WITH BABY POTATOES
Steps:
- Preheat the oven to 400 degrees F.
- Rinse the chicken with cool water, inside and out, then pat it dry with paper towels. Season the cavity with salt and pepper, and then stuff the lemon, garlic, and herbs inside. Place the chicken, breast-side up, in a roasting pan. Tie the legs of the chicken together with kitchen twine to help hold its shape. Toss the potatoes around the chicken. Season the whole thing with a fair amount of salt and pepper and drizzle with olive oil. Roast the chicken and potatoes for 1 to 1 1/2 hours. Don't forget to baste the chicken with the drippings and rotate the pan every 20 minutes or so to insure a golden crispy skin. The chicken is done when an instant-read thermometer says 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving. Serve with the roasted potatoes on the side.
LEMON-HERB CHICKEN WITH ROASTED POTATOES AND EASY CAESAR SALAD
Provided by Lesley Porcelli
Categories Chicken Leafy Green Herb Potato Poultry Vegetable Roast Dinner Root Vegetable Fall Winter Healthy Self Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 20
Steps:
- Chicken:
- Mix lemon juice, basil, oregano and garlic. Season chicken with salt and pepper. Heat oil over medium heat in a large skillet. Cook chicken 8 minutes; turn and cook 5 minutes more. Add lemon-juice mixture and stir up anything stuck to skillet. Reduce heat and cover; simmer until cooked through, about 6 minutes.
- Potatoes:
- Heat oven to 450°F. Toss all ingredients in a roasting pan and cover with foil. Cook 20 minutes. Remove foil; cook 20 minutes more, stirring once.
- Salad:
- Toast bread until very crisp, then rub each slice with 1 teaspoon garlic. Beat remaining 1 teaspoon garlic with anchovies, lemon juice, oil and salt with a fork in a salad bowl until well emulsified. Add lettuce; toss to evenly coat leaves. Grind black pepper over salad. Dice garlic toast and add croutons to salad. Toss again to mix well. Serve salad immediately.
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- In a small microwavable bowl melt butter and garlic for about 30 seconds mix in Herbes de Provence and salt and pepper.
- While the potatoes are cooking, Pat chicken thighs dry with a paper towel and brush butter mixture on, making sure you get some under the skin.
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4.8/5 (24)Total Time 55 minsCategory DinnerCalories 357 per serving
- To spatchcock the chicken, start by placing the chicken breast-side down on a large cutting board. Using sharp kitchen shears/scissors, cut down either side of the back-bone, removing it. Flip the chicken over so that the breast-side is up and push the chicken down to flatten it.
- Place the chicken in a roasting dish and season with salt, then spoon over half of the marinade. Make sure to rub the marinade all over the chicken. Lift the breast skin and spoon some of the marinade onto the breast meat.
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- Preheat the oven to 425° and position a rack in the lower third of the oven. In a bowl, mix the butter with the minced garlic, minced herbs and the lemon zest and season with salt and pepper.
- Pat the chicken dry. Rub half of the herb butter under the skin and the rest over the chicken; season with salt and pepper.
- Set the chicken breast-side-up on a rack in a roasting pan. Scatter the onion, lemon, garlic cloves and herb sprigs and add 1/2 cup of water. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned.
- Using tongs, turn the chicken breast-side-up. Add another 1/2 cup of water. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 175° to 180°.
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- Preheat the oven to 425 degrees F. Use a drizzle of olive oil to prepare the pan or Line a rimmed baking dish with parchment paper for easy cleanup and set aside.
- In a small bowl combine the 1/4 cup olive oil, lemon zest, lemon juice, garlic, Italian seasoning, onion powder, thyme, paprika, salt and red pepper flakes.
- In a large bowl, add the chicken, potatoes, and onions. Pour the lemon spice mixture overtop , season to taste with salt and pepper, and toss to combine and all ingredients are coated.
- Arrange the chicken thighs skin side up, and arrange the potatoes, and onions around the chichin in the prepared baking dish. Add a little more salt and pepper if needed before going in the oven.
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Cuisine AmericanTotal Time 1 hr 20 minsCategory Main CoursesCalories 421 per serving
- In a small bowl, combine the chopped herbs, olive oil, minced garlic and lemon zest. Season with salt and pepper. Reserve.
- Place the chicken, breast side up, on a large cutting board. Remove the giblets and trim excess fat. Season the chicken cavity with salt and pepper. Carefully use your fingers to loose the skin over the breasts. Using a sharp knife, make a few slits (3 or 4) on each thigh to allow the flavors to penetrate.
- Spread half of the herb mixture under the chicken skin, being careful not to tear it. Place two tablespoons of butter under the skin on each side.
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4.6/5 (23)Total Time 1 hr 50 minsCategory EntreeCalories 482 per serving
- Remove the chicken from the refrigerator and let sit at room temperature for 1 ½ to 2 hours. Preheat the oven to 475°F.
- Wash, cut, and prepare all of the vegetables for the vegetable nest. Combine the onions, celery, fennel, corn, tomatoes, carrots, sweet potatoes, brussels sprouts, and 3 garlic cloves in a bowl. Add 3 tablespoons olive oil, 1 teaspoon salt, and ¼ teaspoon pepper, stir to combine.
- Spread the vegetables in a casserole dish or roasting pan. Add 5 sprigs of thyme, 3 sprigs rosemary, and lemon slices to the vegetables.
- Prepare the chicken. Remove the neck and innards if they are still in the cavity. Using a paring knife, cut out the wishbone from the chicken (you can leave it in, it is sometimes harder to cut after roasting).
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Cuisine AmericanTotal Time 1 hr 40 minsCategory Main CourseCalories 380 per serving
- Mix together the herbs, 1/4 cup of olive oil, lemon salt and pepper. Rub chicken thoroughly inside and out with the mixture. Tuck the wings underneath the back breast. Place the chicken on a foiled sheet pan, and spray the foil with nonstick spray for easy cleanup.
- Mix together the onions, shallots, garlic, lemons, herbs, the remaining 1/4 cup of olive oil and salt and pepper. Place part of the mixture in the cavity and arrange the rest around the chicken.
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Servings 6-8Total Time 40 mins
- Process first 5 ingredients, 2 tablespoons oil, and 1/2 teaspoon salt in a food processor or blender until smooth, stopping to scrape down sides. Set aside.
- Toss together halved potatoes, 1/2 teaspoon pepper, remaining 2 tablespoons oil, and remaining 1/2 teaspoon salt in a large bowl; spread potato mixture in a single layer in an aluminum foil-lined 15- x 10-inch jelly-roll pan.
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4.6/5 (22)Category Main CourseCuisine AmericanTotal Time 1 hr 40 mins
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- Preheat oven to 375 degrees. Place a baking sheet or 9x13 inch pan into the oven and bring it to temperature while the oven preheats (you want it hot).
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5/5 (24)Category DinnerCuisine MediterraneanTotal Time 55 mins
- Pat thighs dry with paper towel. In a shallow dish, combine the lemon juice, 2 tablespoon of olive oil, vinegar, garlic, basil, oregano, parsley and salt. Pour out half of the marinade and store in a jug to use later.
- Add the chicken to the marinade in the dish 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.
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