Lemon Greek Chicken 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:

• Preheat oven to 400 degrees.
• In a bowl, combine lemon zest, juice and oil.
• Press in garlic, add oregano, salt and black pepper; set aside.
• In a ziplock bag toss all the vegetables in 1/2 of the lemon juice mixture and layer on the bottom of a baking pan.
• Place chicken on top of vegetables; brush with remaining lemon juice mixture.
• Bake 1 hour or until chicken is no longer pink in the center, brushing chicken and vegetables with pan juices several times throughout the baking time.
• Note: I make a little extra lemon juice mixture to make it even zestier.

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 LEMON CHICKEN

Steps:

• Rinse chicken under cold water and then pat dry with paper towels.
• Cut chickens in half lengthwise.
• Finely grate zest from 1 lemon and then whisk zest, juice (of the lemon), oil, garlic and oregano in a small bowl.
• Place chicken in a glass or ceramic dish and drizzle with half the marinade and then turn to coat and reserve remaining marinade and cover the chicken with plastic wrap and chill for 15 minutes to marinate.
• Preheat barbecue to moderate.
• Drain marinade from chicken and discard the marinade.
• Spray chicken with oil and then add chicken, cut side down, to barbecue grill, cook, covered for 15 minutes.
• Turn chicken, basting every 5 minutes with reserved marinade and cover to cook for 15 to 20 minutes until browned and cooked through.
• Transfer chicken to a heatproof plate and cover with foil to rest for 5 minutes.
• Cut remaining lemons into quarters and spray with oil and add to the barbecue grill, cook turning for 2 to 3 minutes or until browned and heated.
• Serve chicken with salad and lemon wedges.

GREEK LEMON CHICKEN

Steps:

• Preheat oven to 400 degrees.
• Cut 2 lemons into 12 slices; sprinkle with 1 t. seasoning. With fingers, loosen skin from chicken breasts. Arrange 3 lemon slices under skin of each breast; smooth skin over lemons. Place in large roasting pan.
• Cut remaining lemons into edges. Place lemon wedges and onion around chicken. Sprinkle with salt, pepper and remaining seasoning; add olives.
• Roast until juices run clear when chicken is pierced with fork, about 45 minutes. Transfer to serving platter. Drizzle with pan juices. Let stand 10 minutes.
• Just before serving, sprinkle with mint. Garnish with mint sprigs.