One Dish Greek Chicken And Potatoes Food

GREEK CHICKEN AND POTATO BOWL

Greek Chicken and Potato Bowl image

How do you make our Big Fat Greek Salad bigger and fatter? By adding garlic, lemon, and herb chicken and some crispy, crunchy, pan dripping-soaked potatoes. And yes, we could've called this Greek Chicken and Potato Salad, but it's come to my attention that these days, people really enjoy eating things called "bowls."

Provided by Chef John

Time 7h5m

Yield 4

Number Of Ingredients 25

Ingredients

2 pounds boneless, skinless chicken thighs
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 teaspoons dried oregano
¼ teaspoon red pepper flakes
1 pinch cayenne pepper
4 cloves garlic, minced
1 large lemon, juiced
¼ cup olive oil
2 medium russet potatoes, peeled and cut into 1-inch cubes
1 pinch kosher salt
1 splash olive oil
¼ cup red wine vinegar
⅓ cup olive oil, or to taste
1 large lemon, juiced
salt and freshly ground black pepper to taste
2 tablespoons chopped flat-leaf (Italian) parsley
2 tablespoons chopped fresh oregano
2 cups cubed English cucumber
2 cups halved cherry tomatoes
½ cup sliced red onion
1 cup cubed feta cheese
4 cups mixed salad greens

Steps:

Combine chicken thighs, 2 teaspoons kosher salt, pepper, rosemary, thyme, oregano, red pepper flakes, cayenne, garlic, lemon juice, and 1/4 cup olive oil in a large mixing bowl. Toss very thoroughly to combine, making sure the chicken thighs are completely and evenly coated with the marinade.
Wrap in plastic and marinate in the refrigerator for 6 to 12 hours.
Preheat the oven to 475 degrees F (245 degrees C). Line a baking sheet with foil and grease generously with olive oil.
Meanwhile, halve potatoes lengthwise; slice each half into 3 equal pieces. Dice into cubes and set aside.
Transfer chicken thighs to the prepared sheet pan smooth-side up, spacing evenly. Reserve any excess marinade in the bowl.
Add the potatoes to the bowl the chicken was in, along with a splash of olive oil and a large pinch of salt. Toss well to coat evenly. Scatter potatoes onto the chicken and distribute as evenly as possible in between the chicken thighs to fill any empty spaces.
Roast in the center of the preheated oven until the chicken is cooked through, about 35 minutes. Remove chicken to a plate or dish and cover. Chicken can be cut into bite-sized pieces if desired.
While chicken and potatoes are cooking, whisk red wine vinegar, olive oil, lemon juice, salt, and pepper together for dressing. Taste and adjust vinegar or oil as needed. Whisk in parsley and oregano.
Toss the potatoes in the chicken fat and pan drippings, and return to the oven until well browned and crusty, 10 to 15 minutes. Let potatoes rest for a few minutes before removing them with a spatula.
To make bowls, toss together cucumbers, tomatoes, red onions, feta cheese, chicken, potatoes, and dressing until evenly combined. Serve on top of a bowl of greens.

Nutrition Facts : Calories 909.3 calories, Carbohydrate 38.4 g, Cholesterol 196.2 mg, Fat 63.2 g, Fiber 8.3 g, Protein 52.4 g, SaturatedFat 18.6 g, Sodium 1925.9 mg, Sugar 4.8 g

ONE DISH GREEK CHICKEN AND POTATOES

One Dish Greek Chicken and Potatoes image

One dish, one time, one temperature easy and tasty Greek Chicken and Potatoes, I use Light Country Crock Butter Spread instead of butter to cut back on fat content.

Provided by Yummy Stuff

Categories One Dish Meal

Time 1h

Yield 3 breasts, 3 serving(s)

Number Of Ingredients 7

Ingredients

3 whole chicken breasts, skin and bone included
3 tablespoons lemon juice
2 tablespoons olive oil
3/4 cup butter
3 teaspoons oregano
5 red potatoes, quartered
1 tablespoon minced garlic

Steps:

Preheat oven to 400°F.
Wash and quarter potatoes, peel if desired.
Rinse chicken breasts.
Spray large casserole dish with cooking spray.
Place chicken breast in casserole dish.
Melt butter using 1/4 cup of it to baste onto the chicken.
Sprinkle 1 Tbsp oregano, 1/2 Tsp of minced garlic, salt and pepper on chicken.
Mix the remaining 1/2 cup of butter with the olive oil and lemon juice and mix well.
Place quartered potatoes around the chicken breast.
Pour butter, olive and lemon juice mixture over potatoes, careful not to rinse away the seasoning on the chicken.
Total Bake time is 50 minutes.
Bake for 15 minutes, then baste chicken with butter mixture and add the remaining 2 Tbsp oregano to the potatoes with salt and pepper to taste.
Continue baking, basting every fifteen minutes.

Nutrition Facts : Calories 1242.2, Fat 82.4, SaturatedFat 38.2, Cholesterol 307.6, Sodium 652.7, Carbohydrate 58.7, Fiber 6.3, Sugar 5, Protein 67.9

GREEK LEMON CHICKEN AND POTATOES

Greek Lemon Chicken and Potatoes image

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

Ingredients

4 pounds skin-on, bone-in chicken thighs
1 tablespoon kosher salt
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
1 teaspoon dried rosemary
1 pinch cayenne pepper
½ cup fresh lemon juice
½ cup olive oil
6 cloves garlic, minced
3 russet potatoes, peeled and quartered
⅔ cup chicken broth, plus splash to deglaze pan
chopped fresh oregano for garnish

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

More about "one dish greek chicken and potatoes food"

SHEET PAN GREEK CHICKEN - SPEND WITH PENNIES

Web Apr 21, 2020 Combine baby potatoes, onion, 1 tablespoon olive oil and salt and pepper to taste. Place on a parchment lined pan. Nestle …
From spendwithpennies.com
5/5 (15)
Total Time 1 hr 38 mins
Category Casserole, Chicken, Main Course
Calories 462 per serving

Combine marinade ingredients and pour over chicken. Marinate at least 15 minutes or up to 4 hours.
Combine baby potatoes, onion, 1 tablespoon olive oil and salt and pepper to taste. Place on a parchment lined pan. Nestle marinated chicken on the pan between the potatoes. Bake 30 minutes
Toss bell peppers and tomatoes with remaining 1/2 tablespoon olive oil and season with salt & pepper. Add to the pan and bake an additoinal 20 minutes or until potatoes are tender and chicken reaches 165°F.

One Dish Greek Chicken And Potatoes Food

GREEK CHICKEN AND POTATO BOWL

ONE DISH GREEK CHICKEN AND POTATOES

One dish, one time, one temperature easy and tasty Greek Chicken and Potatoes, I use Light Country Crock Butter Spread instead of butter to cut back on fat content.

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.

More about "one dish greek chicken and potatoes food"

SHEET PAN GREEK CHICKEN - SPEND WITH PENNIES

GREEK LEMON CHICKEN AND POTATOES (KOTOPOULO LEMONATO)

EASY GREEK CHICKEN AND POTATOES - THE GREEK FOODIE

ONE PAN GREEK CHICKEN & ROASTED VEGGIES - A SAUCY …

GREEK CHICKEN AND POTATOES - SUNDAY SUPPER MOVEMENT

ONE PAN GREEK-STYLE ROASTED CHICKEN & POTATOES

GREEK CHICKEN AND POTATOES - DINNER AT THE ZOO

GREEK CHICKEN - JULIA'S ALBUM

WHOLE ROASTED GREEK CHICKEN AND POTATOES - THE DEFINED DISH

CHICKEN TIKKA MASALA SWEET POTATO - EATINGWELL

ONE DISH GREEK LEMON CHICKEN AND POTATOES – FOOD 400°

THE ONE INGREDIENT FOR THE CRISPIEST CHICKEN - ALLRECIPES

BEST GREEK CHICKEN RECIPE - HOW TO MAKE GREEK CHICKEN

GREEK CHICKEN MARINADE - THE RECIPE REBEL

ONE PAN GREEK CHICKEN - DAMN DELICIOUS

ONE-POT GREEK LEMON CHICKEN W/ POTATOES, MUSHROOMS & PEAS ...

GREEK LEMON POTATOES - CLOSET COOKING

ONE PAN GREEK CHICKEN AND POTATOES RECIPE | LITTLE SPICE JAR

ONE-POT GREEK ROAST CHICKEN WITH POTATOES & ASPARAGUS

ONE PAN GREEK CHICKEN AND POTATOES - THE SEASONED MOM

GREEK CHICKEN - CAFE DELITES

ONE POT GREEK CHICKEN AND POTATOES - GIRL AND THE KITCHEN

GREEK CHICKEN AND POTATOES | GREEK CHICKEN RECIPES, GREEK …

ONE-SKILLET GREEK LEMON CHICKEN AND POTATOES | KITCHN

GREEK CHICKEN AND POTATOES RECIPE • UNICORNS IN THE KITCHEN

16 BUDGET-FRIENDLY POTATO RECIPES - REDBOOK

ONE PAN GREEK ROAST CHICKEN AND ROAST POTATOES

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

You'll also love

Related Search