One Pan Greek Lemon Chicken With Baby Potatoes Food

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

SHEET PAN GREEK CHICKEN

Sheet Pan Greek Chicken image

Sheet Pan Greek Chicken and Potatoes is a super flavorful all-in-one meal that is light and easy to prepare. Serve with tzaziki sauce!

Provided by Brandie @ The Country Cook

Categories Main Course

Time 50m

Number Of Ingredients 17

Ingredients

1.5 pounds baby potatoes ((red or yellow))
4 boneless, skinless chicken breasts
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
2 Tablespoons red wine vinegar
2 cloves garlic (minced)
2 teaspoons dried oregano
1/2 teaspoon coriander
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1 1/2 cups plain Greek yogurt
1 cup peeled and finely diced cucumber
1 Tablespoon fresh lemon juice
1 Tablespoon chopped fresh dill
1 teaspoon grated garlic
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Steps:

Slice potatoes in half. Place sliced potatoes into a gallon-size ziploc bag and the chicken breasts in a separate gallon-size ziploc bag.
Prepare the marinade for both bags. In a bowl, mix together the lemon juice, vinegar, olive oil, garlic, oregano, coriander salt and pepper. Whisk together well. Evenly distribute marinade into each bag. Slice half a lemon and place it into the bag with the chicken.
Place bags into the refrigerator and allow to marinate for at least 45 minutes.
Prepare tzaziki sauce: In a medium bowl, combine Greek yogurt, diced cucumber, lemon juice, dill garlic, salt & pepper. Stir well. Cover and place into the refrigerator (I think it gets better the longer it sits.)
When ready to cook the chicken and potatoes, preheat oven to 400f degrees. Place marinated chicken and potatoes onto a baking sheet.
Bake for about 25-30 minutes (until chicken reaches an internal temperature of 165f degrees.)
Optional: Place baking pan under the broiler for about 2-3 minutes to crisp up the potatoes then garnish with fresh parsley.
Serve with tzaziki sauce.

Nutrition Facts : Calories 458 kcal, Carbohydrate 36 g, Protein 36 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 77 mg, Sodium 1341 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

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One Pan Greek Lemon Chicken With Baby Potatoes Food

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.

SHEET PAN GREEK CHICKEN

Sheet Pan Greek Chicken and Potatoes is a super flavorful all-in-one meal that is light and easy to prepare. Serve with tzaziki sauce!

People also searched

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