GREEK-STYLE ROAST CHICKEN WITH GARLIC, LEMON & HERBS
This Greek-style roasted lemon garlic chicken is perfect for a weekend dinner and can be done with whole or half chicken, or smaller pieces of poultry. Whole30 and keto-friendly.
Provided by Irena Macri
Categories Main
Time 1h
Number Of Ingredients 7
Steps:
- Combine the garlic, lemon juice, olive oil, herbs and sea salt and pepper in a bowl. Place the chicken on a plate and coat with the marinade on both sides (make sure to brush the bits under the wing). Place the chicken in a Ziplock bag and pour in the remaining marinade. Mix it around in the bag, remove any excess air and zip it up. Leave in the fridge for 30 minutes minimum or for a few hours/overnight, ideally. Remove from the fridge for 15 minutes before cooking to bring to room temperature.
- To cook the chicken, preheat the oven to 200 C/ 400 F. Put a piece of parchment paper on a flat baking tray and place the chicken on top, skin side up. Scoop and spread the remaining marinade over the top. Place in the oven, middle shelf, and cook for 40-45 minutes (depending on the size of the chicken, slightly smaller birds should only need 40 minutes for half of it). If cooking a whole bird, keep it in for 50-60 minutes.
- Once the cooking time is up, remove from the oven and rest on a cutting board under some foil for about 5-10 minutes. Serve with a few slices of lemon as is or carve it into smaller pieces. I like to cut it into a drumstick, leg, wing, and then slice the breast into smaller pieces. This should feed 2-3 people, plus sides.
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
GREEK ROASTED CHICKEN AND POTATOES
You'll find this meal is a nice one to prepare for company or to serve your family for Sunday dinner. All you need with it is tossed salad and some crusty French bread. -Pella Visnick, Dallas, Texas
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 8-10 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Place chicken breast side up on a rack in a roasting pan. Sprinkle with salt and pepper and half of the oregano. Arrange potatoes around chicken; sprinkle with salt, pepper and remaining oregano. Pour butter and lemon juice over chicken and potatoes. Add chicken broth to pan., Bake, uncovered, 2-2-1/2 hours or until a thermometer inserted in thigh reads 170°, basting frequently with pan drippings. , Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken.
Nutrition Facts : Calories 425 calories, Fat 24g fat (8g saturated fat), Cholesterol 120mg cholesterol, Sodium 214mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 2g fiber), Protein 36g protein.
GREEK-STYLE LEMON ROASTED POTATOES
A great complement with souvlaki. I often cook this on the BBQ with the souvlaki. All you need is a great Greek salad for a full meal!
Provided by koko
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat.
- Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes.
- Roast potatoes in preheated oven until tender and golden brown, about 1 hour.
Nutrition Facts : Calories 282.1 calories, Carbohydrate 39.9 g, Fat 12.2 g, Fiber 5.1 g, Protein 4.6 g, SaturatedFat 1.7 g, Sodium 789.1 mg, Sugar 1.8 g
GREEK CHICKEN
A very good light summer dish. I serve it with sliced tomatoes, feta cheese, and garlic bread.
Provided by Karen
Categories World Cuisine Recipes European Greek
Time 8h45m
Yield 8
Number Of Ingredients 7
Steps:
- In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.
- Preheat grill for high heat.
- Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.
Nutrition Facts : Calories 412.4 calories, Carbohydrate 3.5 g, Cholesterol 97.1 mg, Fat 30.7 g, Fiber 1.4 g, Protein 31.1 g, SaturatedFat 6.7 g, Sodium 94.6 mg
GREEK-STYLE ROAST CHICKEN
This easy Greek recipe with potatoes, olives and feta can be made in one pot - use skin-on thighs for the most succulent roast chicken
Provided by Good Food team
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the potatoes in a roasting tin and drizzle with half the oil. Sit the chicken thighs on top, drizzle over the remaining oil and season. Roast in the oven for 30 mins.
- Add the cherry tomatoes, olives, oregano leaves and feta, then drizzle with the red wine vinegar. Return to the oven for another 25-30 mins until the chicken is cooked through and golden.
Nutrition Facts : Calories 574 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 3.5 milligram of sodium
GREEK LEMON POTATOES
For the dreamiest roasted potatoes - with creamy insides and very crispy outsides - follow this classic Greek method of roasting peeled potatoes in equal parts olive oil, lemon juice and chicken stock. The potatoes soak up the flavorful liquid, allowing the insides to remain tender while the outsides crisp in the oven's high heat. You can follow the same method for russet potatoes, though the final result will be less moist.
Provided by Ali Slagle
Categories vegetables, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 450 degrees. On a rimmed sheet pan, combine the chicken broth, olive oil, lemon juice and kosher salt. Toss the potatoes in the liquid to coat, then arrange the potatoes in an even layer, cut-sides down. Sprinkle the oregano over the potatoes, if using.
- Roast the potatoes, flipping halfway through, until fork-tender, dark brown and crispy on top, 55 to 60 minutes. (If the potatoes are cooked through but not as crispy as you'd like, run them under the broiler for a few minutes.) Sprinkle with flaky salt and black pepper as desired.
GREEK POTATOES (OVEN-ROASTED AND DELICIOUS!)
These potatoes are a staple in our home. Whether accompanying roast lamb or chicken, or just on their own, we have them a couple of times a week. They are delicious and the ones that get overly-brown in the pan and stick a bit are MINE! Clean up is a little tricky with this recipe, unless you line your pans with foil, but I find that just filling the pan up with hot, sudsy water and forgetting for an hour (something I apparently have no problem doing ;-)) helps a lot.
Provided by evelynathens
Categories Potato
Time 1h29m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 420°F A reviewer has suggested spraying the baking pan with Pam - that sounds like a great idea!
- Put all the ingredients into a baking pan large enough to hold them.
- Season generously with sea salt and black pepper.
- Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
- The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.
- Bake for 40 minutes.
- When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
- Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
- This will take about another 40 minutes.
- Do not be afraid of overcooking the potatoes- they will be delicious.
- Note: I often melt a bouillon cube in the water; if you do, make sure to cut back some on the salt.
Nutrition Facts : Calories 409.7, Fat 13.9, SaturatedFat 2, Sodium 23.9, Carbohydrate 66.2, Fiber 8.6, Sugar 3.2, Protein 7.7
ROASTED GREEK CHICKEN
Juicy, flavorful chicken meat with a crispy skin. Tastes wonderful and is super simple to make.
Provided by GatorJess
Categories World Cuisine Recipes European Greek
Time 1h25m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken legs in a deep, large baking dish. Massage 1 tablespoon olive oil onto each chicken leg. Squeeze lemon juice over the chicken. Arrange lemons around the chicken.
- Mix oregano, basil, garlic powder, salt, and pepper together in a bowl; sprinkle evenly over each chicken leg, flipping the chicken to season both sides.
- Cook chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 516.4 calories, Carbohydrate 16.8 g, Cholesterol 139.8 mg, Fat 34.6 g, Fiber 7.1 g, Protein 41.9 g, SaturatedFat 7.6 g, Sodium 2463.6 mg, Sugar 0.7 g
GREEK CHICKEN
Provided by Food Network
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 4
Steps:
- Season 1/2 chicken with salt, pepper, oregano and lemon juice. Place on grill for about 30 minutes or until juices run clear.
ROASTED GREEK CHICKEN
I came up with this after visit to a Greek Restaurant and having a wonderful meal of Greek Roast Chicken. I wanted to make it at home. This is a pretty close second. It's a great dinner when you are going to be home all day or if you aren't afraid to leave dinner in oven.
Provided by Pam Stewart
Categories Roasts
Time 6h
Number Of Ingredients 5
Steps:
- 1. Wash the chicken and rinse the cavity. Dry inside and out with paper towel
- 2. Mix toegther in a small jar the juice of the lemon (save the lemon) and some evoo. to the consistancy of salad dressing.
- 3. peel and cut the onion in half
- 4. Put the onion and lemon in the cavity of the chicken and sprinkle the inside of the chicken with the Seasoning Mix. You can use it generously it isn't too salty.
- 5. Rub the chicken with the lemon juice and olive oil mixture. The sprinkle generously with the Seasoning Mix. Again, it isn't too salty. Be sure to get the back of the chicken too.
- 6. Put in a ziplock bag and refrigerate overnight.
- 7. Roast the chicken at 250 degrees for 5 to 6 hours; to an internal temperature of 180 degrees.
- 8. Let it rest atleast 15 minutes before carving.
GREEK CHICKEN
This recipe earned me first place in a local cooking contest a few years ago. For special occasions, I add four to six sun-dried tomatoes (soaked and drained according to package directions) to the cheese mixture before blending. -Nina Ivanoff, Prince George, British Columbia
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Flatten chicken breasts to 1/8-in. thickness; set aside. In a food processor or blender, combine the cheese, olives, 1 tablespoon oil and oregano; cover and process until mixture reaches a thick chunky paste consistency. Spread over chicken; roll up and tuck in ends. Secure each with a wooden toothpick., In a bowl, combine wine, sugar, vinegar, garlic, thyme and remaining oil. Pour into an ungreased 2-qt. baking dish. Top with onion. Place chicken over onion. , Cover and bake at 350° for 30 minutes. Uncover and baste with pan juices. Bake 15-20 minutes longer or until chicken juices run clear.
Nutrition Facts :
GREEK CHICKEN STEW
With bottled Greek seasoning and a rotisserie chicken, you can spoil your family with the delights of a Greek dinner unbelievably quickly. The couscous adds a nice medley of flavors and really makes this stew come alive.
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Heat the oil in a Dutch oven over medium-high heat. Add the onion and bell pepper and cook, stirring frequently, until they begin to soften, about 4 minutes. Add the garlic and seasoning and cook for 1 minute, stirring constantly. Add the tomatoes, garbanzo beans, broth, bay leaves, and pepper. Stir well. Bring to a boil and boil for 5 minutes, stirring frequently. Add the chicken, lower the heat to medium, and simmer, uncovered, for 15 minutes. Stir frequently to prevent sticking. The mixture will thicken. Remove the bay leaves and discard. Stir in the olives and lemon juice, and serve immediately over the couscous.
- While the stew is simmering, bring the broth, oil and salt to a boil in a medium saucepan over medium-high heat. Stir in the couscous and raisins, cover, and remove the pan from the heat. When the moisture has been absorbed, about 5 minutes, sprinkle the cinnamon and orange juice over the couscous. Fluff with a fork to combine the flavors and loosen the couscous. Do not stir.
GREEK ROASTED CHICKEN AND POTATOES
This is a great Sunday dinner since it is so easy to prepare, inexpensive and usually all cooks have the ingredients on hand.
Provided by mary ellen b
Categories Whole Chicken
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken on a rack in a roasting pan.
- Sprinkle with salt and pepper and half the oregano.
- Arrange potatoes around the chicken; sprinkle with salt and pepper and the remaining oregano.
- Pour butter and lemon juice over the chicken and potatoes.
- Add chicken broth to pan bottom.
- Bake at 350°F for 2 to 2 1/2 hours or until chicken is browned and tender.
- Baste frequently with pan juices during roasting.
Nutrition Facts : Calories 1180.4, Fat 81.6, SaturatedFat 27.3, Cholesterol 351.3, Sodium 545.8, Carbohydrate 28.7, Fiber 2.7, Sugar 1.6, Protein 79
SHEET-PAN CHICKEN WITH ROASTED SPRING VEGETABLES & LEMON VINAIGRETTE
This Greek-inspired chicken and vegetable sheet-pan meal is bursting with flavor. The chicken is coated in a mayonnaise and bread crumb mixture, roasted alongside asparagus, cremini mushrooms and grape tomatoes and then served with a lemon-feta vinaigrette.
Provided by EatingWell Test Kitchen
Categories Healthy Baked Chicken Breast Recipes
Time 50m
Number Of Ingredients 17
Steps:
- Prepare vinaigrette: Remove 1/2 teaspoon zest and squeeze 1 tablespoon juice from lemon. In a small bowl whisk together lemon zest and juice and the remaining ingredients. Set aside.
- Prepare chicken and vegetables: Place a 15x10-inch baking pan in oven. Preheat oven to 475 degrees F.
- Meanwhile, using the flat side of a meat mallet, flatten chicken between two pieces of plastic wrap until 1/2 inch thick.
- Place chicken in a medium bowl. Add mayonnaise and 2 of the garlic cloves; stir to coat. In a shallow dish stir together bread crumbs, cheese, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Dip chicken into crumb mixture, turning to coat. Lightly coat tops of chicken with cooking spray.
- In a large bowl combine asparagus, mushrooms, tomatoes, oil and the remaining 4 cloves garlic and 1/4 teaspoon salt and pepper.
- Carefully place chicken in one end of hot pan and place asparagus mixture in other end of pan. Roast 18 to 20 minutes or until chicken is done (165 degrees F) and vegetables are tender.
- Drizzle chicken and vegetables with vinaigrette and sprinkle with dill.
Nutrition Facts : Calories 305.7 calories, Carbohydrate 12.1 g, Cholesterol 90.5 mg, Fat 15.1 g, Fiber 1.6 g, Protein 29.5 g, SaturatedFat 3.1 g, Sodium 431.5 mg, Sugar 3.6 g
KITTENCAL'S GREEK ROASTED LEMON-GARLIC CHICKEN WITH POTATOES
If you are a lover of Greek food then you will love this chicken, this is not by any means for those who have plain palette, this is a full flavored dish! --- this will fit into a 13 x 9-inch baking pan if you reduce the amount of potatoes otherwise you will need to use a slightly larger size pan, for this the chicken is cut in half do not cut into pieces, remember to check the broth in the pan frequently as it tends to cook down adding in more if needed, you may or may not need to add in more --- serve this with a crusty loaf of bread to dip into the pan juices
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 425 degrees F (set oven rack to bottom position).
- Grease a roasting pan (use a pan large enough to hold the chicken halves and potatoes).
- Using kitchen shears cut the chicken down the center between the breasts, then cut down each side of the back bone, then discard the back bone.
- Season the chicken halves on both sides with salt and black pepper, then place skin side down in the roasting pan.
- In a bowl season the potatoes with salt and pepper then place the potatoes around the chicken.
- Sprinkle the whole garlic cloves and olives around the potatoes.
- In a bowl whisk the juice of 2 lemons with the olive oil then drizzle over the chicken and potatoes in the pan.
- Sprinkle the dried oregano over the top.
- Drizzle 2 tablespoons broth into the 4 corners of the pan (do NOT drizzle on top of the chicken or potatoes).
- Roast uncovered for about 50 minutes.
- Remove from oven turn the chicken skin side up, drizzle the pan juices on top the chicken and potatoes, if the broth has cooked down then drizzle about 1/3 to 1/2 cup more into the sides of the pan if needed.
- Continue to cook for another 30-40 minutes or until the chicken is cooked through, you may want to baste with pan juices a few times during cooking (cooking times will vary slightly depending on the size of the chicken).
- Serve the chicken with pan juices.
Nutrition Facts : Calories 1305.8, Fat 83.4, SaturatedFat 19.4, Cholesterol 243.8, Sodium 657, Carbohydrate 73.1, Fiber 8.3, Sugar 6.4, Protein 66.7
GREEK ROASTED CHICKEN THIGHS
The simple flavors of lemon and oregano turn ordinary chicken thighs into a perfect weeknight dinner.
Provided by Katie Workman
Categories Main Course
Time 1h
Number Of Ingredients 8
Steps:
- In a large bowl, container or sturdy zipper top bag, combine the olive oil, garlic, lemon juice, vinegar, oregano, salt and pepper. Stir to combine thoroughly, add the chicken, turn to coat well, the cover or seal and refrigerate for 12 to 24 hours (or even up to 2 days!).
- Preheat the oven to 425°F. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Remove the chicken from the marinade and place on the baking sheet skin side up. Roast for about 40 minutes until cooked though, depending on the size of the thighs. Serve the roasted chicken hot, warm or cold.
Nutrition Facts : Calories 505.7 kcal, Carbohydrate 1.39 g, Protein 31.43 g, Fat 41.06 g, SaturatedFat 9.89 g, Cholesterol 188.92 mg, Sodium 924.29 mg, Fiber 0.33 g, Sugar 0.1 g, ServingSize 1 serving
GREEK-STYLE ROASTED CHICKEN LEGS, POTATOES AND CAPERS
If you love Greek food as much as we do then you will love this dish --- you may omit the capers and use your choice of chicken pieces instead of all legs --- omit the chicken and reduce the chicken broth, and you have an outstanding roasted potato dish --- this also works very well using sweet potatoes in place of russets.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 375 degrees F.
- Grease a large roasting pan (large enough to hold the chicken).
- Rub the chopped garlic into the chicken and season with salt and pepper.
- Place the chicken into the pan along with the potatoes, onions and capers.
- Pour the broth over.
- In a small bowl whisk together oil, lemon juice, oregano and rosemary.
- Pour evenly over the chicken and potatoes.
- Bake for about 1 hour and 15 minutes (could take more or less time depending on the size of chicken pieces) basting occasionally with juices.
- *NOTE* if you find that either one is cooked before the other (either the chicken or potatoes) then remove to a dish and continue to cook.
Nutrition Facts : Calories 1343.5, Fat 69.3, SaturatedFat 15.6, Cholesterol 282.6, Sodium 573.2, Carbohydrate 105.6, Fiber 13.6, Sugar 7.2, Protein 74.9
ONE-POT GREEK OVEN-ROASTED CHICKEN AND POTATOES
Slow roasted one-pot Greek chicken with potatoes, lemon and oregano. An incredibly simple recipe that's delicious and meant for sharing.
Provided by Lucy Parissi | Supergolden Bakes
Categories Main
Time 2h10m
Number Of Ingredients 10
Steps:
- Preheat the oven to 170C (325F).
- Pat the chicken dry with kitchen towels (see above) and then rub all over with olive oil. Season generously with salt and pepper and place on a large roasting tin or casserole.
- Squeeze half the lemon over the chicken and place it in the chicken cavity together with the onion and one bay leaf. Sprinkle with the dried oregano and pour a third of the stock into the pan. Cover with foil and roast for 40 minutes.
- Take the pan out of the oven and arrange the potatoes, garlic and other bay around the chicken, drizzling with extra olive oil and seasoning with salt, pepper and more dried oregano. Squeeze the other lemon half over the potatoes, place in the pan, and add a bit more stock to the pan if it is dry. Cover with the foil and roast for another 40 minutes.
- Check the roast, turning the potatoes over. Add more stock if the pan is dry, cover and continue cooking for another 20-30 minutes or until the potatoes are fork tender and the chicken juices run clear. Increase the oven temperature to 220C (425F) and cook for a further 5-10 minutes or until the chicken skin crisps up.
- Let the chicken rest, covered with foil, for 10 minutes before carving and serving with the potatoes and a Greek salad on the side.
Nutrition Facts : Calories 661 kcal, Carbohydrate 34 g, Protein 42 g, Fat 40 g, SaturatedFat 10 g, Cholesterol 144 mg, Sodium 200 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving
ROASTED GREEK STYLE CHICKEN
Sometimes simplicity produces the best flavor. The preparation time does not include the 1 hour marinade time. Marinade in the fridge.
Provided by Bergy
Categories Lunch/Snacks
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Marinate the chicken in the oil, lemon juice & oregano for an hour.
- Rub some of the marinade inside the bird.
- Bake at 375 for 1 hour or until done.
Nutrition Facts : Calories 977.4, Fat 78.3, SaturatedFat 18.4, Cholesterol 255.2, Sodium 239.1, Carbohydrate 2.2, Fiber 0.4, Sugar 0.6, Protein 63.4
THE BEST GREEK CHICKEN MARINADE
This garlic, lemon, and oregano Greek marinade can be used for chicken that's grilled, baked or pan-fried and is great any which way you choose.
Provided by Heidi
Categories Main Course
Time 50m
Number Of Ingredients 8
Steps:
- Place the chicken pieces in a freezer bag or a bowl and set aside.
- Add the Greek yogurt and olive oil to a medium size bowl. Zest one of the lemons and add to the bowl. Juice that lemon into the bowl with the zest. Slice the other three lemons and set aside. Add the minced garlic, oregano, kosher salt and black pepper to the lemon juice and zest and stir. Pour half of the marinade into the freezer bag or the bowl with the chicken pieces and reserve the other half of the marinade for basting. Marinate the chicken for 30 minutes or up to 3 hours in the refrigerator.
- When ready to grill, prepare the grill by lightly oiling the grate with vegetable oil or cooking spray and set to medium high heat.
- Grill the chicken, basting with the reserved marinade and turning often so each side browns and has light grill marks, until cooked through, about 15-20 minutes or until the chicken juices run clear. During the last 5 minutes of cooking add the 3 sliced lemons to the grill, turning once or twice. Allow the chicken to rest for 5 minutes before slicing and serve with the grilled lemons. Refrigerate leftovers for up to 3 days.
Nutrition Facts : Calories 307 kcal, Carbohydrate 14 g, Protein 25 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 109 mg, Sodium 692 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
GREEK LEMON OVEN ROASTED CHICKEN THIGHS
Oven Roasted Chicken Thighs are juicy, tender and absolutely delicious! Chicken thighs are tossed in a simple lemon marinade and oven baked with tomatoes, Kalamata olives and Feta cheese. This easy one pan baked chicken recipe is easy and always a family favorite!
Provided by Chef Kathy McDaniel
Categories Dinner Main Course
Time 50m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 436 kcal, Carbohydrate 3 g, Protein 26 g, Fat 35 g, SaturatedFat 9 g, Cholesterol 154 mg, Sodium 695 mg, Sugar 1 g, ServingSize 1 serving
GRILLED GREEK CHICKEN
Provided by Claire Robinson
Time 13h5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together the oil, oregano leaves, garlic, lemon juice and salt and pepper, to taste. Pat the chicken dry and place in a re-sealable plastic bag. Pour the mixture over the chicken and seal the bag, pressing out any excess air, and then turn the bag over several times to distribute the marinade. Put the chicken bag in a shallow dish and marinate, in the refrigerator, for at least 12 hours and up to 24 hours.
- Preheat the oven to 350 degree F.
- Place a grill pan over moderately-high heat until very hot. Place the chicken skin-side down and cook until well browned, 10 to 13 minutes. Flip the chicken over and cook for another 8 to 10 minutes. Transfer the chicken to a sheet pan and finish cooking in the oven until golden brown and cooked through, 25 to 30 minutes. Let the chicken rest 10 minutes before serving.
More about "roasted greek chicken food"
GREEK CHICKEN RECIPE | JAMIE OLIVER RECIPES
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Servings 2Calories 676 per servingTotal Time 30 mins
OVEN ROASTED GREEK CHICKEN BREASTS - SAVING ROOM FOR …
From savingdessert.com
Reviews 27Total Time 5 hrs 10 minsCategory MainCalories 468 per serving
- Combine all the marinade ingredients in a large ziplock bag. Loosen the skin on top of the breasts by poking a finger under between the skin and breast making a small opening. Don’t detach it completely. Spoon a little marinade into the pocket and smash it around to distribute. Place the chicken breasts in the bag with the remaining marinade, turning to coat. Marinate for 4-24 hours. Turn the bag a few times while marinating.
- When ready to roast, remove the bag of chicken from the refrigerator and let it rest at room temperature for 30 minutes. Meanwhile, preheat oven to 375°F. Place chicken breasts skin-side up in a roasting pan or large oven-proof skillet.
- Roast the breasts (uncovered) until they register 160°F, about 50-60 minutes depending on the size of the pieces. Baste with additional marinade halfway through roasting if desired. Remove the pan from the oven and spoon the pan juices over the top of the chicken. Serve and enjoy!
EASY GREEK LEMON CHICKEN - THE RECIPE CRITIC
From therecipecritic.com
4.7/5 (36)Calories 359 per servingCategory Dinner, Main Course
- Add the chicken thighs, olive oil, garlic, salt, pepper, oregano, crushed red pepper, thyme, lemon juice and zest in a large bowl together and combine well.
- Toss the lemon wedges in the leftover marinade and add to the skillet in between the chicken pieces.
GREEK CHICKEN SOUVLAKI RECIPE WITH TZATZIKI | THE ...
From themediterraneandish.com
4.9/5 (75)Calories 168 per servingCategory Entree
- Prepare the marinade. In the bowl of a small food processor, add garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine, and lemon juice (do NOT add the dried bay leaves yet). Pulse until well combined.
- Place chicken in a large bowl and add bay leaves. Top with marinade. Toss to combine, making sure chicken is well-coated with marinade. cover tightly and refrigerate for 2 hours or overnight (see note for quicker marinating option.)
- Soak 10 to 12 wooden skewers in water for 30 to 45 minutes or so. Prepare Tzatziki sauce and other fixings, and if you're adding Greek salad or other sides, prepare those as well. (some sides like roasted garlic hummus may take longer, you can prepare those in advance).
GREEK CHICKEN - RECIPETIN EATS
From recipetineats.com
5/5 (60)Total Time 58 minsCategory MainsCalories 442 per serving
35 GREEK CHICKEN RECIPES - TASTE OF HOME
From tasteofhome.com
Author Rashanda Cobbins
ONE PAN GREEK CHICKEN - DAMN DELICIOUS
From damndelicious.net
5/5 (4)Estimated Reading Time 4 minsServings 4
OVEN ROASTED GREEK CHICKEN THIGHS - EASY PEASY MEALS
From eazypeazymealz.com
4.6/5 (10)Total Time 12 hrs 45 minsCategory Main DishCalories 612 per serving
GREEK CHICKEN AND POTATOES - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (40)Total Time 55 minsCategory MainCalories 425 per serving
- Place the olive oil, lemon juice, lemon zest, salt, pepper, garlic and oregano in a large bowl. Whisk to combine.
- Coat a sheet pan with cooking spray. Arrange the chicken and potatoes on the pan in a single layer.
ROASTED GREEK VEGETABLES - EASY PEASY MEALS
From eazypeazymealz.com
5/5 (6)Total Time 35 minsCategory Side DishCalories 85 per serving
- Arrange vegetables on a baking tray and drizzle with olive oil, Greek Seasoning mixture, and minced garlic.
GREEK CHICKEN ROASTED CAULIFLOWER MEAL PREP BOWLS | FOOD ...
From foodfaithfitness.com
5/5 (1)Total Time 1 hrCategory Dinner, Main CourseCalories 303 per serving
- In a medium bowl, mix together the lemon juice, oil, oregano, basil, thyme, garlic and a pinch of salt and pepper. Add the chicken breast in, cover and refrigerate for at least 1 hour to marinate, up to overnight.
- Once marinated, preheat your oven to 350 degrees and spread the chicken onto a greased baking sheet. Bake until no longer pink inside, about 25-30 minutes. Set aside and heat the oven to 400.
- Toss the cauliflower florets with the olive oil, garlic and a pinch of salt and pepper. Spread them onto a baking sheet and cook for 15 minutes. Then, stir around and cook another 5-10 minutes, or until lightly golden brown and crispy.
- While the cauliflower cooks, add the olives, sun-dried tomatoes, capers and red wine vinegar into a SMALL food processor (mine is 3 cups.) Process until broken down, stopping to scrape down the sides frequently.
ROASTED GREEK CHICKEN DRUMSTICKS - SWEET CS DESIGNS
From sweetcsdesigns.com
4.5/5 (35)Total Time 1 hr 35 minsServings 8Calories 534 per serving
GREEK LEMON-GARLIC CHICKEN (KOTOPOULO SKORTHATO) RECIPE
From thespruceeats.com
4.1/5 (84)Total Time 1 hr 55 minsCategory Entree, DinnerCalories 1565 per serving
RECIPE FOR GREEK STYLE ROASTED WHOLE CHICKEN
From greekboston.com
Estimated Reading Time 1 min
ROAST CHICKEN IN DUTCH OVEN RECIPE - VICKI'S GREEK RECIPES
From vickisgreekrecipes.com
5/5 (1)Category RecipesCuisine GreekTotal Time 1 hr 15 mins
PAN-ROASTED GREEK CHICKEN THIGHS - THE DEFINED DISH - FOOD
From thedefineddish.com
Reviews 3Estimated Reading Time 2 mins
GREEK-STYLE ROAST CHICKEN KOTA RIGANATI RECIPE
From thespruceeats.com
4/5 (109)Total Time 1 hr 9 minsCategory Entree, DinnerCalories 969 per serving
HEALTHY GREEK RECIPES - EATINGWELL
From eatingwell.com
GREEK CHICKEN RECIPES - PINTEREST
From pinterest.ca
FOOD WISHES VIDEO RECIPES: GREEK LEMON CHICKEN AND ...
From foodwishes.blogspot.com
GREEK ROTISSERIE CHICKEN RECIPES
From tfrecipes.com
GREEK CHICKEN MAIN DISH RECIPES | ALLRECIPES
From allrecipes.com
MR. FOOD: GREEK ISLES "ROASTED" CHICKEN - KOAM
From koamnewsnow.com
GREEK CHICKEN RECIPES
From tfrecipes.com
GREEK CHICKEN RECIPES - GREEK BOSTON
From greekboston.com
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