Greek Chicken With Olives And Potatoes Recipes

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

Greek-style roast chicken image

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

Ingredients

750g new potatoes, thickly sliced lengthways
2 tbsp olive oil
8 chicken thighs, skin on and bone in
300g cherry tomatoes
100g black olives
½ small pack oregano, leaves picked
200g pack feta, crumbled into chunks
2 tbsp red wine vinegar

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

Greek Lemon Chicken and Potatoes image

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

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

ROAST CHICKEN WITH POTATOES AND OLIVES

Chicken legs, potatoes, and briny Kalamata olives star in this easy one-pan dish. "This entire meal comes together on a single rimmed baking sheet. It's comforting and ridiculously simple." -Claire Saffitz, assistant food editor

Categories Chicken Olive Potato Poultry Vegetable Dinner Root Vegetable Coffee Grinder Bon Appétit

Number Of Ingredients 13

Roast Chicken with Potatoes and Olives image

Steps:

Preheat oven to 450°F. Pulse bay leaf, fennel seeds, and 1/2 teaspoon red pepper flakes in spice mill until finely ground.
Toss potatoes, olives, 2 tablespoons oil, and half of spice mixture in a large bowl; season with salt and pepper.
Place chicken on a rimmed baking sheet and rub with remaining 2 tablespoons oil; season with salt and pepper and rub with remaining spice mixture.
Arrange potato mixture around chicken. Roast until potatoes are fork-tender, chicken is cooked through, and skin is crisp, 35-45 minutes. Serve chicken and potato mixture topped with parsley, lemon zest, and more red pepper flakes, if desired; spoon pan juices around.

Ingredients

1 bay leaf, crushed
1 teaspoon fennel seeds
1/2 teaspoon crushed red pepper flakes; plus more for serving (optional)
1 1/2 pounds fingerling potatoes, halved
1/2 cup pitted Kalamata olives
4 tablespoons olive oil, divided
Kosher salt
freshly ground pepper
4 chicken legs (thigh and drumstick; about 3 pounds)
1/2 cup fresh flat-leaf parsley leaves with tender stems
1 teaspoon finely grated lemon zest
Special equipment:
A spice mill

GREEK CHICKEN WITH OLIVES AND POTATOES

Fabulous meal, takes an hour or so, but its definately worth the wait. Chicken simmered with tomatoes, and olives, served with potatoes.

Provided by Chef Shantal

Categories One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

Greek Chicken With Olives and Potatoes image

Steps:

Place the flour in a plastic bag, season with 1/4 tsp pepper. Trim excess skin and fat from chicken; shake chicken in bag with flour, a few at a time, to coat.
Heat the oil in large skillet or dutch oven, over medium heat. Arrange chicken in pan and cook until golden brown, 5 minutes per side. ( You may need to do this in batches) Remove to plate.
Add onion and garlic to the pan, cook stirring, for 5 minutes, until softened. Return chicken to pan, add tomatoes and juice, lemon juice, oregano, salt and pepper. Bring to a boil over medium heat, then stir in olives. Cover and let simmer for 25-30 minutes, stirring occasionally.
Add the potatoes, continue to cook for another 20-25 minutes, until potatoes are tender.

Nutrition Facts : Calories 874.9, Fat 43.9, SaturatedFat 11.5, Cholesterol 181.1, Sodium 1197.4, Carbohydrate 68.1, Fiber 9.2, Sugar 11.9, Protein 52.9

Ingredients

1/3 cup flour
3 1/2 lbs chicken pieces
2 tablespoons olive oil
2 medium white onions, chopped
2 garlic cloves, minced
1 (28 ounce) can diced tomatoes, with juice
1/4 cup lemon juice
2 teaspoons dried oregano
1 teaspoon salt
3/4 teaspoon pepper
1 cup brine-cured black olives, pitted and cut in half
2 lbs potatoes, cut into large chunks (4 or 5 medium size)

GREEK CHICKEN AND POTATO BOWL

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

Greek Chicken and Potato Bowl image

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

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

GREEK CHICKEN AND POTATOES

Provided by Diane Berry

Categories Chicken Potato Bake Kid-Friendly Bon Appétit Arizona Small Plates

Yield Serves 4

Number Of Ingredients 7

Greek Chicken and Potatoes image

Steps:

Preheat oven to 375°F. Arrange chicken, potatoes and garlic in large roasting pan. Season with salt and pepper. Pour broth over. Whisk olive oil, lemon juice and oregano to combine. Pour evenly over chicken and potatoes.
Bake until chicken is cooked through and golden brown and potatoes are tender, basting occasionally with pan juices, about 1 hour 15 minutes.

Ingredients

1 3 1/2-pound chicken, quartered
6 russet potatoes (about 3 1/4 pounds), peeled, quartered, lengthwise
4 large garlic cloves, halved
3/4 cup canned low-salt chicken broth
3/4 cup olive oil
2/3 cup fresh lemon juice
2 teaspoons dried oregano, crumbled

GREEK-STYLE LEMONY CHICKEN BREASTS WITH KALAMATA OLIVES AND FETA

For this recipe the skin must be on the chicken in order to stuff with garlic underneath it. You can really use as much garlic slices as you desire or as much as you can stuff under the skin!

Provided by Kittencalrecipezazz

Categories Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Greek-Style Lemony Chicken Breasts With Kalamata Olives and Feta image

Steps:

Set oven to 350°F.
Grease a 13 x 9-inch baking dish.
Slice each clove of garlic into three slices.
Lift the skin gently from the chicken breasts without detaching it and place the 3 slices of garlic under the skin of each breast, then replace the skin.
Gently rub each breast with 1 tablespoon olive oil, then season each breast with salt and pepper.
Place the lemon slices in the bottom of the prepared baking dish, then arrange the chicken over the lemon.
Sprinkle the oregano over the chicken and toss the olives all around the chicken pieces in the dish.
Drizzle more olive oil around the chicken pieces if desired this is not necessary but I like to do it!).
Bake for about 40 minutes or until the chicken is done.
Remove from oven and sprinkle with feta cheese.

Ingredients

4 chicken breasts (bone-in)
8 large fresh minced garlic cloves (can use more)
4 tablespoons olive oil, divided
salt (I use seasoned salt for this)
black pepper
2 teaspoons dried oregano
4 lemons, thinly sliced
20 kalamata olives, pitted (or to taste)
1/4 cup olive oil (optional)
1 cup crumbled feta cheese (can use more)

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Greek Chicken With Olives And Potatoes Recipes

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

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.

ROAST CHICKEN WITH POTATOES AND OLIVES

Chicken legs, potatoes, and briny Kalamata olives star in this easy one-pan dish. "This entire meal comes together on a single rimmed baking sheet. It's comforting and ridiculously simple." -Claire Saffitz, assistant food editor

GREEK CHICKEN WITH OLIVES AND POTATOES

Fabulous meal, takes an hour or so, but its definately worth the wait. Chicken simmered with tomatoes, and olives, served with potatoes.

GREEK CHICKEN AND POTATO BOWL

GREEK CHICKEN AND POTATOES

GREEK-STYLE LEMONY CHICKEN BREASTS WITH KALAMATA OLIVES AND FETA

For this recipe the skin must be on the chicken in order to stuff with garlic underneath it. You can really use as much garlic slices as you desire or as much as you can stuff under the skin!

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