GREEK LEMON-GARLIC CHICKEN THIGHS AND POTATOES
This simple Greek chicken and potato bake is a great family dinner. Chicken thighs are marinated in a garlic-lemon marinade and then baked in the oven.
Provided by Virginia Vohasek
Categories World Cuisine Recipes European Greek
Time 3h15m
Yield 4
Number Of Ingredients 8
Steps:
- Combine lemon juice, chicken broth, olive oil, garlic, and oregano in a large resealable plastic bag. Add chicken, seal bag, and shake so chicken is well coated with marinade. Marinate in the refrigerator at least 2 hours or overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x11-inch baking dish with cooking spray.
- Pour chicken and marinade into the prepared baking pan. Arrange potatoes around the chicken.
- Bake in the preheated oven until potatoes are tender and chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 434.3 calories, Carbohydrate 24.9 g, Cholesterol 95.8 mg, Fat 24 g, Fiber 3.6 g, Protein 30.1 g, SaturatedFat 5.7 g, Sodium 137.8 mg, Sugar 1.7 g
GREEK-STYLE LEMON-GARLIC CHICKEN
I love celebrating my Greek heritage with this super simple and scrumptious Sunday dinner idea. Prep time is a breeze and the ingredient list is relatively short for such a flavorful one-dish meal. Each time I make this I'm transported back to my ya-ya, who gave me the special honor of squeezing the lemons! -Lisa Renshaw, Kansas City, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Scrub potatoes; cut each into 8 wedges and place in a shallow roasting pan. Top with olives and chicken. In a small bowl, whisk oil, lemon juice, garlic, salt, oregano and pepper until blended. Drizzle over chicken and potatoes. Pour chicken broth around chicken into pan., Bake, uncovered, 60-70 minutes or until a thermometer inserted in chicken reads 170°-175° and potatoes are tender. Serve with pan juices.
Nutrition Facts : Calories 602 calories, Fat 33g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 1071mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 4g fiber), Protein 29g protein.
GREEK LEMON CHICKEN WITH POTATOES
Lemony-herbal chicken that roasts painlessly...oven-roasted garlicky potatoes - crisp on the outside, butter-soft on the inside. This recipe never receives anything but raves!
Provided by evelynathens
Categories Whole Chicken
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- (I often add about 1 tsp of crumbled, dried rosemary to the potatoes and 1/2 a teaspoon to the chicken- this is fantastic and it then becomes oregano-rosemary-lemon-garlic chicken).
- Wash the chicken well and pat dry.
- Combine all the remaining ingredients and massage the chicken, inside and out, with this mixture. Put the chicken in a big bowl and put in the fridge while you prepare the potatoes.
- Put the potatoes and all remaining ingredients into a large baking pan. Wash your hands and put them in the pan and toss the potatoes around to coat with other ingredients.
- Put in the oven and crank up the heat to 250°C (480F).
- Start roasting the potatoes and when they're golden-brown, stir them to bring the white sides up and push to the side of the pan to make room in the middle for the chicken.
- If all the water has evaporated, and potatoes have started to stick to pan, add 1/2 cup more.
- Add the chicken, breast-side down, and pour any juices that have accumulated in bowl over.
- Return to very hot oven and roast until chicken is golden-brown.
- Turn over, breast-side up and continue roasting until chicken is nearly as golden-brown on other side.
- At this point, I turn the oven off- don't open it- and leave the chicken in for another 1/2 an hour. I like to think I'm saving energy this way, but it also cooks the chicken beautifully.
- In all, I'd say from when you put the potatoes into the cold oven to when you remove the chicken to carve after sitting in off oven for 1/2 an hour, we're talking 2 hours.
- Serve with pan juices.
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 STYLE GARLIC CHICKEN BREAST
This recipe was passed down through my family for years. If you're looking for a great tasting, tender chicken breast, this is what you're looking for - Greek style.
Provided by Michael
Categories World Cuisine Recipes European Greek
Time P1DT35m
Yield 4
Number Of Ingredients 7
Steps:
- Cut 3 slits in each chicken breast to allow marinade to penetrate. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika for about 30 seconds. Place chicken in a large bowl, and pour marinade over. Using your hands, work marinade into chicken. Cover, and refrigerate overnight.
- Preheat grill for medium heat, and lightly oil grate.
- Cook chicken on grill until meat is no longer pink and juices run clear.
Nutrition Facts : Calories 643.8 calories, Carbohydrate 4 g, Cholesterol 68.4 mg, Fat 57.6 g, Fiber 1.6 g, Protein 27.8 g, SaturatedFat 8.3 g, Sodium 659.5 mg
CREAMY LEMON GARLIC CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, coconut oil, chicken broth, greek yogurt, lemon, garlic cloves, oregano, spinach, salt, pepper
Provided by Joey Firoben
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F (200°C).
- Heat 1 tablespoon of coconut oil in a large ovenproof skillet over high heat.
- Liberally season both sides of the chicken breasts with salt and pepper before transferring to the hot skillet.
- Sear the chicken 2-3 minutes per side, just until it develops a golden-brown color.
- Remove the chicken from the pan and set aside. Allow the pan to cool slightly before heating the remaining 1 tablespoon of oil over medium heat.
- Toss in the garlic and sautée until fragrant, about 30 seconds.
- Pour in the chicken broth, yogurt, lemon juice, and oregano and stir until the mixture is smooth.
- Let the mixture reduce for a few minutes until it has thickened.
- Pour in the spinach and sprinkle over another pinch of salt. Let the greens wilt down, stirring occasionally.
- Place the chicken breasts back into the pan and transfer the pan to the oven.
- Bake for 15 minutes or until the chicken is fully cooked.
- Serve chicken on a bed of the wilted spinach and top with a drizzle of the creamy sauce.
- Enjoy!
Nutrition Facts : Calories 543 calories, Carbohydrate 22 grams, Fat 26 grams, Fiber 1 gram, Protein 50 grams, Sugar 7 grams
GREEK GARLIC CHICKEN
Lively flavors of the Greek Isles come through in this mouthwatering chicken entree. I created this dish so my husband and I could have a nice dinner after a busy day out and about. -Margee Berry, Trout Lake, Washington
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small skillet, saute onion in 1 tablespoon oil until crisp-tender. Add garlic; cook 1 minute longer. , Transfer to a 5-qt. slow cooker. Stir in 3/4 cup broth, olives, tomatoes, tapioca, lemon zest and oregano. Add chicken. Cover and cook on low for 3-1/2-4 hours or until chicken is tender. If desired, cut chicken into pieces., In a large saucepan, bring remaining oil and broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until broth is absorbed. Serve with chicken; sprinkle with feta cheese.
Nutrition Facts : Calories 475 calories, Fat 11g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 683mg sodium, Carbohydrate 48g carbohydrate (3g sugars, Fiber 3g fiber), Protein 44g protein.
GREEK LEMON GARLIC CHICKEN
Make and share this Greek Lemon Garlic Chicken recipe from Food.com.
Provided by Chef Isaac Mason
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- fry chicken , butter, and garlic for 2 minutes being careful not to let the garlic brown.
- Add lemon juice , salt and pepper
- fry until done.
- serve with rice.
Nutrition Facts : Calories 158.5, Fat 8.1, SaturatedFat 4.2, Cholesterol 71.9, Sodium 153.9, Carbohydrate 1.8, Fiber 0.1, Sugar 0.4, Protein 19.1
GREEK LEMON CHICKEN
Make and share this Greek Lemon Chicken recipe from Food.com.
Provided by ImPat
Categories Whole Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 1160.5, Fat 86.2, SaturatedFat 23.6, Cholesterol 365, Sodium 341.5, Carbohydrate 6.2, Fiber 1.9, Sugar 1.5, Protein 86.5
GREEK LEMON CHICKEN
This has real fresh, tangy flavor. If you don't have Greek seasoning on hand, just add a mix of dried organo, onion powder, and garlic powder.
Provided by JackieOhNo
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 188.1, Fat 10, SaturatedFat 2.4, Cholesterol 46.4, Sodium 549.2, Carbohydrate 10.4, Fiber 3.4, Sugar 2.6, Protein 16.4
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