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 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
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.
CHICKEN BREASTS WITH MARSALA & KALAMATA OLIVES
Make and share this Chicken Breasts with Marsala & Kalamata Olives recipe from Food.com.
Provided by Evie3234
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut each chicken breast into three pieces of even thickness (cut off tail end as one piece then slit other piece through the middle) Coat with flour shaking off any excess Set large skillet over a medium heat, when hot add the 2 Tbsp olive oil and the 1 Tbsp butter.
- When the butter is sizzling add the chicken.
- Cook for about 5 minutes each side until golden and cooked through.
- Transfer chicken to a warmed plate when done, season with salt and pepper.
- Let pan cool a little, if the pan is dry add the extra virgin olive oil (if pan has oily residue you wont need to) Add the garlic, cook for a few minutes, then add the olives marjoram and tomatoes.
- Cook for 2-3 minutes, then add the marsala and let mixture bubble up.
- Pour over chicken breasts and serve immediately.
GRILLED FLANK STEAK WITH KALAMATA OLIVES AND FETA CHEESE
Pretty enough for company. Our guests loved this. We had some toppings left over, and discovered it's tasty on grilled chicken as well. Yum! Prep time includes marinading.
Provided by jmelyn
Categories Cheese
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Trim steak of any outer pieces of fat or silver skin.
- Place the steak in a large food grade, zip top plastic bag.
- In a food processor or blender, combine the marinade ingredients and process to a puree.
- Pour marinade into the plastic bag, press out any air, seal, and move meat around in the bag to coat.
- Marinade in the refrigerator for a minimum of 1 hour or preferably overnight, turning the bag a few times.
- Heat coals to hot or medium hot.
- Remove steak from marinade and drain well.
- Discard marinade.
- While coals are heating, prepare the topping.
- Mix olives, onion, parsley, garlic and oil and set aside.
- Have salt, pepper and feta ready.
- Sprinkle steak with salt and pepper.
- Grill meat about 4 minutes per side for rare, or cook to desired doneness.
- Length of grilling time per side will vary depending on heat of grill and thickness of meat.
- Flank steak will be most tender when grilled to rare or medium rare.
- Let steak sit about 5 minutes before serving, allowing juices to settle.
- Slice thinly at an angle across the grain.
- Keeping the slices together, transfer to a clean, warm platter.
- Spoon any juices onto meat.
- Stir up reserved topping mixture and pour onto the slices.
- Scatter with feta.
Nutrition Facts : Calories 228.3, Fat 21.7, SaturatedFat 4.5, Cholesterol 11.1, Sodium 531.2, Carbohydrate 4.7, Fiber 1, Sugar 1.2, Protein 2.3
CHICKEN WITH OLIVES AND FETA CHEESE
Steps:
- Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Add chicken and sauté until brown, about 4 minutes per side. Transfer chicken to plate. Pour off all but 2 tablespoons drippings from skillet.
- Add onion to drippings in skillet. Sauté over medium heat 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add tomatoes with juices, olives, wine and oregano. Return chicken and any accumulated juices to sauce; bring to boil. Reduce heat to medium-low, cover and simmer until chicken is tender and cooked through, about 25 minutes.
- Transfer chicken and sauce to platter. Sprinkle with feta cheese and serve.
GREEK CHICKEN WITH ONIONS, OREGANO, OLIVES AND FETA
This is delicious and easy to make. I printed this from a website a while back, so I'm not sure who to credit, but they deserve it!
Provided by MilanzMom
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large Dutch oven over medium high heat, add the olive oil. Dredge the chicken in the flour using a zip-lock bag. Brown the chicken in the oil for about 5 minutes per side.
- Add the onions and continue to cook, stirring occasionally, until slightly soft, about 5 minutes.
- Add the garlic and cook for 30 seconds.
- Add the broth, lemon juice, tomatoes and juice, and oregano. Bring to a boil, add the olives, reduce heat to low and cover. Allow to simmer on the stove for 45 to 50 minutes until the chicken is very tender. Adjust the seasoning with salt and pepper as desired.
- Serve in the pot or in a shallow bowl with the crumbled feta on top.
- Serve with orzo, rice or country bread.
Nutrition Facts : Calories 793.2, Fat 51.5, SaturatedFat 14.6, Cholesterol 189.2, Sodium 1141.5, Carbohydrate 32.7, Fiber 5.1, Sugar 12, Protein 50.4
KALAMATA-LEMON CHICKEN
This is a very good Mediterranean style chicken dish that I love (lemon lover here). You just brown the chicken for a few mins and add the rest of the ingredients and place it in the oven while you go about making a salad (or whatever).
Provided by Annacia
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degree F.
- In a 4-quart Dutch oven brown chicken in hot oil over medium-high heat for 5 minutes, turning once.
- Stir in orzo, olives, the can of broth, lemon wedges, lemon juice, Greek Seasoning, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
- Cover and bake for 35 minutes or until chicken is tender and no longer pink.
- Serve in shallow bowls with additional broth, if desired. Top with snipped oregano.
Nutrition Facts : Calories 309.7, Fat 10.7, SaturatedFat 2.1, Cholesterol 94.4, Sodium 580.2, Carbohydrate 24.3, Fiber 2.2, Sugar 0.9, Protein 28.5
GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA
I'm showing you my favorite marinade and grilling technique for boneless, skinless chicken breasts, which can be a challenge, since they're often so dry and bland, but not with this method. Plus, I'm showing you how to make my new favorite thing to eat, which is whipped feta. Serve with grilled red onion and red bell pepper if you like, and garnish with Greek olives.
Provided by Allrecipes
Categories BBQ & Grilled Chicken Breasts
Time 2h35m
Yield 4
Number Of Ingredients 18
Steps:
- Cut chicken breasts in half lengthwise.
- Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
- Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.
- Preheat a charcoal grill until coals are white and very hot.
- Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.
- Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.
Nutrition Facts : Calories 606 calories, Carbohydrate 6.9 g, Cholesterol 193.5 mg, Fat 34.8 g, Fiber 0.5 g, Protein 63.8 g, SaturatedFat 13.8 g, Sodium 1775 mg
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GREEK CHICKEN WITH FETA AND KALAMATA OLIVES RECIPE
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- In a large bowl, toss the potatoes with 1 tablespoon of the olive oil and some salt, then spread onto the lined baking dish. Season the chicken thighs with salt and pepper, rub on the remaining olive oil and top with the dried herbs. Nestle the chicken on top of the potatoes, close up the parchment or foil into a tight packet and transfer to the oven for 40 minutes.
- Carefully open up the packet, add in the crumbled feta, olives, cherry tomatoes and red wine vinegar and return to the oven, uncovered, until the potatoes are tender and the chicken is cooked through, 35 to 40 minutes. (Test the doneness by inserting a skewer into each thigh and checking the juices run clear.) Remove from the oven and serve fresh oregano leaves and lemon wedges.
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