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
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 STYLE ROASTED HEN
Deliciousness beyond belief! A very tasty way to prepare chicken with a different flavor. It is not the Sunday chicken you are accustomed to.
Provided by Skip Davis @Grandpaskip
Categories Chicken
Number Of Ingredients 8
Steps:
- Preheat the oven to 425. In a small saucepan bring 1 cup of water to boil. Add the sun-dried tomatoes and cook for 5 minutes to blanch.
- Reserving 2 Tablespoons of the cooking liquid, drain the tomatoes. Place the reserved cooking liquid in a medium bowl. When cool enough to handle, coarsely chop the sun-dried tomatoes and add them to the bowl.
- Add the mint, olives, raisins, garlic, lemon zest and salt to the sun-dried tomatoes, stirring to combine. Using your fingers, carefully lift the hen's breast skin and as much of the thigh skin as you can without tearing it.
- Place the stuffing mixture under the skin of chicken. Rub olive oil over bird. Lightly salt & pepper and squeeze juice from zested lemon over chicken.
- Place bird, skin side up, on a rack in a roasting pan, Roast for 1 hour to 1 hour & 15 minutes or until cooked through. (170 degrees F. in thickest part of thigh)
- Remove the skin before eating.
GREEK STYLE ROASTED GAME HENS
This is from my Eat Well Stay Well cookbook. I haven't tried it yet, but I'm typing it up for ZWT II. Serves 4.
Provided by dicentra
Categories Poultry
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 425. In a small saucepan bring 1 cup of water to boil. Add the sun-dried tomatoes and cook for 5 minutes to blanch.
- Reserving 2 tablespoons of the cooking liquid, drain the tomatoes. Place the reserved cooking liquid in a medium bowl. When cool enough to handle, coarsely chop the sun-dried tomatoes and add them to the bowl.
- Add the mint, olives, raisins, garlic, lemon zest, and salt to the sun-dried tomatoes, stirring to combine. Using your fingers, carefully lift the game hens' breast skin and as much of the thigh skin as you can without tearing it.
- Place ¼ of the stuffing mixture under the skin of each hen half.
- Place the hens, skin side up, on a rack in a roasting pan, and roast for 25 minutes or until they are cooked through. Remove the skin before eating.
Nutrition Facts : Calories 190.1, Fat 5.1, SaturatedFat 1.2, Cholesterol 108.8, Sodium 374.2, Carbohydrate 10.8, Fiber 1.6, Sugar 6.7, Protein 25.1
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 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.
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4.9/5 Estimated Reading Time 1 minCategory MainTotal Time 1 hr 35 mins
- Into a bowl, add 1 tbsp of salt and pepper, the garlic powder, the onion powder, 1/2tbsp oregano and a knob of butter and mix with your hands. Stuff the mixture under the skin of the chicken and place into a large pan. Season with salt and freshly ground pepper.
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