Baked Greek Lemon Chicken With Vegetables Recipes

SHEET PAN CHICKEN AND VEGETABLES

Steps:

• Preheat the oven to 400ºF. Zest the lemon, then squeeze the juice. Combine the olive oil, lemon juice (about 1/4 cup), garlic, oregano, salt, and some freshly cracked pepper in a bowl. Save the lemon zest for later.
• Chop the bell peppers and onions into 1 to 1.5-inch pieces. Place the tomatoes, bell peppers, and onions on a large baking sheet. Pour about half of the lemon garlic marinade over the vegetables and toss until they are well coated. Roast the vegetables in the preheated oven for about 10 minutes as you prepare the chicken.
• While the vegetables begin roasting, prepare the chicken breasts. If your chicken breasts are thicker than 3/4-inch, pound them out to an even thickness of 1/2 to 3/4-inch thick. This will help them cook quickly and evenly. To pound the chicken, place them on a cutting board, cover with plastic wrap to prevent splatter, then gently pound the thicker ends with a rolling pin or mallet until even with the thinner end.
• Cut each chicken breast into two pieces. Place the chicken in a shallow dish and pour the remaining marinade over top. Toss the chicken in the marinade to coat.
• After roasting for ten minutes, remove the baking sheet with the vegetables from the oven. Stir the vegetables well, then push them off to each side making room for the chicken in the center. Place the chicken pieces on the baking sheet.
• Return the baking sheet to the oven and bake the chicken and vegetables for an additional 20-25 minutes, or until the internal temperature of the chicken reaches 165ºF. For additional browning, switch the oven to broil and finish by broiling the chicken and vegetables for about 5 minutes.
• Slice the olives in half. Sprinkle the olives, feta, lemon zest, and parsley over the chicken and vegetables after roasting, then serve (with rice, if desired).

CHICKEN FOIL PACKS WITH VEGETABLES

Steps:

• (makes 4-5 grill packets)
• Heat grill to 400-degrees (you can do this in your oven, too, at the same temp.).
• Season chicken with Greek seasoning and salt and pepper. Set aside.
• Divide potatoes, zucchini, and tomatoes into 4-5 equal portions.
• Evenly distribute vegetables between 4-5 12-18" foil squares.
• Drizzle a little olive oil over each portion of vegetables and season with Greek seasoning and salt and pepper.
• Place chicken over the top of each vegetable pile and drizzle with a little more olive oil.
• Place a thin slice of lemon or two over each piece of chicken.
• Tightly seal foil packets by folding up the sides over the contents and tightly folding up the ends over the seam.
• Grill 40-45 minutes or until potatoes are tender and chicken is cooked through.
• Be careful when opening packets. Steam will release and be VERY HOT.
• Open packets and season with salt and pepper, if needed.
• Sprinkle a little Feta cheese over each packet and serve with extra lemon slices.

BAKED LEMON CHICKEN AND VEGETABLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Arrange lemon slices in a single layer on the bottom of a 9x13-inch baking dish.
• Combine garlic, lemon juice, olive oil, rosemary, lemon zest, salt, and pepper in a large bowl. Toss in chicken, potatoes, tomatoes, and olives to coat. Lay chicken over lemon slices in the dish, then top with vegetable mixture.
• Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and potatoes are tender, about 50 minutes. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C). Toss one more time in the dish to coat with sauce before serving.

BAKED GREEK LEMON CHICKEN WITH VEGETABLES

Steps:

• Preheat oven to 500 degrees.
• Rinse chickens, pat dry, discard fat. Using double tined fork, pierce lemons all over at 1/4 inch intervals.
• Place a lemon in the cavity of each chicken and close with skewers.
• In a small bowl, combine salt, pepper, oregano, garlic and 1/4 cup olive oil into a paste and rub over chickens.
• Place onion, celery, carrots, and potatoes in the bottom of a lrg. roasting pan. Place chickens on top of veggies, breast side DOWN.
• In med. bowl stir together fresh lemon juice, chicken broth, melted butter, and 1/2 cup olive oil. Carefully pour over top of chicken and veggies.
• Bake at 500 degrees for 20 minutes, basting veggies well.
• Reduce heat to 450 degrees and carefully turn the chickens over to breast side UP. Bake for 20 minutes more, basting frequently.
• Remove from oven and let rest for 15 to 20 minutes for the juices to settle.
• Remove lemons from chicken (save). Cut chicken into quarters and arrange on platter with veggies.
• Cut the lemons in 1/2 and squeeze juices over chicken and veggies.

GREEK LEMON CHICKEN & VEGETABLES

Steps:

• Preheat oven to 400 degrees. Coat pan with nonstick foil. Place chicken on one side of pan, bell peppers, potatoes, and onion on the other.
• In bowl, mix oil, lemon peel and juice, garlic, oregano, salt, black pepper, and paprika. Drizzle over chicken and vegetables and toss to coat.
• Roast 40-45 minutes, turning chicken and vegetables halfway through cooking, until chicken is cooked through and vegetables are lightly browned and tender. Sprinkle with olives. Garnish with mint, parsley, or lemon wedges.

GREEK LEMON CHICKEN AND POTATOES

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.

GREEK-STYLE LEMON-GARLIC CHICKEN

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.