Baked Greek Lemon Chicken Recipes
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 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 AND POTATO BAKE
I love one-pan meals, especially when no measuring and exact ingredients are involved. I made this one Sunday when I didn't want to babysit my food in the kitchen! Turned out great, and I served it with tzatziki sauce.
Provided by Chef V
Categories World Cuisine Recipes European Greek
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a large baking sheet with sides.
- Place chicken quarters on prepared baking sheet. Stir potatoes, olive oil, juice of 1 lemon, basil, oregano, salt, pepper, and lemon herb seasoning together in a large bowl to coat potatoes. Arrange potatoes around chicken on baking sheet. Pour about 3/4 of oil mixture over chicken, reserving remaining oil; drizzle remaining lemon juice over chicken and potatoes.
- Bake in the preheated oven for about 30 minutes; shake baking sheet to loosen potatoes, then continue baking for 15 minutes. Place green beans in reserved oil mixture; toss to coat. Remove chicken mixture from oven; pour green bean mixture over chicken and potatoes.
- Return pan to the oven; bake until green beans are tender with a bite, chicken is no longer pink at the bone and juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 551.1 calories, Carbohydrate 41.9 g, Cholesterol 102.8 mg, Fat 29.1 g, Fiber 8.5 g, Protein 34.8 g, SaturatedFat 6.2 g, Sodium 1858.5 mg, Sugar 2.6 g
BAKED GREEK LEMON CHICKEN
Make and share this Baked Greek Lemon Chicken recipe from Food.com.
Provided by LilPinkieJ
Categories Vegetable
Time 52m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Dredge chicken in flour. Season chicken with salt and pepper and brown in butter and oil in an oven proof skillet. Just brown chicken for a few minutes on each side, don't cook through.
- Add remaining ingredients except for the lemons and cheese. Place skillet in a preheated 375 degree oven for 30-40 minutes.
- Garnish with feta cheese and sliced lemons. This is great over rice or couscous.
Nutrition Facts : Calories 741.1, Fat 35.5, SaturatedFat 14.3, Cholesterol 141.4, Sodium 1746.5, Carbohydrate 53.6, Fiber 10.8, Sugar 8.6, Protein 46
BAKED GREEK LEMON CHICKEN WITH VEGETABLES
This is my favorite recipe. The chicken and vegetables bake in the garlic lemon juice and are soooo good. I have also made this with a large roasting chicken. I'm not sure where I got it but I'm glad I did !!!
Provided by Imagenie
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 1563.2, Fat 111.5, SaturatedFat 33.2, Cholesterol 381.2, Sodium 1352.5, Carbohydrate 49.8, Fiber 7.8, Sugar 6.8, Protein 90.8
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