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
SLOW COOKER GREEK CHICKEN AND POTATOES
With loads of flavor this chicken and potatoes dish will quickly become a family favorite at your house. It has the perfect amount of seasoning and lemon flavor.
Provided by Karen Petersen
Categories Chicken
Time 6h20m
Number Of Ingredients 12
Steps:
- In a bowl whisk together the olive oil, lemon juice, lemon zest, salt, pepper, garlic, oregano and parsley.
- Cut your potatoes into quarters. My potatoes were not small and not large.
- Pour the chicken broth into the slow cooker. Place chicken thighs into the slow cooker. Arrange them in a single layer on the bottom of the slow cooker. Pour half of the lemon juice mixture over the chicken.
- Layer the potatoes on top of the chicken. Pour the other half of the lemon juice mixture over the potatoes.
- Cover and cook on low for 6 hours, or until chicken and potatoes are tender and cooked through. Remove the lid.
- Remove the potatoes from the pot and place in a serving dish. Use tongs to carefully place chicken on the platter. Pour the juices into a container to use later.
- Optional browning step: Use your oven's broiler to brown the chicken skin. Place the chicken on a sheet pan and place under the broiler for a few minutes until the skin crisps up. Watch it closely as it browns fairly fast.
- Serve the chicken and potatoes. Drizzle some of the reserved juices over the potatoes and chicken for extra flavor. Garnish with lemon wedges.
Nutrition Facts : Calories 672 calories, Sugar 1.4 g, Sodium 1239.1 mg, Fat 44.4 g, SaturatedFat 11.5 g, TransFat 0.2 g, Carbohydrate 22.1 g, Fiber 2.9 g, Protein 47.8 g, Cholesterol 257.9 mg
GREEK SLOW COOKER LEMON CHICKEN AND POTATOES
An easy and hearty slow cooker lemon chicken and potato recipe! So tender and full of bright flavors. Perfect for busy weekdays. For one more veggie add in some fresh asparagus near the last 20 - 30 minutes of cooking.
Provided by Jaclyn
Categories Main Course
Time 7h20m
Number Of Ingredients 13
Steps:
- Place potatoes and onions in an even layer in a 6-quart slow cooker. Pour in chicken broth. Sprinkle with half the garlic, half the oregano, half the basil and half the rosemary then season with salt and pepper.
- Heat oil in a large heavy bottomed pot over medium-high heat. Working in two batches, dab skin side of half the chicken thighs dry with paper towels, season with salt and pepper then sear in pot, skin side down, until golden brown, about 4 minutes. Transfer chicken to slow cooker over potato layer. Repeat with remaining thighs.
- Slowly and evenly pour lemon juice over chicken thighs, then sprinkle in remaining half the garlic, oregano, rosemary and basil over chicken. Sprinkle 1 tsp lemon zest over chicken (reserve remaining 1 tsp in a container in refrigerator until ready to serve).
- Cover and cook on low heat 5 1/2 - 7 hours. Serve warm spooning some of the slow cooker juices over each serving, sprinkle with fresh parsley and remaining 1 tsp lemon zest.
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
CROCK POT GREEK LEMON CHICKEN AND POTATOES
Provided by RTL
Number Of Ingredients 13
Steps:
- Place potatoes and onions in an even layer in a 6-quart crock pot.
- Pour in chicken broth; sprinkle with half the garlic, half the oregano, half the basil and half the rosemary; season with salt and pepper.
- Heat oil in a large heavy bottomed pot, over medium-high heat.
- Working in two batches, dab skin side of half the chicken thighs dry with paper towels, season with salt and pepper and sear in pot, skin side down, until golden brown, about 4 minutes.
- Transfer chicken to crock pot over potato layer; repeat with remaining thighs.
- Slowly and evenly pour lemon juice over chicken thighs; sprinkle in remaining half of the garlic, oregano, rosemary and basil over the chicken.
- Sprinkle 1 tsp. lemon zest over chicken, reserve remaining 1 tsp. in a container in refrigerator until ready to serve.
- Cover and cook on low heat 5 1/2 - 7 hours.
- When serving warm, spoon some of the slow cooker juices over each serving, sprinkle with fresh parsley and remaining 1 tsp. lemon zest.
CROCK POT GREEK LEMON CHICKEN
This really tastes like restaurant greek chicken we get here in the Chicago area. Moist chicken, lots of flavorful sauce. Start with frozen chicken breasts and a few ingredients you have in your pantry, end up with lots of compliments. No browning the chicken, just plop it in, set it and go.
Provided by Deb Wolf
Categories Chicken Breast
Time 6h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Spray crock pot with non-stick.
- Combine lemon rind, 1/2 cup broth (or 1/2 cup water and 2 teaspoons chicken bouillon powder), garlic and lemon juice. Pour into pot.
- Sprinkle both sides of each frozen breast with seasonings, add to pot.
- Cover and cook on low 6 - 8 hours.
- Remove chicken to plate and keep warm.
- Pour liquid from pot into small sauce pan. Combine corn starch with remaining 1/2 cup broth (or remaining 2 teaspoons chicken bouillon powder and 1/2 cup water); add to sauce pan.
- Heat, stirring constantly, until mixture comes to boil and sauce thickens.
- Serve chicken with rice cooked in chicken broth instead of water and top with the sauce.
- * You can cook as few as 2 breasts with the same quantity of other ingredients.
CROCK POT GREEK CHICKEN AND POTATOES
This turned out great and is one of the best crock pot meals I've ever had. When I was throwing it all together in the slow cooker I decided to add in a couple handfuls of baby carrots... delicious!
Provided by thepurpleturtle
Categories One Dish Meal
Time 10h10m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Place potatoes in the bottom of crock pot (top potatoes with carrots, if using).
- Top with Chicken breasts.
- Combine the remaining ingredients and pour over the chicken and potatoes.
- Cook on the low setting for 10-12 hours.
Nutrition Facts : Calories 616.5, Fat 14.7, SaturatedFat 4.2, Cholesterol 94.6, Sodium 785.8, Carbohydrate 81.1, Fiber 9.9, Sugar 5.2, Protein 40.9
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