Grecian Chicken And Potatoes Recipes

GREEK LEMON CHICKEN AND POTATOES

Greek Lemon Chicken and Potatoes image

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

Ingredients

4 pounds skin-on, bone-in chicken thighs
1 tablespoon kosher salt
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
1 teaspoon dried rosemary
1 pinch cayenne pepper
½ cup fresh lemon juice
½ cup olive oil
6 cloves garlic, minced
3 russet potatoes, peeled and quartered
⅔ cup chicken broth, plus splash to deglaze pan
chopped fresh oregano for garnish

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 CHICKEN AND POTATOES RECIPE

Greek Chicken and Potatoes Recipe image

This easy Greek chicken and potatoes recipe is a family favorite. The secret is in the lemon-garlic sauce, which doubles up as a marinade. Whether you choose to marinate the chicken for a couple of hours (I usually don't) or cook it right away, the flavors will surprise you in the best way possible.

Provided by Suzy

Categories Dinner

Time 1h15m

Number Of Ingredients 17

Ingredients

3 lb chicken pieces, bone in and skin on (I used 2 breasts and 3 legs)
Salt
4 gold potatoes (about 2 lb), scrubbed clean, cut into thin wedges
1 medium yellow onion, halved then sliced
1 tsp black pepper
1 lemon, sliced
1 cup chicken broth
6 to 12 pitted quality kalamata olives, optional
Fresh parsley, for garnish
1/4 cup extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)
1/4 cup lemon juice
12 fresh garlic cloves, minced
1 1/2 tbsp dried rosemary (or dried oregano)
1/2 tsp ground nutmeg
Greek Salad
Tzatziki Sauce
Pita Bread

Steps:

Preheat oven to 350 degrees F.
Pat chicken dry and season generously with salt (lift the skins and apply salt underneath as well). (see optional step in notes)
Arrange potato wedges and onions in the bottom of a baking dish or pan. Season with salt and 1 tsp black pepper. Add the chicken pieces (see optional step in notes).
Make the lemon-garlic sauce. In a small mixing bowl, whisk together 1/4 cup extra virgin olive oil with lemon juice, minced garlic, rosemary, and nutmeg. Pour evenly over the chicken and potatoes.
Arrange lemon slices on top. Pour chicken broth into the pan from one side (do not pour broth over the chicken).
Bake in heated oven uncovered for 45 minutes to 1 hour, until chicken and potatoes are tender. (Chicken's internal temperature should register at 165 degrees F). If you like, place the pan under the broiler briefly to allow the chicken skins to gain more color (watch carefully).
Remove from heat and add kalamata olives, if you like. Garnish with a little bit of fresh parsley.
Serve with Greek salad Taztaziki sauce and a side of pita bread, if you like. Enjoy!

Nutrition Facts : Calories 473 calories, Sugar 3.1 g, Sodium 654.3 mg, Fat 15.8 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 28 g, Fiber 3.5 g, Protein 54.4 g, Cholesterol 165.5 mg

GRECIAN CHICKEN AND POTATOES

Grecian Chicken and Potatoes image

Our chicken and potatoes have been favorites with customers since we started serving them over a decide ago.-Grecian Steak House, Tom Zorbas, Sikeston, Missouri

Provided by Taste of Home

Categories Dinner

Time 1h40m

Yield 6-8 servings.

Number Of Ingredients 14

Ingredients

2 broiler/fryer chickens (2-1/2 to 3 pounds each), cut up
1 cup lemon juice
1 teaspoon garlic salt
1 teaspoon pepper
1 teaspoon dried oregano
4 teaspoons seasoned salt
POTATOES:
1/2 cup finely chopped onion
5 cups sliced unpeeled red potatoes (about 3 pounds)
4 cups water
1/2 cup butter, melted
1/4 cup lemon juice
1 teaspoon chicken bouillon granules
1/2 teaspoon each paprika, salt, pepper and dried oregano

Steps:

Place chicken in a large shallow baking pan. Combine the lemon juice, garlic salt, pepper and oregano; pour over chicken. Sprinkle with seasoned salt. Bake, uncovered, at 350° for 1-1/4 hours or until chicken is tender and juices run clear. , For potatoes, place the onion in an ungreased 13-in. x 9-in. baking dish. Arrange potatoes in rows over the onion, with slices slightly overlapping. Combine remaining ingredients; pour over potatoes. Bake, uncovered, at 350° for 1 hour 20 minutes or until tender.

Nutrition Facts :

GREEK ROASTED CHICKEN AND POTATOES

Greek Roasted Chicken and Potatoes image

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

Ingredients

1 roasting chicken (6 to 7 pounds)
Salt and pepper to taste
2 to 3 teaspoons dried oregano, divided
4 to 6 baking potatoes, peeled and quartered
1/4 cup butter, melted
3 tablespoons lemon juice
3/4 cup chicken broth

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.

GREEK CHICKEN AND POTATO BOWL

Greek Chicken and Potato Bowl image

How do you make our Big Fat Greek Salad bigger and fatter? By adding garlic, lemon, and herb chicken and some crispy, crunchy, pan dripping-soaked potatoes. And yes, we could've called this Greek Chicken and Potato Salad, but it's come to my attention that these days, people really enjoy eating things called "bowls."

Provided by Chef John

Time 7h5m

Yield 4

Number Of Ingredients 25

Ingredients

2 pounds boneless, skinless chicken thighs
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 teaspoons dried oregano
¼ teaspoon red pepper flakes
1 pinch cayenne pepper
4 cloves garlic, minced
1 large lemon, juiced
¼ cup olive oil
2 medium russet potatoes, peeled and cut into 1-inch cubes
1 pinch kosher salt
1 splash olive oil
¼ cup red wine vinegar
⅓ cup olive oil, or to taste
1 large lemon, juiced
salt and freshly ground black pepper to taste
2 tablespoons chopped flat-leaf (Italian) parsley
2 tablespoons chopped fresh oregano
2 cups cubed English cucumber
2 cups halved cherry tomatoes
½ cup sliced red onion
1 cup cubed feta cheese
4 cups mixed salad greens

Steps:

Combine chicken thighs, 2 teaspoons kosher salt, pepper, rosemary, thyme, oregano, red pepper flakes, cayenne, garlic, lemon juice, and 1/4 cup olive oil in a large mixing bowl. Toss very thoroughly to combine, making sure the chicken thighs are completely and evenly coated with the marinade.
Wrap in plastic and marinate in the refrigerator for 6 to 12 hours.
Preheat the oven to 475 degrees F (245 degrees C). Line a baking sheet with foil and grease generously with olive oil.
Meanwhile, halve potatoes lengthwise; slice each half into 3 equal pieces. Dice into cubes and set aside.
Transfer chicken thighs to the prepared sheet pan smooth-side up, spacing evenly. Reserve any excess marinade in the bowl.
Add the potatoes to the bowl the chicken was in, along with a splash of olive oil and a large pinch of salt. Toss well to coat evenly. Scatter potatoes onto the chicken and distribute as evenly as possible in between the chicken thighs to fill any empty spaces.
Roast in the center of the preheated oven until the chicken is cooked through, about 35 minutes. Remove chicken to a plate or dish and cover. Chicken can be cut into bite-sized pieces if desired.
While chicken and potatoes are cooking, whisk red wine vinegar, olive oil, lemon juice, salt, and pepper together for dressing. Taste and adjust vinegar or oil as needed. Whisk in parsley and oregano.
Toss the potatoes in the chicken fat and pan drippings, and return to the oven until well browned and crusty, 10 to 15 minutes. Let potatoes rest for a few minutes before removing them with a spatula.
To make bowls, toss together cucumbers, tomatoes, red onions, feta cheese, chicken, potatoes, and dressing until evenly combined. Serve on top of a bowl of greens.

Nutrition Facts : Calories 909.3 calories, Carbohydrate 38.4 g, Cholesterol 196.2 mg, Fat 63.2 g, Fiber 8.3 g, Protein 52.4 g, SaturatedFat 18.6 g, Sodium 1925.9 mg, Sugar 4.8 g

GREEK ROASTED CHICKEN AND POTATOES

Greek Roasted Chicken and Potatoes image

This is a great Sunday dinner since it is so easy to prepare, inexpensive and usually all cooks have the ingredients on hand.

Provided by mary ellen b

Categories Whole Chicken

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 (6 lb) whole roasting chickens
salt and pepper
2 -3 teaspoons dried oregano, divided
4 -6 baking potatoes, peeled and quartered
1/4 cup butter or 1/4 cup margarine, melted
3 tablespoons fresh lemon juice
3/4 cup chicken broth

Steps:

Place chicken on a rack in a roasting pan.
Sprinkle with salt and pepper and half the oregano.
Arrange potatoes around the chicken; sprinkle with salt and pepper and the remaining oregano.
Pour butter and lemon juice over the chicken and potatoes.
Add chicken broth to pan bottom.
Bake at 350°F for 2 to 2 1/2 hours or until chicken is browned and tender.
Baste frequently with pan juices during roasting.

Nutrition Facts : Calories 1180.4, Fat 81.6, SaturatedFat 27.3, Cholesterol 351.3, Sodium 545.8, Carbohydrate 28.7, Fiber 2.7, Sugar 1.6, Protein 79

GREEK CHICKEN AND POTATOES

Greek Chicken and Potatoes image

Provided by Diane Berry

Categories Chicken Potato Bake Kid-Friendly Bon Appétit Arizona Small Plates

Yield Serves 4

Number Of Ingredients 7

Ingredients

1 3 1/2-pound chicken, quartered
6 russet potatoes (about 3 1/4 pounds), peeled, quartered, lengthwise
4 large garlic cloves, halved
3/4 cup canned low-salt chicken broth
3/4 cup olive oil
2/3 cup fresh lemon juice
2 teaspoons dried oregano, crumbled

Steps:

Preheat oven to 375°F. Arrange chicken, potatoes and garlic in large roasting pan. Season with salt and pepper. Pour broth over. Whisk olive oil, lemon juice and oregano to combine. Pour evenly over chicken and potatoes.
Bake until chicken is cooked through and golden brown and potatoes are tender, basting occasionally with pan juices, about 1 hour 15 minutes.

More about "grecian chicken and potatoes recipes"

EASY GREEK CHICKEN AND POTATOES - THE GREEK FOODIE

2021-04-17 Cut the potatoes in wedges and place them in a large oven-proof pan —season with sea salt, freshly ground pepper, and dry oregano. Add 2-3 …
From thegreekfoodie.com
5/5 (12)
Category Dinner
Cuisine Greek
Calories 1084 per serving

Season the chicken breasts with sea salt, freshly ground pepper and some red pepper flakes, and dry oregano. Let them sit in the fridge while the potatoes bake.
Cut the potatoes in wedges and place them in a large oven-proof pan—season with sea salt, freshly ground pepper, and dry oregano. Add 3 tablespoons of olive oil and mix so seasonings will distribute evenly—bake in the oven for 30 minutes.

Grecian Chicken And Potatoes 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.

GREEK CHICKEN AND POTATOES RECIPE

GRECIAN CHICKEN AND POTATOES

Our chicken and potatoes have been favorites with customers since we started serving them over a decide ago.-Grecian Steak House, Tom Zorbas, Sikeston, Missouri

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

GREEK CHICKEN AND POTATO BOWL

GREEK ROASTED CHICKEN AND POTATOES

This is a great Sunday dinner since it is so easy to prepare, inexpensive and usually all cooks have the ingredients on hand.

GREEK CHICKEN AND POTATOES

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