Greek Chicken And Potatoes Recipes

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GREEK LEMON CHICKEN AND POTATO BAKE



Greek Lemon Chicken and Potato Bake image

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

4 chicken leg quarters
1 (24 ounce) bag small potatoes
½ cup olive oil
2 lemons, juiced, divided
2 tablespoons dried basil
2 tablespoons dried oregano
1 tablespoon salt
1 tablespoon ground black pepper
2 tablespoons lemon and herb seasoning
1 (12 ounce) package fresh green beans

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

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

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

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

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

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.

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

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

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 POTATOES



Greek Chicken and Potatoes image

This is a deceptive recipe: quick and easy to make with a simple ingredient list but which really delivers the flavor. What more could you want from chicken and potatoes? I find one large lemon yields just about 1/4 cup juice. This recipe makes 4 servings, but my husband and I eat this easily between the two of us.

Provided by FlemishMinx

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

2 boneless skinless chicken breasts, cut in 3/4 inch cubes
2 cups potatoes, cubed
3 cloves garlic, minced
1 chicken bouillon cube, dissolved in
3/8 cup water
1/4 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon dried oregano
salt and pepper

Steps:

  • Preheat oven to 400°F Place chicken, potatoes, and garlic in a 9 X 13 inch glass baking pan.
  • Mix well to get everything evenly distributed in the pan.
  • Season with salt and pepper.
  • Pour the chicken bouillon over all.
  • Whisk olive oil, lemon juice and crumbled oregano together.
  • Pour evenly over chicken and potatoes.
  • Bake approximately 30-35 minutes until chicken is cooked through and potatoes are tender and golden brown, basting occasionally with pan juices.

Nutrition Facts : Calories 254.4, Fat 15.3, SaturatedFat 2.3, Cholesterol 37.9, Sodium 313.2, Carbohydrate 15.2, Fiber 1.9, Sugar 1.2, Protein 14.4

GREEK LEMON CHICKEN WITH POTATOES



Greek Lemon Chicken With Potatoes image

Lemony-herbal chicken that roasts painlessly...oven-roasted garlicky potatoes - crisp on the outside, butter-soft on the inside. This recipe never receives anything but raves!

Provided by evelynathens

Categories     Whole Chicken

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 large chicken
1 lemon, juice of
3/4 tablespoon dried oregano (if you can get the Greek stuff, you're really cooking!)
3/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced
5 -6 large potatoes, peeled and cut into big wedges (probably 1/4s)
1 lemon, juice of
1/2 cup olive oil
1/2 cup water
1/2 teaspoon salt
3/4 tablespoon dried oregano
1/4 teaspoon pepper
2 -3 minced garlic cloves

Steps:

  • (I often add about 1 tsp of crumbled, dried rosemary to the potatoes and 1/2 a teaspoon to the chicken- this is fantastic and it then becomes oregano-rosemary-lemon-garlic chicken).
  • Wash the chicken well and pat dry.
  • Combine all the remaining ingredients and massage the chicken, inside and out, with this mixture. Put the chicken in a big bowl and put in the fridge while you prepare the potatoes.
  • Put the potatoes and all remaining ingredients into a large baking pan. Wash your hands and put them in the pan and toss the potatoes around to coat with other ingredients.
  • Put in the oven and crank up the heat to 250°C (480F).
  • Start roasting the potatoes and when they're golden-brown, stir them to bring the white sides up and push to the side of the pan to make room in the middle for the chicken.
  • If all the water has evaporated, and potatoes have started to stick to pan, add 1/2 cup more.
  • Add the chicken, breast-side down, and pour any juices that have accumulated in bowl over.
  • Return to very hot oven and roast until chicken is golden-brown.
  • Turn over, breast-side up and continue roasting until chicken is nearly as golden-brown on other side.
  • At this point, I turn the oven off- don't open it- and leave the chicken in for another 1/2 an hour. I like to think I'm saving energy this way, but it also cooks the chicken beautifully.
  • In all, I'd say from when you put the potatoes into the cold oven to when you remove the chicken to carve after sitting in off oven for 1/2 an hour, we're talking 2 hours.
  • Serve with pan juices.

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From thekitchn.com


EASY BAKED GREEK CHICKEN AND POTATOES - SIMPLY DELICIOUS
2020-03-09 Pre-heat the oven to 200ºC/390ºF. Place the potatoes in a large bowl then drizzle over 2 tbsp olive oil, a tbsp lemon juice and season with half of the garlic, herbs, salt and pepper. Mix well then place in a large sheet pan. Season the chicken thighs generously with salt and pepper then mix the remaining olive oil and lemon juice with the ...
From simply-delicious-food.com


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