Greek Chicken And 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).

ROASTED GREEK-STYLE CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 450ºF. Coat a large nonstick baking pan with cooking spray.
• In a large bowl, combine 4 tsp oil, garlic, oregano, lemon juice, 1 tsp zest, salt, and pepper; add vegetables and toss to coat. Lift vegetables out of bowl with a slotted spoon, leaving some oil mixture in bowl. Place vegetables in an even layer on one side of prepared pan, leaving room for chicken. Add chicken to bowl and turn to coat; place on empty side of pan.
• Roast until vegetables are tender and chicken is cooked through, stirring vegetables once, 15-20 minutes. Drizzle vegetables with remaining 1 tsp each oil and zest; toss to coat. Drizzle chicken with any pan juices.
• Serving size: 3 oz chicken and 1 c vegetables

CHICKEN WITH GREEK-STYLE VEGETABLES

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Combine olive oil, 2 tablespoons lemon juice, water, 2 teaspoons Italian seasoning, 1 teaspoon lemon zest, oregano, salt, and pepper in a bowl.
• Place cucumber, green pepper, red onion, artichoke hearts, and garlic in a large bowl. Toss salad to distribute evenly. Cut each pita bread round into 4 to 5 slices.
• Toast pita bread on the preheated grill until slight grill marks appear, about 4 minutes.
• Place chicken in a grill pan and coat with the remaining 1 tablespoon lemon juice, 1 tablespoon lemon zest, salt, and pepper. Transfer the pan to the grill.
• Grill the chicken until no longer pink in the center and the juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Arrange chicken, salad, and pita bread on a serving plate and enjoy sandwich-style or as individual components.

SHEET PAN GREEK CHICKEN AND VEGETABLES

Steps:

• Position 2 oven racks on the highest and lowest settings and place a heavy-duty rimmed half-sheet pan on the bottom rack. Preheat the oven to 450 degrees F.
• Place the chicken thighs in a large bowl and toss with 2 tablespoons of the oregano, the zest of 1 lemon, 2 tablespoons oil, 1/2 teaspoon salt and some black pepper. Place the chicken skin-side up in the center of the heated baking sheet and return to the oven while you prepare the vegetables.
• In a second bowl, toss the potatoes and carrots with 2 tablespoons of the oil, the lemon halves, the remaining lemon zest the remaining 2 tablespoons oregano,1 teaspoon salt and some pepper. Spread the vegetables and lemons (cut-side up) around the chicken on the sheet pan and roast on the bottom oven rack for 10 minutes. Move the sheet pan to the top rack and roast until the vegetables are tender and the chicken skin is crispy and the meat registers 165 degrees F on an instant-read thermometer, about 20 minutes more. Remove the chicken and vegetables to a serving platter and keep warm. Remove the lemon halves to a cutting board to cool for a minute.
• Set the sheet pan on the stovetop over medium-high heat and bring the pan juices to a boil. Squeeze in the lemon juice, reduce the heat to a simmer and whisk in the remaining 1 tablespoon oil. Scrape up the crusty bits from the bottom of the sheet pan with a wooden spoon to incorporate into the sauce and season with salt and pepper to taste. Pour the juices over the vegetables, garnish with oregano sprigs and serve.

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 SHEET-PAN CHICKEN

Steps:

• Preheat oven to 375°. Spray a 15x10x1-in. baking pan with cooking spray; set aside., In a large bowl, combine the first 7 ingredients; toss to coat. Place chicken and vegetables in a single layer on baking pan; sprinkle with pepper. Bake until a thermometer inserted in chicken reads 170°- 175° and vegetables are tender, 30-35 minutes., If desired, preheat broiler. Broil chicken and vegetables 3-4 inches from heat until lightly browned, 2-3 minutes. Remove from oven, cool slightly. Sprinkle with feta cheese.

GREEK CHICKEN AND VEGETABLES

Steps:

• Heat grill to medium-high heat.
• Combine all ingredients except cheese; spoon onto 4 large sheets heavy-duty foil. Fold to make 4 packets.
• Grill 10 to 14 min. or until chicken is done. Cut slits in foil to release steam before opening packets.
• Top chicken mixture with cheese.

GREEK CHICKEN AND VEGETABLES IN FOIL

Steps:

• Combine chicken, greens beans, tomatoes, and seasonings in a large bowl.
• Tear off 4 12x18 sheets of heavy duty aluminum foil.
• (or use those nifty Hot-Bags!) Center one fourth of chicken mixture on each sheet.
• Bring up sides of foil and double fold.
• Double fold ends to form a packet, leaving room for heat circulation inside packet.
• OVEN: Bake in a preheated 450 degree oven for 20-25 minutes on a cookie sheet in oven.
• GRILL 10-14 minutes over medium high heat in covered grill.
• Sprinkle with feta cheese before serving.