Greek Chicken Potato Packets Recipes

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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 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 POTATO PACKETS FOR THE GRILL



Greek Chicken and Potato Packets for the Grill image

Make and share this Greek Chicken and Potato Packets for the Grill recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
3 tablespoons olive oil
1 tablespoon minced fresh garlic (make certain garlic is very finely minced)
1 -2 teaspoon dried oregano (rubbed between fingers to crush and release flavors)
seasoning salt (to taste) or white salt (to taste)
fresh ground black pepper (to taste)
4 -8 slices fresh lemon (thin slices)
4 small red potatoes, finely diced (use one potato per packet)
1/2 cup crumbled feta cheese, divided (can use more if desired)

Steps:

  • Prepare 4 large heavy-duty pieces of foil (foil must be large enough to make a packet).
  • Place each breast on 1 piece of foil.
  • In a small bowl combine the olive oil with minced garlic and oregano, then brush on both sides of each breast.
  • Season each breast with salt and black pepper.
  • Top each breast with 1 small chopped potato.
  • Sprinkle 2 tablespoons or a little more of feta cheese over the potato.
  • Top with 1-2 slices of lemon.
  • Wrap the foil around the breasts to create a pocket.
  • Cut a very small slit in the top of each packet to allow steam to escape.
  • Preheat grill to medium heat.
  • Place the pockets on the grill and cook for about 20-25 minutes.
  • Carefully open up the packets and serve.

Nutrition Facts : Calories 395.3, Fat 15.8, SaturatedFat 4.6, Cholesterol 85.1, Sodium 296.8, Carbohydrate 28.7, Fiber 3, Sugar 2.5, Protein 33.3

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

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

GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA



Grilled Greek Chicken Breasts with Whipped Feta image

I'm showing you my favorite marinade and grilling technique for boneless, skinless chicken breasts, which can be a challenge, since they're often so dry and bland, but not with this method. Plus, I'm showing you how to make my new favorite thing to eat, which is whipped feta. Serve with grilled red onion and red bell pepper if you like, and garnish with Greek olives.

Provided by Allrecipes

Categories     BBQ & Grilled Chicken Breasts

Time 2h35m

Yield 4

Number Of Ingredients 18

4 (8 ounce) boneless, skinless chicken breasts
¼ cup red wine vinegar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried rosemary
½ teaspoon garlic powder
¼ cup olive oil
1 drizzle olive oil, or as needed
2 tablespoons chopped Italian parsley
2 tablespoons chopped fresh mint
1 cup full-fat Greek yogurt
8 ounces feta cheese
1 teaspoon finely crushed garlic, or to taste
1 tablespoon chopped fresh mint
1 teaspoon lemon zest

Steps:

  • Cut chicken breasts in half lengthwise.
  • Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
  • Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.
  • Preheat a charcoal grill until coals are white and very hot.
  • Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.
  • Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.

Nutrition Facts : Calories 606 calories, Carbohydrate 6.9 g, Cholesterol 193.5 mg, Fat 34.8 g, Fiber 0.5 g, Protein 63.8 g, SaturatedFat 13.8 g, Sodium 1775 mg

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Top Asked Questions

How to cook Greek potatoes on the grill?
Finish the Greek potatoes: Wrap the foil tightly around the potatoes. Grill over medium high heat for 25 minutes or bake at 425 F degrees for about 30 minutes or until the potatoes are fork tender. Garnish with crumbled feta cheese and serve. Can I Bake These Potatoes? Yes you can!
How do you cook chicken and potatoes in a foil packet?
Tightly seal foil packets by folding up the sides over the contents and tightly folding up the ends over the seam. Grill 40-45 minutes or until potatoes are tender and chicken is cooked through. Be careful when opening packets. Steam will release and be VERY HOT.
What are Greek potato foil packs?
These Greek Potato Foil Packs are incredibly delicious Greek style potatoes with fresh rosemary and oregano, lots of lemon zest and lemon juice, olives and garlic then grilled to perfection in a foil pack. So easy and so delicious, the perfect side dish to complete any meal! Want to know the beauty of cooking in foil packs? No dirty dishes!
How to cook Greek potatoes with feta cheese?
You can add the feta cheese at this point or add it after the potatoes are cooked. Finish the Greek potatoes: Wrap the foil tightly around the potatoes. Grill over medium high heat for 25 minutes or bake at 425 F degrees for about 30 minutes or until the potatoes are fork tender. Garnish with crumbled feta cheese and serve.

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