Greek Inspired Roast Chicken Recipes

GREEK ROASTED CHICKEN AND POTATOES

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.

ROASTED GREEK CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken legs in a deep, large baking dish. Massage 1 tablespoon olive oil onto each chicken leg. Squeeze lemon juice over the chicken. Arrange lemons around the chicken.
• Mix oregano, basil, garlic powder, salt, and pepper together in a bowl; sprinkle evenly over each chicken leg, flipping the chicken to season both sides.
• Cook chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

GREEK STYLE ROASTED CHICKEN

Steps:

• Preheat oven to 325.
• Brush chicken with oil.
• Combine oregano, parsley, garlic powder, and garlic salt.
• Rub onto chicken.
• Combine spinach, feta, ham, bread, pine nuts, chives, butter, and pepper.
• Slip fingers in between skin and breast, and Lightly stuff the pockets on both sides.
• Lightly spoon stuffing into main cavity and neck, if desired.
• Place in broiling pan, breast side up.
• Roast for approximately 1 1/2 hours, or until meat thermometer reads 180 when inserted into thigh, and juices run clear.
• Serve with Greek-style rice and veggies!

GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA

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.

ROASTED GREEK STYLE CHICKEN

Steps:

• Marinate the chicken in the oil, lemon juice & oregano for an hour.
• Rub some of the marinade inside the bird.
• Bake at 375 for 1 hour or until done.

GREEK-STYLE ROAST CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the potatoes in a roasting tin and drizzle with half the oil. Sit the chicken thighs on top, drizzle over the remaining oil and season. Roast in the oven for 30 mins.
• Add the cherry tomatoes, olives, oregano leaves and feta, then drizzle with the red wine vinegar. Return to the oven for another 25-30 mins until the chicken is cooked through and golden.

GREEK-STYLE LEMON ROAST CHICKEN

Steps:

• Heat oven to 350°F.
• Place chicken in 13x9-inch baking dish sprayed with cooking spray.
• Squeeze juice from lemon halves into small bowl; place squeezed halves in chicken cavity. Add dressing to lemon juice; mix well. Drizzle over chicken.
• Bake 1-1/2 to 1-3/4 hours or until chicken is done (165°F), basting occasionally with pan juices.