Greek Lemon Garlic Chicken Recipe 475

GREEK STYLE GARLIC CHICKEN BREAST

Steps:

• Cut 3 slits in each chicken breast to allow marinade to penetrate. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika for about 30 seconds. Place chicken in a large bowl, and pour marinade over. Using your hands, work marinade into chicken. Cover, and refrigerate overnight.
• Preheat grill for medium heat, and lightly oil grate.
• Cook chicken on grill until meat is no longer pink and juices run clear.

GREEK-STYLE LEMON-GARLIC CHICKEN

Steps:

• Preheat oven to 375°. Scrub potatoes; cut each into 8 wedges and place in a shallow roasting pan. Top with olives and chicken. In a small bowl, whisk oil, lemon juice, garlic, salt, oregano and pepper until blended. Drizzle over chicken and potatoes. Pour chicken broth around chicken into pan., Bake, uncovered, 60-70 minutes or until a thermometer inserted in chicken reads 170°-175° and potatoes are tender. Serve with pan juices.

GREEK LEMON GARLIC CHICKEN RECIPE - (4.7/5)

Steps:

• Place all ingredients in crockpot and cook for 4-5 hours on low. Add thickener in the last 15 or 20 minutes.

GREEK LEMON-GARLIC CHICKEN THIGHS AND POTATOES

Steps:

• Combine lemon juice, chicken broth, olive oil, garlic, and oregano in a large resealable plastic bag. Add chicken, seal bag, and shake so chicken is well coated with marinade. Marinate in the refrigerator at least 2 hours or overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x11-inch baking dish with cooking spray.
• Pour chicken and marinade into the prepared baking pan. Arrange potatoes around the chicken.
• Bake in the preheated oven until potatoes are tender and chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

GREEK GARLIC CHICKEN

Steps:

• In a small skillet, saute onion in 1 tablespoon oil until crisp-tender. Add garlic; cook 1 minute longer. , Transfer to a 5-qt. slow cooker. Stir in 3/4 cup broth, olives, tomatoes, tapioca, lemon zest and oregano. Add chicken. Cover and cook on low for 3-1/2-4 hours or until chicken is tender. If desired, cut chicken into pieces., In a large saucepan, bring remaining oil and broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until broth is absorbed. Serve with chicken; sprinkle with feta cheese.

GREEK LEMON CHICKEN

Steps:

• Rinse chicken under cold water and then pat dry with paper towels.
• Cut chickens in half lengthwise.
• Finely grate zest from 1 lemon and then whisk zest, juice (of the lemon), oil, garlic and oregano in a small bowl.
• Place chicken in a glass or ceramic dish and drizzle with half the marinade and then turn to coat and reserve remaining marinade and cover the chicken with plastic wrap and chill for 15 minutes to marinate.
• Preheat barbecue to moderate.
• Drain marinade from chicken and discard the marinade.
• Spray chicken with oil and then add chicken, cut side down, to barbecue grill, cook, covered for 15 minutes.
• Turn chicken, basting every 5 minutes with reserved marinade and cover to cook for 15 to 20 minutes until browned and cooked through.
• Transfer chicken to a heatproof plate and cover with foil to rest for 5 minutes.
• Cut remaining lemons into quarters and spray with oil and add to the barbecue grill, cook turning for 2 to 3 minutes or until browned and heated.
• Serve chicken with salad and lemon wedges.

GREEK LEMON GARLIC CHICKEN

Steps:

• fry chicken , butter, and garlic for 2 minutes being careful not to let the garlic brown.
• Add lemon juice , salt and pepper
• fry until done.
• serve with rice.