Greek Lemon Garlic Chicken Thighs And Potatoes Recipes

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

Ingredients

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 LEMON CHICKEN AND POTATOES (KOTOPOULO LEMONATO)

Greek Lemon Chicken and Potatoes (Kotopoulo Lemonato) image

Juicy and tender and super easy! This is a delicious Greek lemon chicken roast recipe (kotopoulo lemonato) garnished with extra crispy potatoes!

Provided by Eli K. Giannopoulos

Categories Main

Time 1h30m

Number Of Ingredients 10

Ingredients

1 chicken (1.1kg), cut into 8 portions (40 ounces)
1 clove of garlic
juice of 3 medium lemons
1 tsp white wine vinegar
4-5 tbsps extra virgin olive oil
1 tsp peppercorns
1 tsp dry oregano
freshly ground salt and pepper
100g feta cheese, cut into small cubes (4 ounces)
1kg potatoes, cut into wedges (35 ounces)

Steps:

To prepare this Greek lemon chicken recipe, divide the chicken into 8 portions and wash thoroughly. Peel the garlic and rub on the chicken. Place on a large baking tray and season well with salt and pepper.
Cut the potatoes into wedges and place them between the chicken. Pour in some water, enough to cover half the chicken and add the lemon juice, the white wine vinegar, the olive oil, the chopped garlic and the peppercorns. Season with salt and pepper and add a good pinch of oregano. (Tip: sprinkle the potatoes with 1 tsp semolina for crispier results)
Cover with aluminum foil and bake in a preheated oven 180C / 350F for 60-75 minutes in total. 50 minutes into the bake remove the aluminum foil and top the chicken with some feta cheese. Bake for another 15-20 minutes (the remaining time), until your Greek lemon chicken is nicely coloured and crispy on the outside.
This Greek lemon chicken is ideally served with a refreshing Greek feta salad and lots of sourdough bread aside to dig into all the delicious sauce!!

GREEK LEMON-CHICKEN THIGHS AND POTATOES

Greek lemon-chicken thighs and potatoes image

Lemon and garlic give this hearty, sheet-pan dish Mediterranean flavor. For the best possible flavor results, we recommend marinating the chicken overnight, and the great new is that you can prep this on-dish meal in about 15 minutes. We like to set it all up in a zip-top plastic bag to make the clean-up extremely easy, and to fully immerse the chicken in the delicious marinade. If you prefer boneless, skinless chicken breasts, they'll work just as well, as long as you reduce the cooking time by 15 minutes.

Categories Dinner

Time 3h15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

0.5 cup(s) Fresh lemon juice
0.5 cup(s) Fat free chicken broth
2 Tbsp Olive oil
4 medium clove(s) Garlic clove(s) minced
2 Tbsp Dried oregano
1.5 pound(s) Uncooked boneless skinless chicken thigh(s) about 8 thighs
1 spray(s) Cooking spray
1 pound(s) Uncooked new potato(es) cut in half (about 10 small potatoes)
0.25 cup(s) Fresh parsley sprigs

Steps:

Place lemon juice, broth, oil, garlic and oregano in a large resealable plastic bag or medium glass bowl. Add chicken, seal bag or cover bowl, and marinate at least 2 hours or up to overnight in refrigerator.
Preheat oven to 350ºF. Coat a sheet pan with cooking spray.
Place chicken and marinade in pan; add potatoes. Bake until chicken is cooked through and potatoes are tender, about 60 minutes. Sprinkle with fresh parsley sprigs.
Serving size: About 2 chicken thighs and 5 potato halves

Nutrition Facts : Calories 116 kcal

GREEK LEMON-GARLIC CHICKEN THIGHS AND POTATOES

Greek Lemon-Garlic Chicken Thighs and Potatoes image

This simple Greek chicken and potato bake is a great family dinner. Chicken thighs are marinated in a garlic-lemon marinade and then baked in the oven.

Provided by Virginia Vohasek

Categories World Cuisine Recipes European Greek

Time 3h15m

Yield 4

Number Of Ingredients 8

Ingredients

½ cup fresh lemon juice
½ cup fat-free chicken broth
2 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons dried oregano
1 ½ pounds skinless, boneless chicken thighs
cooking spray
1 pound small new potatoes, halved

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).

Nutrition Facts : Calories 434.3 calories, Carbohydrate 24.9 g, Cholesterol 95.8 mg, Fat 24 g, Fiber 3.6 g, Protein 30.1 g, SaturatedFat 5.7 g, Sodium 137.8 mg, Sugar 1.7 g

GREEK-STYLE LEMON-GARLIC CHICKEN

Greek-Style Lemon-Garlic Chicken image

I love celebrating my Greek heritage with this super simple and scrumptious Sunday dinner idea. Prep time is a breeze and the ingredient list is relatively short for such a flavorful one-dish meal. Each time I make this I'm transported back to my ya-ya, who gave me the special honor of squeezing the lemons! -Lisa Renshaw, Kansas City, Missouri

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

8 medium Yukon Gold potatoes (about 3 pounds)
1 cup pitted Greek olives
8 bone-in chicken thighs (about 3 pounds)
1/2 cup olive oil
3 tablespoons lemon juice
6 garlic cloves, minced
2 teaspoons salt
2 teaspoons dried oregano
1/2 teaspoon pepper
1-1/2 cups reduced-sodium chicken broth

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.

Nutrition Facts : Calories 602 calories, Fat 33g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 1071mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 4g fiber), Protein 29g protein.

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

Ingredients

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.

SIMPLE GREEK LEMON CHICKEN THIGHS WITH POTATOES (LOW FAT) FOR 1

Simple Greek Lemon Chicken Thighs With Potatoes (Low Fat) for 1 image

A simple and quick delicious dish, oregano and lemon make you not miss the skin. Time does not include 30 minute marinade. Easily quadrupled, this is for one but use it as a guide for as many as you want.

Provided by MarraMamba

Categories Chicken

Time 50m

Yield 1 serving(s)

Number Of Ingredients 7

Ingredients

1 teaspoon olive oil
1 tablespoon lemon juice
1 garlic clove, crushed
1/4 teaspoon dried oregano
3 skinless chicken thighs
3 small new potatoes, halved
1/2 lemon, cut into wedges

Steps:

Combine the olive oil, lemon juice, garlic and oregano and use to coat the chicken. Set aside to marinade for at least 30 minutes.
Preheat the oven to 190C/Gas 5.
Put the chicken, marinade, potatoes and lemon wedges into a roasting tin and roast for ¾ - 1 hour, until the chicken is cooked right through, and the potatoes are tender.

Nutrition Facts : Calories 698.7, Fat 13.3, SaturatedFat 2.9, Cholesterol 171.8, Sodium 211, Carbohydrate 97.3, Fiber 14, Sugar 4.4, Protein 51.9

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GREEK LEMON-GARLIC CHICKEN (KOTOPOULO SKORTHATO) RECIPE

2006-11-14 Preheat oven to 350 F/176 C. The Spruce / Diana Chistruga. Peel the potatoes and cut into quarters, lengthwise. Salt and pepper the chicken and potatoes. The Spruce / Diana Chistruga. Transfer chicken to a roasting pan and add …
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Greek Lemon Garlic Chicken Thighs And Potatoes Recipes

GREEK LEMON CHICKEN AND POTATOES

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.

GREEK LEMON CHICKEN AND POTATOES (KOTOPOULO LEMONATO)

Juicy and tender and super easy! This is a delicious Greek lemon chicken roast recipe (kotopoulo lemonato) garnished with extra crispy potatoes!

GREEK LEMON-CHICKEN THIGHS AND POTATOES

GREEK LEMON-GARLIC CHICKEN THIGHS AND POTATOES

This simple Greek chicken and potato bake is a great family dinner. Chicken thighs are marinated in a garlic-lemon marinade and then baked in the oven.

GREEK-STYLE LEMON-GARLIC CHICKEN

GREEK LEMON CHICKEN WITH POTATOES

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!

SIMPLE GREEK LEMON CHICKEN THIGHS WITH POTATOES (LOW FAT) FOR 1

A simple and quick delicious dish, oregano and lemon make you not miss the skin. Time does not include 30 minute marinade. Easily quadrupled, this is for one but use it as a guide for as many as you want.

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