Greek Style Roast Chicken Recipes

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ROASTED GREEK CHICKEN



Roasted Greek Chicken image

Juicy, flavorful chicken meat with a crispy skin. Tastes wonderful and is super simple to make.

Provided by GatorJess

Categories     World Cuisine Recipes     European     Greek

Time 1h25m

Yield 4

Number Of Ingredients 8

4 chicken leg quarters, with bone and skin
¼ cup olive oil
4 lemons, halved
4 teaspoons dried oregano
4 teaspoons dried basil
4 teaspoons garlic powder
4 teaspoons salt
4 teaspoons ground black pepper

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).

Nutrition Facts : Calories 516.4 calories, Carbohydrate 16.8 g, Cholesterol 139.8 mg, Fat 34.6 g, Fiber 7.1 g, Protein 41.9 g, SaturatedFat 7.6 g, Sodium 2463.6 mg, Sugar 0.7 g

GREEK CHICKEN



Greek Chicken image

A very good light summer dish. I serve it with sliced tomatoes, feta cheese, and garlic bread.

Provided by Karen

Categories     World Cuisine Recipes     European     Greek

Time 8h45m

Yield 8

Number Of Ingredients 7

½ cup olive oil
3 cloves garlic, chopped
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
2 lemons, juiced
1 (4 pound) chicken, cut into pieces

Steps:

  • In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.
  • Preheat grill for high heat.
  • Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.

Nutrition Facts : Calories 412.4 calories, Carbohydrate 3.5 g, Cholesterol 97.1 mg, Fat 30.7 g, Fiber 1.4 g, Protein 31.1 g, SaturatedFat 6.7 g, Sodium 94.6 mg

GREEK ROASTED CHICKEN AND POTATOES



Greek Roasted Chicken and Potatoes image

You'll find this meal is a nice one to prepare for company or to serve your family for Sunday dinner. All you need with it is tossed salad and some crusty French bread. -Pella Visnick, Dallas, Texas

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 8-10 servings.

Number Of Ingredients 7

1 roasting chicken (6 to 7 pounds)
Salt and pepper to taste
2 to 3 teaspoons dried oregano, divided
4 to 6 baking potatoes, peeled and quartered
1/4 cup butter, melted
3 tablespoons lemon juice
3/4 cup chicken broth

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.

Nutrition Facts : Calories 425 calories, Fat 24g fat (8g saturated fat), Cholesterol 120mg cholesterol, Sodium 214mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 2g fiber), Protein 36g protein.

GREEK-STYLE ROAST CHICKEN



Greek-style roast chicken image

This easy Greek recipe with potatoes, olives and feta can be made in one pot - use skin-on thighs for the most succulent roast chicken

Provided by Good Food team

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 8

750g new potatoes, thickly sliced lengthways
2 tbsp olive oil
8 chicken thighs, skin on and bone in
300g cherry tomatoes
100g black olives
½ small pack oregano, leaves picked
200g pack feta, crumbled into chunks
2 tbsp red wine vinegar

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.

Nutrition Facts : Calories 574 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 3.5 milligram of sodium

GREEK-STYLE ROAST CHICKEN WITH GARLIC, LEMON & HERBS



Greek-style Roast Chicken With Garlic, Lemon & Herbs image

This Greek-style roasted lemon garlic chicken is perfect for a weekend dinner and can be done with whole or half chicken, or smaller pieces of poultry. Whole30 and keto-friendly.

Provided by Irena Macri

Categories     Main

Time 1h

Number Of Ingredients 7

Half a chicken (if using whole, make a larger batch of the marinade or use 6-8 pieces of chicken)
5 cloves of garlic, smashed
Juice of 1 lemon
1/4 cup of olive oil
2 teaspoons mixed herbs
1 1/2 teaspoon of sea salt
Generous pinch of pepper

Steps:

  • Combine the garlic, lemon juice, olive oil, herbs and sea salt and pepper in a bowl. Place the chicken on a plate and coat with the marinade on both sides (make sure to brush the bits under the wing). Place the chicken in a Ziplock bag and pour in the remaining marinade. Mix it around in the bag, remove any excess air and zip it up. Leave in the fridge for 30 minutes minimum or for a few hours/overnight, ideally. Remove from the fridge for 15 minutes before cooking to bring to room temperature.
  • To cook the chicken, preheat the oven to 200 C/ 400 F. Put a piece of parchment paper on a flat baking tray and place the chicken on top, skin side up. Scoop and spread the remaining marinade over the top. Place in the oven, middle shelf, and cook for 40-45 minutes (depending on the size of the chicken, slightly smaller birds should only need 40 minutes for half of it). If cooking a whole bird, keep it in for 50-60 minutes.
  • Once the cooking time is up, remove from the oven and rest on a cutting board under some foil for about 5-10 minutes. Serve with a few slices of lemon as is or carve it into smaller pieces. I like to cut it into a drumstick, leg, wing, and then slice the breast into smaller pieces. This should feed 2-3 people, plus sides.

GREEK ROASTED CHICKEN



Greek Roasted Chicken image

Make and share this Greek Roasted Chicken recipe from Food.com.

Provided by Latocha_Duckworth

Categories     Chicken

Time 2h

Yield 5 serving(s)

Number Of Ingredients 5

3 -4 lbs chicken (whole, split in half, cut-up, or chicken parts of your choice)
1/4 cup lemon juice
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Wash your chicken and pat it dry with paper towels.
  • Combine the lemon juice, olive oil, salt, and pepper and stir them together well. If you're using a whole chicken, rub it all over with some of this mixture, making sure to rub plenty inside the body cavity, as well. If you're using cut-up chicken, put it in a large zip-lock bag, pour the marinade over the chicken and seal the bag.
  • Let the chicken marinade for at least an hour, or as long as a day.
  • At least 1 hour before you want to serve the chicken, pull it out of the bag. You can either grill your chicken or you can roast it in a 375 degree oven for about 1 hour. Either way, cook it until the juices run clear when it's pierced to the bone.
  • Recipe from the book "500 Low-carb Recipes" by Dana Carpender.

Nutrition Facts : Calories 550.3, Fat 46.5, SaturatedFat 10.1, Cholesterol 124.2, Sodium 349.1, Carbohydrate 1.1, Fiber 0.1, Sugar 0.3, Protein 30.9

GREEK STYLE ROASTED CHICKEN



Greek Style Roasted Chicken image

This Delicious dish was a real winner. I came up with it by combining 2 chicken recipes that I had. Fancy without a great deal of work! You can reduce the fat content by not using the olive oil and herbs on the outside, then when serving don't eat the skin! Also, it is just as yummy if you omit the ham. Haven't tried it without the feta, but I imagine that would be good as well.

Provided by ChipotleChick

Categories     Whole Chicken

Time 2h30m

Yield 3-4 serving(s)

Number Of Ingredients 14

1 (2 1/2 lb) roasting chickens, gutted,rinsed,and patted dry
1 tablespoon garlic-flavored olive oil (or plain)
1 teaspoon oregano
1 teaspoon parsley
1/4 teaspoon garlic salt
1/4 teaspoon garlic powder
2 cups chopped fresh spinach
3 pieces thin-sliced deli-style ham, chopped
1/4 cup crumbled feta cheese
1 slice whole wheat bread, broken into small pieces
1/4 cup chopped chives
1/2 cup pine nuts
1/4 cup melted butter
1/4 teaspoon salt

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!

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

ROASTED GREEK STYLE CHICKEN



Roasted Greek Style Chicken image

Sometimes simplicity produces the best flavor. The preparation time does not include the 1 hour marinade time. Marinade in the fridge.

Provided by Bergy

Categories     Lunch/Snacks

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

1 (3 lb) chicken
1/2 cup olive oil
1 tablespoon dried oregano
2 lemons, juice of
salt
pepper

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.

Nutrition Facts : Calories 977.4, Fat 78.3, SaturatedFat 18.4, Cholesterol 255.2, Sodium 239.1, Carbohydrate 2.2, Fiber 0.4, Sugar 0.6, Protein 63.4

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