GREEK CHICKEN AND POTATOES RECIPE
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
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 CHICKEN AND POTATO PACKETS FOR THE GRILL
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
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
GRILLED SPATCHCOCKED GREEK CHICKEN
We're big fans of spatchcocking - that's when the backbone of a chicken is removed and flattened out. The beauty of this extra step is that all parts of the chicken finish cooking at around the same time, so no more dry breast meat!
Provided by Food Network Kitchen
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- To spatchcock the chicken, use strong kitchen scissors or poultry shears and cut down either side of the spine. Pull out the spine, turn the chicken over and press down on the breast of the chicken to flatten it out to one thickness.
- Whisk together the olive oil, lemon juice and zest, garlic, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a medium bowl. Put the chicken in a gallon-size resealable plastic bag in a rimmed dish. Pour in half of the marinade, reserving the rest for serving later. Seal the bag and rotate it around to evenly distribute the marinade. Refrigerate for 1 hour.
- Remove the chicken from the marinade and discard the marinade. Pat the chicken dry with paper towels and season generously all over with salt and pepper; let sit at room temperature for 30 minutes.
- Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Place the chicken skin-side up on the indirect side of the grill with the legs facing the hotter side. Cover and cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads 150 to 160 degrees F (almost cooked through), about 50 minutes.
- Move the chicken over to the direct-heat side of the grill. After 2 minutes, flip the chicken to char and crisp up the skin side, another 3 or 4 minutes. Check that the temperature in the thigh is now at least 165 degrees F. If it is not, then move the chicken back to the indirect side, cover and cook until the final temperature is reached. Remove from the grill; let rest 20 minutes before carving.
- Stir the scallions and dill into the reserved marinade. Drizzle over the chicken or serve on the side.
GREEK CHICKEN POTATO PACKETS - DUMP AND GO DINNER
Greek Chicken Potato Packets are simple but full of flavor. They are the perfect make or freeze ahead meal for busy days.
Provided by Erin, Once A Month Meals
Categories Dinner
Time 31m
Yield 4
Number Of Ingredients 0
Steps:
- Cut foil into 12 inch squares for indicated number of servings. Divide chicken onto indicated number of sheets. Divide olives, tomatoes, potatoes onto the chicken breast. Top with feta cheese, olive oil, italian seasoning, garlic, salt, pepper and lemon slices. Fold the empty side of the foil sheet over and crimp the edges over three times to create a tight packet. Place packets on a rimmed baking sheet and bake at 375 for 20 minutes-30 minutes, depending on the thickness of your chicken.
GRILLED SPATCHCOCKED GREEK CHICKEN
Speed up cook time on a whole chicken by spatchcocking it. It is simple to do and only requires a sharp pair of kitchen shears and 5 minutes of your time. Grilling over indirect heat keeps the bird moist.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes European Greek
Time 1h25m
Yield 6
Number Of Ingredients 8
Steps:
- Whisk olive oil, lemon juice, oregano, garlic, rosemary, and tarragon together in a measuring cup.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place chicken on a rimmed baking sheet. Pour 1/2 of the oil mixture over the chicken and reserve the remaining 1/2. Using your hands, massage the oil mixture into the chicken skin. Season with salt and pepper.
- Grill chicken skin-side up over indirect heat for 50 minutes. Move chicken over direct heat and grill 5 minutes. Carefully flip chicken over skin-side down and grill until skin is brown and crispy, about 5 more minutes. Transfer chicken to a serving platter and let rest for 10 minutes.
- Drizzle reserved oil mixture over the chicken. Carve and serve.
Nutrition Facts : Calories 1213.4 calories, Carbohydrate 1.8 g, Cholesterol 158.9 mg, Fat 115.3 g, Fiber 0.1 g, Protein 39.3 g, SaturatedFat 27.1 g, Sodium 151 mg, Sugar 0.3 g
GREEK CHICKEN AND POTATOES
Provided by Diane Berry
Categories Chicken Potato Bake Kid-Friendly Bon Appétit Arizona Small Plates
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Arrange chicken, potatoes and garlic in large roasting pan. Season with salt and pepper. Pour broth over. Whisk olive oil, lemon juice and oregano to combine. Pour evenly over chicken and potatoes.
- Bake until chicken is cooked through and golden brown and potatoes are tender, basting occasionally with pan juices, about 1 hour 15 minutes.
FILIPINO-STYLE BARBECUE CHICKEN
I'm showing you how I make what is probably the best barbecue chicken you've never had, which I should've already done, but I've hesitated since one of the main ingredients is banana ketchup. But then I remembered that I teach people to cook things, so this includes a recipe for this special ingredient.
Provided by Chef John
Categories BBQ & Grilled Chicken Skewers and Kabobs
Time 4h45m
Yield 6
Number Of Ingredients 26
Steps:
- Mash ripe banana, tomato paste, vinegar, brown sugar, oil, ginger, onion powder, garlic powder, cayenne, salt, allspice, and turmeric together in a saucepan. Add water and stir to combine.
- Place over medium-high heat and bring to a simmer. Stir to combine. Reduce heat to medium and simmer until reduced and thickened, 7 to 10 minutes. Remove from heat; reserve 3 tablespoons for the basting sauce, leaving about 1/2 cup for the marinade.
- Transfer ½ cup banana ketchup to a bowl and add lemon-lime soda, soy sauce, garlic, brown sugar, black pepper, and lemon juice for the marinade. Whisk until combined. Add halved chicken thighs and toss to coat.
- Cover with plastic wrap and marinate in the refrigerator for 4 to 18 hours.
- When you are ready to cook the chicken, combine reserved 3 tablespoons banana ketchup, soy sauce, brown sugar, oil, and fish sauce in a small bowl for basting sauce.
- Preheat a charcoal grill until coals are very hot.
- Remove chicken from the refrigerator and place on metal skewers, folding in half with the smooth side on the outside, the rougher side folded in.
- Grill chicken over hot coals until no longer pink in the centers, 15 to 20 minutes, turning and basting every 2 to 3 minutes. Serve with accumulated juices or extra basting sauce.
Nutrition Facts : Calories 368.2 calories, Carbohydrate 26.5 g, Cholesterol 157 mg, Fat 11.4 g, Fiber 2.2 g, Protein 40.2 g, SaturatedFat 2.5 g, Sodium 2052.3 mg
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GREEK CHICKEN AND POTATOES - THE SEASONED MOM
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Cuisine GreekTotal Time 1 hrCategory DinnerCalories 497 per serving
- Line a rimmed baking sheet with foil (for easy clean-up) and spray with cooking spray or brush with olive oil. Arrange lemon slices and onion slices on the baking sheet. Pat chicken dry; arrange (skin-side up) on top of the lemons and onions.
- In a small bowl, whisk together lemon juice, vinegar, honey, olive oil, garlic and oregano. Set aside half of the marinade in a bowl. Spoon or brush the remaining sauce over chicken. Season chicken liberally with salt and pepper.
- Roast chicken for 45 minutes – 1 hour, or until the meat reaches an internal temperature of 165 degrees F. If the chicken starts to turn too dark while it’s still cooking, shield loosely with foil.
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