Greeklemonchickenwithpotatoes Recipes

GREEK LEMON CHICKEN AND POTATO BAKE

Greek Lemon Chicken and Potato Bake image

I love one-pan meals, especially when no measuring and exact ingredients are involved. I made this one Sunday when I didn't want to babysit my food in the kitchen! Turned out great, and I served it with tzatziki sauce.

Provided by Chef V

Categories World Cuisine Recipes European Greek

Time 1h10m

Yield 4

Number Of Ingredients 10

Ingredients

4 chicken leg quarters
1 (24 ounce) bag small potatoes
½ cup olive oil
2 lemons, juiced, divided
2 tablespoons dried basil
2 tablespoons dried oregano
1 tablespoon salt
1 tablespoon ground black pepper
2 tablespoons lemon and herb seasoning
1 (12 ounce) package fresh green beans

Steps:

Preheat oven to 425 degrees F (220 degrees C). Grease a large baking sheet with sides.
Place chicken quarters on prepared baking sheet. Stir potatoes, olive oil, juice of 1 lemon, basil, oregano, salt, pepper, and lemon herb seasoning together in a large bowl to coat potatoes. Arrange potatoes around chicken on baking sheet. Pour about 3/4 of oil mixture over chicken, reserving remaining oil; drizzle remaining lemon juice over chicken and potatoes.
Bake in the preheated oven for about 30 minutes; shake baking sheet to loosen potatoes, then continue baking for 15 minutes. Place green beans in reserved oil mixture; toss to coat. Remove chicken mixture from oven; pour green bean mixture over chicken and potatoes.
Return pan to the oven; bake until green beans are tender with a bite, chicken is no longer pink at the bone and juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 551.1 calories, Carbohydrate 41.9 g, Cholesterol 102.8 mg, Fat 29.1 g, Fiber 8.5 g, Protein 34.8 g, SaturatedFat 6.2 g, Sodium 1858.5 mg, Sugar 2.6 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 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.

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 CHICKEN AND POTATOES

Greek Chicken and Potatoes image

Provided by Diane Berry

Categories Chicken Potato Bake Kid-Friendly Bon Appétit Arizona Small Plates

Yield Serves 4

Number Of Ingredients 7

Ingredients

1 3 1/2-pound chicken, quartered
6 russet potatoes (about 3 1/4 pounds), peeled, quartered, lengthwise
4 large garlic cloves, halved
3/4 cup canned low-salt chicken broth
3/4 cup olive oil
2/3 cup fresh lemon juice
2 teaspoons dried oregano, crumbled

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.

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GREEK LEMON-GARLIC CHICKEN (KOTOPOULO SKORTHATO) …

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 …
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Category Entree, Dinner

Greeklemonchickenwithpotatoes Recipes

GREEK LEMON CHICKEN AND POTATO BAKE

I love one-pan meals, especially when no measuring and exact ingredients are involved. I made this one Sunday when I didn't want to babysit my food in the kitchen! Turned out great, and I served it with tzatziki sauce.

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 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!

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 CHICKEN AND POTATOES

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