Pot Roasted Greek Chicken Beginners Directions Recipes

ONE-POT GREEK OVEN-ROASTED CHICKEN AND POTATOES

Steps:

• Preheat the oven to 170C (325F).
• Pat the chicken dry with kitchen towels (see above) and then rub all over with olive oil. Season generously with salt and pepper and place on a large roasting tin or casserole.
• Squeeze half the lemon over the chicken and place it in the chicken cavity together with the onion and one bay leaf. Sprinkle with the dried oregano and pour a third of the stock into the pan. Cover with foil and roast for 40 minutes.
• Take the pan out of the oven and arrange the potatoes, garlic and other bay around the chicken, drizzling with extra olive oil and seasoning with salt, pepper and more dried oregano. Squeeze the other lemon half over the potatoes, place in the pan, and add a bit more stock to the pan if it is dry. Cover with the foil and roast for another 40 minutes.
• Check the roast, turning the potatoes over. Add more stock if the pan is dry, cover and continue cooking for another 20-30 minutes or until the potatoes are fork tender and the chicken juices run clear. Increase the oven temperature to 220C (425F) and cook for a further 5-10 minutes or until the chicken skin crisps up.
• Let the chicken rest, covered with foil, for 10 minutes before carving and serving with the potatoes and a Greek salad on the side.

ROASTED GREEK CHICKEN

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).

GREEK-STYLE ROAST CHICKEN

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.

GREEK ROASTED CHICKEN

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.

GREEK STYLE ROASTED CHICKEN

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 CHICKEN DISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a deep baking dish.
• Spread spinach into the bottom of the prepared baking dish. Arrange chicken breasts atop the spinach in a single layer; top with sliced olives. Sprinkle feta cheese over the chicken and olives. Drizzle dressing over everything. Cover dish with aluminum foil.
• Bake in preheated oven until chicken is no longer pink in the center and the juices run clear, about 2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook penne at a boil, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain and return penne pasta to the pot.
• Stir baked chicken mixture with the drained penne pasta.

POT-ROASTED ITALIAN CHICKEN -- BEGINNER'S DIRECTIONS

Steps:

• Unpackage and prep a roasting chicken or stew hen (take off the plastic, remove the giblets and neck from inside (save for stock), look over the skin and pluck any feathers with a washed pair of needle nose pliers, singe off any pinfeathers with a grill lighter, drain excess liquid from the cavity).
• Set it into a small roaster or dutch oven that has a secure lid.
• Sprinkle half the Italian seasoning and half the garlic slivers over the chicken.
• Put the other half of the seasonings into the cavity.
• Put half the tomatoes into the cavity and pour half over the chicken.
• Cover and roast at 300 for 2-3 hours or at 250 for 3 hours. You can remove the lid for the last half hour or so to get better browning.
• The meat will be very tender -- falling off the bones (a stew hen may have more integrity depending on how tough it started before you tenderized it with the moist heat).
• Suggestion -- Serve over pasta and pass parmesan at the table.
• Suggestion -- Complete the meal with grilled zucchini, breaded and fried zucchini, or flat, Italian beans that have been steamed or microwaved and some crusty, Italian bread.

POT-ROASTED SOUTHWESTERN CHICKEN -- BEGINNER'S DIRECTIONS

Steps:

• Unpackage and prep a roasting chicken or stew hen (take off the plastic, remove the giblets and neck from inside (save for stock), look over the skin and pluck any feathers with a washed pair of needlenose pliers, singe off any pinfeathers with a grill lighter, drain excess liquid from the cavity).
• Set it into a small roaster or dutch oven that has a secure lid.
• Sprinkle half the cumin and half the garlic slivers over the chicken.
• Put the other half of the seasonings into the cavity.
• Put half the salsa into the cavity and pour half over the chicken.
• Cover and roast at 300 for 2-3 hours or at 250 for 3 hours. You can remove the lid for the last half hour or so to get better browning.
• The meat will be very tender -- falling off the bones (a stew hen may have more integrity depending on how tough it started before you tenderized it with the moist heat).
• Suggestion -- serve over rice. Pass shredded cheddar or jack cheese at the table. Cornbread is a good too.
• Suggestion -- For a vegetable I'd pick a salad of mixed greens or cucumbers in sour cream (cooling against the spices), or broccoli with cheese (strong enough a flavor to stand up and not be overwhelmed). Refried beans would be authentic -- my family doesn't like them much but yours might.

POT-ROASTED GREEK CHICKEN -- BEGINNER'S DIRECTIONS

Steps:

• Unpackage and prep a roasting chicken or stew hen (take off the plastic, remove the giblets and neck from inside (save for stock), look over the skin and pluck any feathers with a washed pair of needlenose pliers, singe off any pinfeathers with a grill lighter, drain excess liquid from the cavity).
• Set it into a small roaster or dutch oven that has a secure lid.
• Sprinkle half the garlic and half the oregano over the chicken.
• Put the other half of the seasonings into the cavity.
• Put half the liquids into the cavity and pour the other half over the bird (you want to wash some but not all the seasonings into the pot).
• Cover and roast at 300 for 2-3 hours or at 250 for 3 hours. You can remove the lid for the last half hour or so to get better browning.
• The meat will be very tender -- falling off the bones (a stew hen may have more integrity depending on how tough it started before you tenderized it with the moist heat).
• Suggestion -- Serve over plain rice, pilaf (try Recipe #213303 ), or couscous. For a vegetable I'd go with a mixed green salad with olives and feta in it or a spinach salad. If I needed to use a hot veggie green beans with butter and sesame would be good.