Roasted Greek Chicken Vegetables Recipes

ROASTED GREEK-STYLE CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 450ºF. Coat a large nonstick baking pan with cooking spray.
• In a large bowl, combine 4 tsp oil, garlic, oregano, lemon juice, 1 tsp zest, salt, and pepper; add vegetables and toss to coat. Lift vegetables out of bowl with a slotted spoon, leaving some oil mixture in bowl. Place vegetables in an even layer on one side of prepared pan, leaving room for chicken. Add chicken to bowl and turn to coat; place on empty side of pan.
• Roast until vegetables are tender and chicken is cooked through, stirring vegetables once, 15-20 minutes. Drizzle vegetables with remaining 1 tsp each oil and zest; toss to coat. Drizzle chicken with any pan juices.
• Serving size: 3 oz chicken and 1 c vegetables

SHEET-PAN CHICKEN WITH ROASTED SPRING VEGETABLES & LEMON VINAIGRETTE

Steps:

• Prepare vinaigrette: Remove 1/2 teaspoon zest and squeeze 1 tablespoon juice from lemon. In a small bowl whisk together lemon zest and juice and the remaining ingredients. Set aside.
• Prepare chicken and vegetables: Place a 15x10-inch baking pan in oven. Preheat oven to 475 degrees F.
• Meanwhile, using the flat side of a meat mallet, flatten chicken between two pieces of plastic wrap until 1/2 inch thick.
• Place chicken in a medium bowl. Add mayonnaise and 2 of the garlic cloves; stir to coat. In a shallow dish stir together bread crumbs, cheese, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Dip chicken into crumb mixture, turning to coat. Lightly coat tops of chicken with cooking spray.
• In a large bowl combine asparagus, mushrooms, tomatoes, oil and the remaining 4 cloves garlic and 1/4 teaspoon salt and pepper.
• Carefully place chicken in one end of hot pan and place asparagus mixture in other end of pan. Roast 18 to 20 minutes or until chicken is done (165 degrees F) and vegetables are tender.
• Drizzle chicken and vegetables with vinaigrette and sprinkle with dill.

GREEK CHICKEN BOWL WITH ROASTED VEGETABLES

Steps:

• Combine the olive oil, lemon juice, lemon zest, garlic, oregano, sea salt, freshly cracked black pepper, and crushed red pepper flakes together in a zip lock bag. Add the bite-sized pieces of chicken then seal the bag and toss to coat evenly before placing it in the refrigerator to marinate for at least 30 minutes.
• Preheat the oven to 400 degrees.
• Toss the vegetables with olive oil then season with sea salt, freshly cracked black pepper, and crushed red pepper flakes, to taste. Spread the broccoli and onions out on the baking sheet in a single layer, reserving the tomatoes in a bowl.
• Roast the vegetables in the oven for 5 minutes then toss them with a spatula and add the tomatoes to the baking sheet. Roast for another 5-7 minutes, or until the broccoli is tender and the tomatoes have nearly burst. Remove from the oven and set aside.
• Meanwhile, prepare the farro in a small saucepan per the package instructions; drain. Side Note: I cooked my farro in chicken broth for added flavor. Toss together the warm drained farro with the leftover rice; set aside until needed.
• While the veggies are roasting & the farro is cooking, heat a nonstick skillet over medium-high heat. Once hot, add the chicken pieces in a single layer and cook, stirring occasionally, for 6-7 minutes, or until cooked through and golden brown.
• Spoon some of the farro & rice mixture into a bowl then top it with some chicken and roasted vegetables. Top with a sprinkling of feta cheese crumbles and a big squeeze of fresh lemon juice. Side Note: I served this meal buffet style so each family member could make their own bowl to suit their preferences & it was a big hit! Serve and enjoy.

SHEET PAN GREEK CHICKEN AND VEGETABLES

Steps:

• Position 2 oven racks on the highest and lowest settings and place a heavy-duty rimmed half-sheet pan on the bottom rack. Preheat the oven to 450 degrees F.
• Place the chicken thighs in a large bowl and toss with 2 tablespoons of the oregano, the zest of 1 lemon, 2 tablespoons oil, 1/2 teaspoon salt and some black pepper. Place the chicken skin-side up in the center of the heated baking sheet and return to the oven while you prepare the vegetables.
• In a second bowl, toss the potatoes and carrots with 2 tablespoons of the oil, the lemon halves, the remaining lemon zest the remaining 2 tablespoons oregano,1 teaspoon salt and some pepper. Spread the vegetables and lemons (cut-side up) around the chicken on the sheet pan and roast on the bottom oven rack for 10 minutes. Move the sheet pan to the top rack and roast until the vegetables are tender and the chicken skin is crispy and the meat registers 165 degrees F on an instant-read thermometer, about 20 minutes more. Remove the chicken and vegetables to a serving platter and keep warm. Remove the lemon halves to a cutting board to cool for a minute.
• Set the sheet pan on the stovetop over medium-high heat and bring the pan juices to a boil. Squeeze in the lemon juice, reduce the heat to a simmer and whisk in the remaining 1 tablespoon oil. Scrape up the crusty bits from the bottom of the sheet pan with a wooden spoon to incorporate into the sauce and season with salt and pepper to taste. Pour the juices over the vegetables, garnish with oregano sprigs and serve.

ROASTED GREEK CHICKEN & VEGETABLES

Steps:

• Heat oven to 450 degrees F. Line two baking sheets with foil.
• Put chicken on 1 side of each pan; put vegetables on other side.
• Drizzle vegetables with oil. Sprinkle chicken and vegetables with lemon zest and juice, salt, pepper, and oregano. Toss to coat.
• Roast side by side on the middle rack, turning chicken and vegetables once, for 25 to 30 minutes until chicken is cooked through and vegetables are tender.

CHICKEN WITH GREEK-STYLE VEGETABLES

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Combine olive oil, 2 tablespoons lemon juice, water, 2 teaspoons Italian seasoning, 1 teaspoon lemon zest, oregano, salt, and pepper in a bowl.
• Place cucumber, green pepper, red onion, artichoke hearts, and garlic in a large bowl. Toss salad to distribute evenly. Cut each pita bread round into 4 to 5 slices.
• Toast pita bread on the preheated grill until slight grill marks appear, about 4 minutes.
• Place chicken in a grill pan and coat with the remaining 1 tablespoon lemon juice, 1 tablespoon lemon zest, salt, and pepper. Transfer the pan to the grill.
• Grill the chicken until no longer pink in the center and the juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Arrange chicken, salad, and pita bread on a serving plate and enjoy sandwich-style or as individual components.

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).

GARLIC-ROASTED CHICKEN AND VEGETABLES

Steps:

• Rub inside of chicken with 2 tablespoons butter. With a sharp knife, cut 16 small slits in chicken breast, drumsticks and thighs. Place a halved garlic clove in each slit. Place chicken on a rack in a shallow roasting pan; tie drumsticks together. , Place remaining garlic in pan. Pour half of the broth over chicken. Combine oil and lemon juice; pour half over chicken. Rub remaining butter over chicken. Combine the oregano, salt, pepper and garlic powder; sprinkle half over chicken. Cover and bake at 350° for 45 minutes., Place the potatoes, carrots and onion in pan. Drizzle remaining oil mixture and broth over chicken and vegetables. Sprinkle remaining oregano mixture over chicken. Cover and bake 30 minutes longer; baste. Bake, uncovered, for 45-50 minutes or until a thermometer reads 180°, basting several times. Thicken pan juices if desired. Cover and let stand for 10 minutes before serving.

PAN-ROASTED CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.