Rustic Greek Style Roast Chicken With Smashed Potatoes Recipes

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GREEK-STYLE LEMON ROASTED POTATOES



Greek-Style Lemon Roasted Potatoes image

A great complement with souvlaki. I often cook this on the BBQ with the souvlaki. All you need is a great Greek salad for a full meal!

Provided by koko

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h15m

Yield 6

Number Of Ingredients 7

3 pounds potatoes, peeled and cut into thick wedges
⅓ cup olive oil
2 lemons, juiced
2 teaspoons salt
1 teaspoon oregano
½ teaspoon ground black pepper
3 cups chicken broth

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat.
  • Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes.
  • Roast potatoes in preheated oven until tender and golden brown, about 1 hour.

Nutrition Facts : Calories 282.1 calories, Carbohydrate 39.9 g, Fat 12.2 g, Fiber 5.1 g, Protein 4.6 g, SaturatedFat 1.7 g, Sodium 789.1 mg, Sugar 1.8 g

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

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

RUSTIC GREEK-STYLE ROAST CHICKEN WITH SMASHED POTATOES



Rustic Greek-Style Roast Chicken With Smashed Potatoes image

TV chefs are always telling you how wonderful their recipes are, so when Karen Martini of Australia's "Better Homes and Gardens" TV show said, "This will be the best roast chicken you've ever made!" I was sceptical. "Well, it looks pretty good, but I don't know about Roast Chicken without a nice rich gravy," I thought. Nevertheless, I decided to give it a try. Now I can honestly say, "THIS WAS THE BEST ROAST CHICKEN I HAVE EVER MADE OR EATEN" - and boy I've eaten some roast chicken in my time! Now, I must confess to having amended Ms Martini's excellent recipe a bit. Her idea of 'rustic' is to just chop up all the garlic without peeling any of it, throw in the onion with the peel still on, and add the herbs still on their woody stalks. I wasn't keen on the idea of spitting out bits of papery garlic peel and burned bits of stalk as I ate, so I peeled most of the garlic and stripped some of the herbs from their stalks before adding them to the chicken. If you want to be authentically rustic, by all means, just whack everything in with no preparation - it will certainly save a lot of time. The other change I made to the recipe was that I boosted up the sauce a bit. I like LOTS of sauce, and although the chicken yielded a good amount when it was cut, I wanted lashings, so I topped it up with some chicken stock and another good squeeze of lemon juice. Again, whether you do this is entirely up to you. All I can promise is that if you make this chicken the way I did, it should be the best roast chicken you've ever had. Oh, and by the way, although it's wonderfully flavoursome and succulent served hot - it's almost better cold because the garlicky lemony flavour seems to come out even more! Did I mention I love this recipe? Oh, shut up, Kooka and tell the people how to make it!

Provided by Kookaburra

Categories     Whole Chicken

Time 2h

Yield 6 serving(s)

Number Of Ingredients 16

4 -6 medium potatoes (or one potato per person)
2 small brown onions, peeled and thickly sliced
1 large roasting chicken (mine was 1.7kg, around 3 1/2 lbs)
50 g butter, cut into small cubes
1 bulb of garlic, broken into cloves, peeled and roughly chopped
1 bulb of garlic, broken into cloves, unpeeled and roughly chopped
1 bulb of garlic, broken into cloves, unpeeled and unchopped
1 bunch fresh thyme
1 bunch fresh oregano
1 large lemons or 2 small lemons
olive oil
sea salt
black pepper, freshly ground
3 tablespoons water
1 cup chicken stock
1/2 lemon, juice of

Steps:

  • Start by preparing the potatoes. This can be done well in advance. Bring a large pot of water to the boil. Add the potatoes, whole and unpeeled and boil, uncovered, for 25 minutes or until very soft. Remove potatoes from the water to a plate until needed. It doesn't matter if they get cold.
  • Now, divide each bunch of herbs roughly into four: one quarter to go between the skin and the breast; one quarter to go in the cavity; one quarter to scatter over the chicken; and one quarter reserved for garnish. Strip the leaves from one quarter of the oregano and one quarter of the thyme discarding any woody stalks. Leave the remaining herbs intact.
  • Now, wash the cavity of the chicken with cold running water and dry the chicken very well, inside and out, with paper towels. Using a pair of kitchen shears or a sharp pair of scissors, trim the wing tips from the chicken as these will burn at the high temperature you're going to cook at.
  • Preheat your oven to 240C or 230C fan-forced and make sure there's a rack in the centre, or just below the centre and plenty of room above for the chicken.
  • Place the chicken on a plate and, carefully, working from the neck end, slip your finger between the skin and the flesh on the right breast of the chicken, breaking through the membrane and separating the skin from the flesh, being careful not to pierce the skin with your fingernail. Try to wriggle your finger down near the drumstick and separate some of the skin from it too. Repeat for the left breast.
  • In a bowl, roughly mix together the butter cubes, the herb leaves you've stripped from their stalks, and the chopped, peeled garlic.
  • Using your fingers, push this mixture carefully into the pockets you've formed between the skin and the flesh of the chicken breasts and, if possible, a little way down towards the drumsticks. It doesn't matter if a bit falls out, you can just shove that into the cavity later.
  • Put the chopped, unpeeled garlic and one, 'one-quarter' bunch each of the oregano and thyme into the cavity of the chicken. You should now have two bunches each of the oregano and thyme left, and one bulb of unpeeled garlic cloves.
  • If using a large lemon, cut in half and squeeze the juice from one half only. If using two small lemons, squeeze one whole lemon. Drizzle the lemon juice over the top of the chicken, and place the squeezed portion/s of the lemon into the cavity.
  • Thinly slice the unsqueezed large lemon half, or whole small lemon, and set slices aside.
  • Line a large baking pan with silicone (baking) paper. (Be sure to use a pan that will withstand a high heat. Non-stick pans are probably not suitable for this as you may ruin the coating.) Lining the pan is optional, but it makes washing up a lot easier and stops stuff from sticking.
  • Place the sliced onion in the base of the pan and place the chicken on top.
  • Now, arrange the lemon slices over the top of the chicken, and scatter the unpeeled garlic cloves over the top, being sure to tuck some of the garlic and the lemon slices down between the breast and the leg.
  • Sprinkle generously with sea salt and cracked black pepper.
  • Now, take the potatoes you cooked earlier and, using a potato masher, push down on each one gently until the skin splits and the potato inside breaks up a bit. Don't worry if they fall apart a little bit. It's supposed to look rustic! They should look squashed but not flattened.
  • Now, arrange the potatoes around the chicken in the baking pan and sprinkle them with salt and pepper, then drizzle the potatoes and the chicken generously with olive oil. By all means use extra virgin olive oil if you like it, but it's not essential, ordinary olive oil will do.
  • Finally, scatter the remaining herbs over the chicken and the potatoes.
  • Spoon four tablespoons of water into the baking pan then place it into the pre-heated oven on the centre shelf.
  • Roast for at 240C or 230C fan-forced, for about 50 minutes to 1 hour or until the chicken is cooked.
  • Remove chicken from oven and place on a plate to rest for 10 minutes.
  • If potatoes are not quite crisp enough, place them in another pan and return to the oven while you prepare the sauce.
  • Now, pick out any obviously burned bits or herb stalks from the baking pan, as well as the onion rings and any bits of lemon that have fallen off the chicken. Discard these bits.
  • Using the back of a teaspoon, squash any unpeeled garlic cloves which are still soft and extract the soft garlic pulp from inside and discard the papery bits. Transfer the garlic pulp to a heat proof jug.
  • Now, pour the drippings from the pan into the same jug. Don't worry if you haven't got a lot of liquid at this stage, you'll get quite a bit when you cut the chicken.
  • Add the chicken stock to the jug.
  • Allow this mixture to stand for a few minutes then skim or spoon the excess oil off the top.
  • Now, check the potatoes if they're still in the oven and remove if ready, or leave them there if you want them even crispier.
  • Now, dust off any burned bits of lemon, garlic or herbs on top of the chicken, divide the chicken into serving portions and pour off any liquid into the jug.
  • Add extra lemon-juice, salt and pepper to the jug to taste.
  • Heat the sauce in the jug in the microwave until hot.
  • Serve chicken, drizzled generously with the hot lemony, garlicky sauce, along with the crispy smashed potatoes and garnish with the reserved herbs.
  • A Greek Salad is a perfect accompaniment to this meal.

Nutrition Facts : Calories 430.7, Fat 23, SaturatedFat 8.9, Cholesterol 90.3, Sodium 195.3, Carbohydrate 34.9, Fiber 4.2, Sugar 3.3, Protein 22.1

RUSTIC ROASTED CHICKEN



Rustic Roasted Chicken image

This is one pot cooking at it's tantalizing best. You start by rubbing an organic chicken with lemon and butter. Then stuff the cavity with sprigs of thyme, rosemary and tarragon, setting the bird on a bed of vegetables, which soak up the herb scented juices as they cook. After an hour the skin is crisp, the meat is tender and the vegetables are perfectly roasted.

Provided by MarieRynr

Categories     Chicken

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 -1 1/2 lb fingerling potato, washed and halved
2 large carrots, peeled and cut into 1 inch ieces
2 large parsnips, peeled and cut into 1 inch pieces
10 shallots, peeled and halved
5 cloves garlic, peeled
3 tablespoons extra virgin olive oil
salt & freshly ground black pepper
1 lemon
2 (3 1/2 lb) organic chicken
4 tablespoons unsalted butter, room temperature
4 sprigs fresh tarragon
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 cup dry white wine or 1 cup chicken broth
sea salt, to serve

Steps:

  • Preheat oven to 425*F.
  • Toss the potatoes, carrots, parsnips, shallots, mushrooms, and garlic with the oil and a generous pinch of salt and pepper in a large roasting pan.
  • Cut the lemon inhalf, and rub the chickens with the lemon flesh and then the butter; season the birds generously with salt and pepper.
  • Place half a lemon and two sprigs each of tarragon, rosemary and thyme in the cavity of each chicken.
  • Arrange the chickens on top of the vegetables, and roast in the lower half of the oven for 45 minutes to 1 hour, or until the chickens are cooked and the skin is crisp, basting the chickens every 20 minutes.
  • If the birds are not crisp, increase the oven temperature to 475*F for the last 10 to 15 minutes of cooking.
  • Remove from the oven, cover the chickens loosely with aluminum foil, and allow the chickens and vegetables to rest in the pan for 20 minutes.
  • Remove the chickens and vegetables to a platter, pour off the fat in the pan, deglaze with the wine or broth and season to taste with salt and pepper.
  • Sprinkle the carved chicken and vegetables with the sea salt and serve with the pan juices.

Nutrition Facts : Calories 1390, Fat 94.3, SaturatedFat 28.6, Cholesterol 417.2, Sodium 406.9, Carbohydrate 22.5, Fiber 2.8, Sugar 2.7, Protein 101.1

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From recipes.net


GREEK CHICKEN AND POTATOES - DINNER AT THE ZOO
2019-07-14 Preheat the oven to 400 degrees F. Place the olive oil, lemon juice, lemon zest, salt, pepper, garlic and oregano in a large bowl. Whisk to combine. Add the chicken and potatoes to the bowl; toss to coat with the marinade. Coat a sheet pan with cooking spray. Arrange the chicken and potatoes on the pan in a single layer.
From dinneratthezoo.com


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