Greek Chicken And Vegetables Recipes

SHEET PAN GREEK CHICKEN AND VEGETABLES

Fresh oregano and lemon add bold flavor to chicken thighs, while a high oven temperature creates extra-crispy skin. If you don't have a heavy-duty sheet pan that can withstand the heat of the stovetop, scrape the pan drippings into a skillet and use it to make the pan sauce.

Provided by Food Network

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 7

Sheet Pan Greek Chicken and Vegetables image

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.

Ingredients

4 bone-in, skin-on chicken thighs (about 1 3/4 pounds)
1/4 cup chopped fresh oregano, plus extra sprigs for garnish
2 lemons, zested and halved
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 1/4 pounds russet potatoes, scrubbed and cut lengthwise into 1-inch wedges
1 pound large carrots, quartered and cut into 3-inch sticks

GREEK CHICKEN AND VEGETABLES

Chicken breast strips, green beans, tomatoes and seasonings are grilled in foil then topped with crumbled feta cheese for an enticing main dish.

Provided by My Food and Family

Categories Herbs

Time 24m

Yield 4 servings

Number Of Ingredients 6

Greek Chicken and Vegetables image

Steps:

Heat grill to medium-high heat.
Combine all ingredients except cheese; spoon onto 4 large sheets heavy-duty foil. Fold to make 4 packets.
Grill 10 to 14 min. or until chicken is done. Cut slits in foil to release steam before opening packets.
Top chicken mixture with cheese.

Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 32 g

Ingredients

1 lb. boneless skinless chicken breasts, cut into thin strips
2 cups cut-up trimmed fresh green beans
1 can (14.5 oz.) diced tomatoes with garlic and onion, undrained
2 tsp. dried oregano leaves
1/4 tsp. pepper
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese

GREEK CHICKEN

A very good light summer dish. I serve it with sliced tomatoes, feta cheese, and garlic bread.

Provided by Karen

Categories World Cuisine Recipes European Greek

Time 8h45m

Yield 8

Number Of Ingredients 7

Greek Chicken image

Steps:

In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.
Preheat grill for high heat.
Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.

Nutrition Facts : Calories 412.4 calories, Carbohydrate 3.5 g, Cholesterol 97.1 mg, Fat 30.7 g, Fiber 1.4 g, Protein 31.1 g, SaturatedFat 6.7 g, Sodium 94.6 mg

Ingredients

½ cup olive oil
3 cloves garlic, chopped
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
2 lemons, juiced
1 (4 pound) chicken, cut into pieces

More about "greek chicken and vegetables recipes"

SHEET PAN GREEK CHICKEN AND VEGETABLES - BUDGET BYTES

Web Dec 2, 2018 ;) Share this recipe Sheet Pan Chicken and Vegetables 4.96 from 22 votes An easy homemade lemon garlic marinade transforms …
From budgetbytes.com
5/5 (22)
Total Time 50 mins
Category Dinner, Main Course
Calories 679 per serving

Preheat the oven to 400ºF. Zest the lemon, then squeeze the juice. Combine the olive oil, lemon juice (about 1/4 cup), garlic, oregano, salt, and some freshly cracked pepper in a bowl. Save the lemon zest for later.
Chop the bell peppers and onions into 1 to 1.5-inch pieces. Place the tomatoes, bell peppers, and onions on a large baking sheet. Pour about half of the lemon garlic marinade over the vegetables and toss until they are well coated. Roast the vegetables in the preheated oven for about 10 minutes as you prepare the chicken.
While the vegetables begin roasting, prepare the chicken breasts. If your chicken breasts are thicker than 3/4-inch, pound them out to an even thickness of 1/2 to 3/4-inch thick. This will help them cook quickly and evenly. To pound the chicken, place them on a cutting board, cover with plastic wrap to prevent splatter, then gently pound the thicker ends with a rolling pin or mallet until even with the thinner end.
Cut each chicken breast into two pieces. Place the chicken in a shallow dish and pour the remaining marinade over top. Toss the chicken in the marinade to coat.

Greek Chicken And Vegetables Recipes

SHEET PAN GREEK CHICKEN AND VEGETABLES

Fresh oregano and lemon add bold flavor to chicken thighs, while a high oven temperature creates extra-crispy skin. If you don't have a heavy-duty sheet pan that can withstand the heat of the stovetop, scrape the pan drippings into a skillet and use it to make the pan sauce.

GREEK CHICKEN AND VEGETABLES

Chicken breast strips, green beans, tomatoes and seasonings are grilled in foil then topped with crumbled feta cheese for an enticing main dish.

GREEK CHICKEN

A very good light summer dish. I serve it with sliced tomatoes, feta cheese, and garlic bread.

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