Greek Chicken Thighs Recipes

GREEK LEMON-GARLIC CHICKEN THIGHS AND POTATOES

This simple Greek chicken and potato bake is a great family dinner. Chicken thighs are marinated in a garlic-lemon marinade and then baked in the oven.

Provided by Virginia Vohasek

Categories World Cuisine Recipes European Greek

Time 3h15m

Yield 4

Number Of Ingredients 8

Greek Lemon-Garlic Chicken Thighs and Potatoes image

Steps:

Combine lemon juice, chicken broth, olive oil, garlic, and oregano in a large resealable plastic bag. Add chicken, seal bag, and shake so chicken is well coated with marinade. Marinate in the refrigerator at least 2 hours or overnight.
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x11-inch baking dish with cooking spray.
Pour chicken and marinade into the prepared baking pan. Arrange potatoes around the chicken.
Bake in the preheated oven until potatoes are tender and chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 434.3 calories, Carbohydrate 24.9 g, Cholesterol 95.8 mg, Fat 24 g, Fiber 3.6 g, Protein 30.1 g, SaturatedFat 5.7 g, Sodium 137.8 mg, Sugar 1.7 g

Ingredients

½ cup fresh lemon juice
½ cup fat-free chicken broth
2 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons dried oregano
1 ½ pounds skinless, boneless chicken thighs
cooking spray
1 pound small new potatoes, halved

GREEK CHICKEN WITH CUCUMBER-FETA SALAD

This meal has the flavors of a Greek combination plate with chicken souvlaki, Greek salad and tzatziki, but it is streamlined for the home cook. Boneless chicken thighs are coated with herby, garlicky yogurt, then seared until tender inside and crusty and browned outside. Extra yogurt dresses cucumbers and tomatoes that have had a chance to drain with salt so they taste their most vivid. Feta and olives add briny bites to the creamy, crunchy salad, but feel free to incorporate other elements of Greek salad or tzatziki, like romaine lettuce, bell peppers, mint or dill, toasted walnuts or thinly sliced red onion. Eat with lemon potatoes or toasted pita.

Provided by Ali Slagle

Categories dinner, easy, poultry, salads and dressings, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

Greek Chicken With Cucumber-Feta Salad image

Steps:

In a large bowl, stir together the yogurt and garlic; season to taste with salt and pepper. Transfer 1/2 cup of the yogurt to a medium bowl and reserve for Step 5.
Coat the chicken: To the large bowl, add the oregano and stir to combine. Season the chicken all over with 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside.
Start the salad: Smash the cucumbers with the side of your knife until craggy and split. Rip into ½- to 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 ½ teaspoons salt. (It may seem like a lot of salt, but most will drain away.) Toss to combine and leave to drain.
In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium. Scrape excess marinade off the chicken, then cook the chicken in batches, adding oil to the pan if necessary, until it's well browned and releases from the pan, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. Transfer to plates to rest. (For grilling info, see Tip.)
To the medium bowl of yogurt, add the feta and mash with a fork until a chunky paste forms. Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid. Eat alongside the chicken.

Ingredients

1 1/2 cups plain Greek yogurt
3 garlic cloves, finely grated
Kosher salt (Diamond Crystal)
Black pepper
1 teaspoon dried oregano or mint
2 pounds boneless, skinless chicken thighs, patted dry
1 1/2 pounds cucumbers (preferably Japanese, Persian or mini, seedless cucumbers)
1 pound ripe tomatoes
2 tablespoons extra-virgin olive oil, plus more as needed
4 ounces feta, crumbled (about 3/4 cup)
1/2 cup Kalamata olives, pitted and halved

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In a large bowl, container or sturdy zipper top bag, combine the olive oil, garlic, lemon juice, vinegar, oregano, salt and pepper. Stir to combine thoroughly, add the chicken, turn to coat well, the cover or seal and refrigerate for 12 to 24 hours (or even up to 2 days!).
Preheat the oven to 425°F. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Remove the chicken from the marinade and place on the baking sheet skin side up. Roast for about 40 minutes until cooked though, depending on the size of the thighs. Serve the roasted chicken hot, warm or cold.

Greek Chicken Thighs Recipes

GREEK LEMON-GARLIC CHICKEN THIGHS AND POTATOES

This simple Greek chicken and potato bake is a great family dinner. Chicken thighs are marinated in a garlic-lemon marinade and then baked in the oven.

GREEK CHICKEN WITH CUCUMBER-FETA SALAD

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