Greek Lemon Garlic Chicken Recipes

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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

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-STYLE LEMON-GARLIC CHICKEN

I love celebrating my Greek heritage with this super simple and scrumptious Sunday dinner idea. Prep time is a breeze and the ingredient list is relatively short for such a flavorful one-dish meal. Each time I make this I'm transported back to my ya-ya, who gave me the special honor of squeezing the lemons! -Lisa Renshaw, Kansas City, Missouri

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 10



Greek-Style Lemon-Garlic Chicken image

Steps:

  • Preheat oven to 375°. Scrub potatoes; cut each into 8 wedges and place in a shallow roasting pan. Top with olives and chicken. In a small bowl, whisk oil, lemon juice, garlic, salt, oregano and pepper until blended. Drizzle over chicken and potatoes. Pour chicken broth around chicken into pan., Bake, uncovered, 60-70 minutes or until a thermometer inserted in chicken reads 170°-175° and potatoes are tender. Serve with pan juices.

Nutrition Facts : Calories 602 calories, Fat 33g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 1071mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 4g fiber), Protein 29g protein.

8 medium Yukon Gold potatoes (about 3 pounds)
1 cup pitted Greek olives
8 bone-in chicken thighs (about 3 pounds)
1/2 cup olive oil
3 tablespoons lemon juice
6 garlic cloves, minced
2 teaspoons salt
2 teaspoons dried oregano
1/2 teaspoon pepper
1-1/2 cups reduced-sodium chicken broth

GREEK LEMON CHICKEN AND POTATOES

I don't have the energy or courage to cater for a living but, if I did, this Greek lemon chicken and potatoes would be one of my go-to entrees, and not just for big, fat weddings. It's a proven crowd-pleaser, simple to make, and easy on the wallet.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h

Yield 4

Number Of Ingredients 12



Greek Lemon Chicken and Potatoes image

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
  • Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
  • Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
  • Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.
  • Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken.
  • Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.

Nutrition Facts : Calories 1138.8 calories, Carbohydrate 34.5 g, Cholesterol 283.6 mg, Fat 74.5 g, Fiber 3 g, Protein 80.4 g, SaturatedFat 17 g, Sodium 1865.5 mg, Sugar 2 g

4 pounds skin-on, bone-in chicken thighs
1 tablespoon kosher salt
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
1 teaspoon dried rosemary
1 pinch cayenne pepper
½ cup fresh lemon juice
½ cup olive oil
6 cloves garlic, minced
3 russet potatoes, peeled and quartered
⅔ cup chicken broth, plus splash to deglaze pan
chopped fresh oregano for garnish

GREEK LEMON GARLIC CHICKEN

Make and share this Greek Lemon Garlic Chicken recipe from Food.com.

Provided by Chef Isaac Mason

Categories     Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5



Greek Lemon Garlic Chicken image

Steps:

  • fry chicken , butter, and garlic for 2 minutes being careful not to let the garlic brown.
  • Add lemon juice , salt and pepper
  • fry until done.
  • serve with rice.

Nutrition Facts : Calories 158.5, Fat 8.1, SaturatedFat 4.2, Cholesterol 71.9, Sodium 153.9, Carbohydrate 1.8, Fiber 0.1, Sugar 0.4, Protein 19.1

3 -4 boneless skinless chicken breasts
2 tablespoons butter
3 -4 garlic cloves
1/4 cup lemon juice
salt and pepper

LEMON GREEK CHICKEN

Hearty one dish meal. I always serve it with some crusty, hot fresh breadto get the last of the juices! This is so yummy I wish I could take total credit for it but I revised it slightly from The Pampered Chef's Stoneware Sensations Cookbook. Hope you enjoy it as much as we do! NOTE: Per request I revised this from my original post to reduce fat and calories. Please let me know if you like the new version as much as the old. The potatoes will cook much faster if you microwave them for a few minutes before placing them in the pan with the rest of the veggies.

Provided by Mamas Kitchen Hope

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12



Lemon Greek Chicken image

Steps:

  • Combine first 7 ingredients and set aside.
  • Spray a 10x13 pan with cooking spray and preheat oven to 350 degrees F. (Use a larger pan if you have it. The more room the stuff has to spread out the better it cooks).
  • Rinse potatoes and cut into fourths. Leave skin on if you like. Place in pan.
  • Add bell pepper strips, onion wedges and mushrooms to pan.
  • Drizzle half the lemon juice mixture over veggies and toss to coat.
  • Place chicken on top and drizzle the remaining lemon mixture on top and brush or rub into meat. I use the back of a spoon or my fingers.
  • Bake until chicken is no longer pink in center basting after 15 minutes.
  • Note: To reduce fat and calories reduce the olive oil as much as you desire and use boneless skinless chicken. Bake for 1 hr if using the bone in chicken.
  • IMPORTANT:::: If the potatoes are still not DONE but the chicken IS -- Remove the chicken and cover with foil- keep warm -- Continue to cook the potatoes until done and return the chicken to the pan to serve -- This WILL keep the chicken from getting dry if the potatoes need extra baking time! AND you can toss the foil for no mess clean up!
  • Use a stoneware pan if you have one. They conduct the heat better and the dish cooks faster. You may need to adjust the time if using a metal or glass pan.
  • I always add more onions, peppers and mushrooms and get my pan WAY too full! Do not be tempted to do the same- I have found it works better to double the sauce and veggies when I want and cook them separately from the meat. Everything gets done faster and more evenly.

2 teaspoons lemon zest
1/4 cup fresh lemon juice
2 tablespoons olive oil
4 large garlic cloves, minced- more if you like
1 tablespoon oregano
3/4 teaspoon salt
1/2 teaspoon pepper, we like pepper- reduce if you like
6 -8 medium red potatoes, about the size of a lemon
1 green pepper, cut into strips
1 red onion, wedged
8 ounces mushrooms, cleaned
4 bone in chicken breasts (1/2 to 3/4 lbs per breast) or 24 ounces boneless skinless chicken breasts

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