Greek Roasted Chicken And Potatoes Recipes

GREEK ROASTED CHICKEN AND POTATOES

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

Greek Roasted Chicken and Potatoes image

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.

Ingredients

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

GREEK ROASTED CHICKEN AND POTATOES

This is a great Sunday dinner since it is so easy to prepare, inexpensive and usually all cooks have the ingredients on hand.

Provided by mary ellen b

Categories Whole Chicken

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 7

Greek Roasted Chicken and Potatoes image

Steps:

Place chicken on a rack in a roasting pan.
Sprinkle with salt and pepper and half the oregano.
Arrange potatoes around the chicken; sprinkle with salt and pepper and the remaining oregano.
Pour butter and lemon juice over the chicken and potatoes.
Add chicken broth to pan bottom.
Bake at 350°F for 2 to 2 1/2 hours or until chicken is browned and tender.
Baste frequently with pan juices during roasting.

Nutrition Facts : Calories 1180.4, Fat 81.6, SaturatedFat 27.3, Cholesterol 351.3, Sodium 545.8, Carbohydrate 28.7, Fiber 2.7, Sugar 1.6, Protein 79

Ingredients

1 (6 lb) whole roasting chickens
salt and pepper
2 -3 teaspoons dried oregano, divided
4 -6 baking potatoes, peeled and quartered
1/4 cup butter or 1/4 cup margarine, melted
3 tablespoons fresh lemon juice
3/4 cup 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

Ingredients

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 ROAST CHICKEN WITH LEMON-DILL POTATOES

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Greek Roast Chicken with Lemon-Dill Potatoes image

Steps:

Preheat the oven to 450˚ F. Heat the olive oil in a large ovenproof skillet over medium heat. Season the chicken on both sides with salt and pepper and lay skin-side down in the skillet. Cook until the skin is well browned, 8 to 10 minutes. Transfer skin-side up to a plate. Pour off all but about 1 tablespoon drippings into a small bowl and reserve.
Add the olives, garlic and oregano to the skillet and cook until the garlic is softened, about 2 minutes. Pour in the chicken broth and 1 tablespoon lemon juice. Return the chicken skin-side up to the skillet. Transfer the skillet to the oven and roast until the chicken is no longer pink near the bone, 12 to 15 minutes.
Meanwhile, put the potatoes in a medium saucepan and cover with cold water; add a few big pinches of salt. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, 10 to 12 minutes. Drain and return to the pan. Add 1 tablespoon of the reserved chicken drippings, the lemon zest, half the dill and a big pinch each of salt and pepper and toss.
Divide the chicken and potatoes among plates. Stir the remaining 1 tablespoon lemon juice into the sauce in the skillet; season with salt and pepper, then stir in the remaining dill and spoon over the chicken and potatoes. Top with the feta.

Ingredients

1 tablespoon extra-virgin olive oil
8 small skin-on, bone-in chicken thighs (2 1/2 to 2 3/4 pounds)
Kosher salt and freshly ground pepper
1/2 cup pitted green olives, lightly smashed
4 cloves garlic, roughly chopped
1 teaspoon dried oregano
1/2 cup low-sodium chicken broth
1/2 teaspoon grated lemon zest, plus 2 tablespoons lemon juice
1 pound new potatoes, halved if large
1/4 cup chopped fresh dill
4 ounces feta cheese, crumbled

GREEK-STYLE ROASTED CHICKEN LEGS, POTATOES AND CAPERS

If you love Greek food as much as we do then you will love this dish --- you may omit the capers and use your choice of chicken pieces instead of all legs --- omit the chicken and reduce the chicken broth, and you have an outstanding roasted potato dish --- this also works very well using sweet potatoes in place of russets.

Provided by Kittencalrecipezazz

Categories Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

Greek-Style Roasted Chicken Legs, Potatoes and Capers image

Steps:

Set oven to 375 degrees F.
Grease a large roasting pan (large enough to hold the chicken).
Rub the chopped garlic into the chicken and season with salt and pepper.
Place the chicken into the pan along with the potatoes, onions and capers.
Pour the broth over.
In a small bowl whisk together oil, lemon juice, oregano and rosemary.
Pour evenly over the chicken and potatoes.
Bake for about 1 hour and 15 minutes (could take more or less time depending on the size of chicken pieces) basting occasionally with juices.
*NOTE* if you find that either one is cooked before the other (either the chicken or potatoes) then remove to a dish and continue to cook.

Nutrition Facts : Calories 1343.5, Fat 69.3, SaturatedFat 15.6, Cholesterol 282.6, Sodium 573.2, Carbohydrate 105.6, Fiber 13.6, Sugar 7.2, Protein 74.9

Ingredients

3 -4 lbs chicken legs (can use less)
6 large russet potatoes, peeled and cut into about 3-inch cubes
2 tablespoons chopped minced fresh garlic (add the whole bulb if desired the more the better!)
1 large onion, sliced
2 -4 tablespoons capers, drained
3/4 cup chicken broth
1/2 cup olive oil
2/3 cup lemon juice (can use bottled, I prefer freshly-squeezed)
1 -2 tablespoon dried oregano (or to taste)
1 teaspoon dried rosemary (or to taste)
salt & freshly ground black pepper

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SHEET PAN GREEK CHICKEN WITH ROASTED POTATOES RECIPE

Web Mar 30, 2018 Directions. Preheat oven to 400°F with rack about 8 inches from heat. Combine onion powder, salt, thyme, pepper, cinnamon, …
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Total Time 1 hr

Preheat oven to 400°F with rack about 8 inches from heat. Combine onion powder, salt, thyme, pepper, cinnamon, nutmeg, 2 tablespoons of the parsley, and 2 teaspoons of the oregano in a mini food processor; pulse several times until well blended. Add oil; pulse until combined.
Place chicken and lemons on a rimmed baking sheet; rub chicken evenly with 1⁄4 cup of the herb mixture. Toss potatoes with remaining 3 tablespoons herb mixture. Arrange potatoes around chicken and lemon slices. Roast in preheated oven until a thermometer inserted in thickest portion of chicken registers 155°F and potatoes are tender, about 30 minutes
Increase oven temperature to broil. Broil until skin is browned and crisp, about 5 minutes. Remove from oven, and let stand 5 to 10 minutes. Sprinkle with tomato, olives, feta, and remaining 2 tablespoons parsley and 1 teaspoon oregano.

Greek Roasted Chicken And Potatoes Recipes

GREEK ROASTED CHICKEN AND POTATOES

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

GREEK ROASTED CHICKEN AND POTATOES

This is a great Sunday dinner since it is so easy to prepare, inexpensive and usually all cooks have the ingredients on hand.

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.

GREEK ROAST CHICKEN WITH LEMON-DILL POTATOES

GREEK-STYLE ROASTED CHICKEN LEGS, POTATOES AND CAPERS

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