Greek Style Lemon Roast Chicken Recipes

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ROASTED GREEK CHICKEN

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



Roasted Greek Chicken image

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

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

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-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-STYLE LEMON ROAST CHICKEN

Enjoy a juicy, showstopping lemon roast chicken with bright, fresh flavors. Our Greek-Style Lemon Roast Chicken is one easy way to enjoy the Mediterranean.

Provided by My Food and Family

Categories     Recipes

Time 1h55m

Yield 8 servings

Number Of Ingredients 3



Greek-Style Lemon Roast Chicken image

Steps:

  • Heat oven to 350°F.
  • Place chicken in 13x9-inch baking dish sprayed with cooking spray.
  • Squeeze juice from lemon halves into small bowl; place squeezed halves in chicken cavity. Add dressing to lemon juice; mix well. Drizzle over chicken.
  • Bake 1-1/2 to 1-3/4 hours or until chicken is done (165°F), basting occasionally with pan juices.

Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 80 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 26 g

1 whole whole chicken (4 lb.)
1 lemon, cut crosswise in half
1/2 cup KRAFT Greek Vinaigrette Dressing

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.

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 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.

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-STYLE ROAST CHICKEN

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



Greek-style roast chicken image

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

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

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