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
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
LEMON CHICKEN AND POTATOES IN FOIL
Make and share this Lemon Chicken and Potatoes in Foil recipe from Food.com.
Provided by Jo SB
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- In a small bowl, combine 2 tablespoons olive oil, mustards, thyme, rosemary and lemon zest; season with salt and pepper, to taste. Set aside.
- Cut four sheets of foil, about 30cm long. Divide potatoes into 4 equal portions and add to the center of each foil in a single layer.
- Fold up all 4 sides of each foil packet. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper, to taste; gently toss to combine.
- Top each packet with the chicken. Using your fingers or a brush, work the mustard mixture onto both sides of the chicken. Top with lemon slices.
- Fold the sides of the foil over the chicken, covering completely and sealing the packets closed. Place foil packets in a single layer on a baking sheet. Place into oven and bake until the chicken is cooked through and the potatoes are tender, about 25-30 minutes.
- OPTIONAL: Preheat oven to broil. Open the packets and broil for 2-3 minutes, or until caramelized and slightly charred.
- Served immediately, garnished with parsley, if desired.
Nutrition Facts : Calories 322, Fat 13.7, SaturatedFat 2.1, Cholesterol 75.5, Sodium 230.5, Carbohydrate 21.9, Fiber 3.3, Sugar 1.3, Protein 27.9
LEMON, POTATO AND FETA FOIL PACK
We channeled the savory and comforting lemon potatoes on the menu of so many Greek restaurants for this grilled foil pack. It's an easy side dish to serve alongside grilled seafood or poultry. Grilling in foil caramelizes the potatoes and onions and keeps cleanup to a minimum.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prepare a grill to medium-high heat (about 450 degrees F). Halve the lemon. Cut one half into quarters and thinly slice. Set the other half aside.
- Add the sliced lemon to a large bowl along with the potatoes, onion, garlic, oregano, red pepper flakes, 1 teaspoon salt and a generous grinding of black pepper. Drizzle with the olive oil and toss well.
- Spread the potatoes in the middle of a piece of heavy-duty aluminum foil that's about 30 inches long. Scatter the feta cubes over top. Bring up the long sides of the foil and fold a seam in the center. Fold the ends in to seal the ingredients; make the seal as airtight as you can, but don't wrap the ingredients to snuggly; you want some room for the air to circulate around them as they cook.
- Place the packet on the grill grate. Grill, covered, moving the packet occasionally so it cooks evenly, until the potatoes are caramelized and cooked through, 20 to 25 minutes. (You should be able to hear the potatoes sizzling in the packet as they cook.)
- Carefully unwrap the potatoes and squeeze the remaining lemon half over top. Serve sprinkled with parsley.
FOIL-PACKET LEMON CHICKEN WITH FINGERLING POTATOES
A wedge of lemon gives this chicken dinner a big burst of flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a grill to medium high. Lay out four 18-inch-long sheets of heavy-duty foil on a work surface. Generously season the chicken with salt and pepper. Toss the potatoes, lemon juice, 3 tablespoons olive oil, 2 teaspoons salt and 1/4 teaspoon pepper in a large bowl.
- Divide the potatoes and any juices among the foil sheets, mounding them in the middle. Top evenly with the shallots, thyme and lemon wedges. Top each mound with a chicken breast. Brush the chicken with the remaining 1 tablespoon olive oil. Bring the short ends of the foil together and fold to seal, then fold in the sides.
- Grill the foil packets seam-side up, 8 minutes. Flip the foil packet, gently press down and continue grilling until the chicken is cooked through and the potatoes are tender, about 6 more minutes.
LEMONY CHICKEN WITH POTATOES AND OREGANO
This might be the easiest roast chicken and potatoes recipe out there. Roasting lemon slices with the potatoes infuses them with a bright, zippy flavor. Then, you can eat the roasted lemon or not - the caramelized, intense flavor is for true lemon lovers only. Serve this with one or two of your favorite condiments on the side for dipping the potatoes.
Provided by Melissa Clark
Categories dinner, poultry, roasts, vegetables, main course
Time 50m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees and, if you like, line a sheet pan with parchment paper (not essential but helpful for cleaning up).
- Trim the ends off 1 lemon, then cut the lemon in half crosswise.Thinly slice one half of the lemon into rounds, then cut the rounds into quarters, creating small triangles. Shake out the seeds then place the lemon quarters into a large bowl. Save the remaining lemon half for serving. Cut the remaining whole lemon into wedges, for serving.
- Add chicken and potatoes to the large bowl with the lemon quarters. Add the oregano, salt and pepper; toss well. (Your hands are the best tools here.) Drizzle in the oil and toss again.
- Arrange chicken thighs skin side up on one half of the prepared sheet pan, and potatoes and lemons on the other, spreading the potatoes out into one layer. Roast for 20 minutes. Using a long-handled spoon, stir the potatoes, then spread them out again in one layer. (You don't have to touch the chicken.) Continue roasting until chicken and potatoes are cooked through and everything is golden and crisped, another 15 to 20 minutes (40 to 45 minutes total roasting time).
- To serve, squeeze the juice from the lemon half all over chicken and potatoes and give everything a good stir to incorporate all the tasty juices and browned bits at the bottom of the pan. Sprinkle with more oregano and salt, and serve with additional lemon wedges and condiments on the side.
EASY FOIL-PACK LEMON AND ROSEMARY CHICKEN DINNER RECIPE BY TASTY
Here's what you need: olive oil, whole grain mustard, dijon mustard, dried thyme, dried rosemary, lemon zest, salt, ground black pepper, baby red potatoes, carrots, boneless, skinless chicken breasts, lemon, fresh rosemary, fresh parsley leaf
Provided by Ochi Scobie
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425˚F (220˚C).
- In a small bowl, combine olive oil, both mustards, thyme, rosemary, lemon zest, salt, and pepper. Whisk and set aside.
- Cut four sheets of foil, about 14 inches (35 cm) long.
- Divide potatoes and carrots into 4 equal portions and add to the center of each foil.
- Drizzle with olive oil and season with salt and pepper.
- Top each packet with the chicken. Using your fingers or a brush, work the mustard mixture onto the chicken. Top with lemon slices and fresh rosemary.
- Fold the sides of the foil over the chicken, covering completely and sealing the packets closed. Place foil packets in a single layer on a baking sheet. Place into oven and bake until the chicken is cooked through and the potatoes and carrots are tender, about 30 minutes. Cooking time may take longer depending on the thickness of the breast.
- Enjoy!
Nutrition Facts : Calories 600 calories, Carbohydrate 66 grams, Fat 13 grams, Fiber 8 grams, Protein 53 grams, Sugar 6 grams
More about "lemon chicken and potatoes in foil recipes"
BAKED LEMON CHICKEN FOIL PACKETS - EASY CHICKEN RECIPES
From easychickenrecipes.com
Ratings 84Calories 664 per servingCategory Main Course
- Season the chicken breasts with ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon paprika, and 1 teaspoon Italian seasoning. Set aside.
- Grab 4 pieces of nonstick foil. Spray the middle of each sheet with nonstick spray. To each sheet, place ¼ of the potato mixture. Top with a chicken breast, lemon slices and 1 tablespoon butter.
GREEK LEMON CHICKEN AND POTATOES (KOTOPOULO LEMONATO)
From mygreekdish.com
4.8/5 (636)Estimated Reading Time 7 minsCategory MainTotal Time 1 hr 30 mins
- To prepare this Greek lemon chicken recipe, divide the chicken into 8 portions and wash thoroughly. Peel the garlic and rub on the chicken. Place on a large baking tray and season well with salt and pepper.
- Cut the potatoes into wedges and place them between the chicken. Pour in some water, enough to cover half the chicken and add the lemon juice, the white wine vinegar, the olive oil, the chopped garlic and the peppercorns. Season with salt and pepper and add a good pinch of oregano. (Tip: sprinkle the potatoes with 1 tsp semolina for crispier results)
- Cover with aluminum foil and bake in a preheated oven 180C / 350F for 60-75 minutes in total. 50 minutes into the bake remove the aluminum foil and top the chicken with some feta cheese. Bake for another 15-20 minutes (the remaining time), until your Greek lemon chicken is nicely coloured and crispy on the outside.
- This Greek lemon chicken is ideally served with a refreshing Greek feta salad and lots of sourdough bread aside to dig into all the delicious sauce!!
ONE-PAN LEMON ROASTED CHICKEN AND POTATOES - LITTLE …
From littlebroken.com
Reviews 14Calories 421 per servingCategory Main
- Combine the olive oil, lemon zest, lemon juice, garlic, Italian seasoning, onion powder, thyme, paprika, and red pepper flakes.
- Add the chicken, potatoes, and onions to a large bowl. Pour the lemon spice mixture, season to taste with salt and pepper, and toss thoroughly to combine.
- Arrange the chicken skin side up, potatoes, and onions on the prepared baking pan. I like to lightly season everything with salt and pepper once arranged on the pan to ensure it is seasoned well before going in the oven.
LEMON CHICKEN AND POTATOES IN FOIL - DAMN DELICIOUS
From damndelicious.net
4.1/5 (14)Estimated Reading Time 2 minsServings 4Total Time 40 mins
ROASTED CHICKEN BREASTS WITH POTATOES AND LEEKS …
From thespruceeats.com
GREEK CHICKEN AND POTATOES - THE MEDITERRANEAN DISH
From themediterraneandish.com
LEMON CHICKEN & ASPARAGUS FOIL PACKS - CREME DE LA …
From lecremedelacrumb.com
BEST LEMON CHICKEN & POTATOES RECIPE - DELISH.COM
From delish.com
SOUR CREAM MASHED POTATOES RECIPE
From southernliving.com
15+ HEALTHY 20-MINUTE DINNER RECIPES FOR FEBRUARY | EATINGWELL
From eatingwell.com
BAKED CHICKEN AND POTATOES: THE RECIPE TO MAKE IT DELICIOUS AND JUICY
From video.cookist.com
LEMON PEPPER CHICKEN - THE COZY COOK
From thecozycook.com
BAKED LEMON HERB CHICKEN & POTATOES - CREME DE LA CRUMB
From lecremedelacrumb.com
BAKED LEMON CHICKEN AND POTATOES RECIPE - COOKING …
From cookingclassy.com
CHICKEN AND POTATO FOIL PACKS - THE COUNTRY COOK
From thecountrycook.net
LOADED CHICKEN FAJITA SWEET POTATOES - MEL'S KITCHEN CAFE
From melskitchencafe.com
BUTTERMILK BAKED CHICKEN (BEST RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
ROASTED LEMON PEPPER CHICKEN THIGHS WITH POTATOES - FOOD & WINE
From foodandwine.com
LOW-FODMAP SHEET PAN GREEK LEMON CHICKEN AND POTATOES; …
From rachelpaulsfood.com
ONE-PAN LEMON CHICKEN AND POTATOES - AVERIE COOKS
From averiecooks.com
CHICKEN TIKKA BIRYANI RECIPE BY FOUZIAH PAILWAN
From halaal.recipes
CHICKEN, PEPPERS AND POTATOES
From msn.com
LEMON CHICKEN AND POTATOES IN FOIL RECIPE REVIEW
From hungrypinner.com
GREEK LEMON CHICKEN AMP POTATOES RECIPE EASY ROAST CHICKEN …
From mlarakewong.jodymaroni.com
ONE-PAN HONEY LEMON CHICKEN AND ROASTED POTATOES - AVERIE …
From averiecooks.com
NEED TO GO HEALTHIER, EASY FROZEN VEGGIE RECIPES? : R/AIRFRYER
From reddit.com
You'll also love