One Dish Greek Chicken And Potatoes Recipes
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
ONE DISH GREEK CHICKEN AND POTATOES
One dish, one time, one temperature easy and tasty Greek Chicken and Potatoes, I use Light Country Crock Butter Spread instead of butter to cut back on fat content.
Provided by Yummy Stuff
Categories One Dish Meal
Time 1h
Yield 3 breasts, 3 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Wash and quarter potatoes, peel if desired.
- Rinse chicken breasts.
- Spray large casserole dish with cooking spray.
- Place chicken breast in casserole dish.
- Melt butter using 1/4 cup of it to baste onto the chicken.
- Sprinkle 1 Tbsp oregano, 1/2 Tsp of minced garlic, salt and pepper on chicken.
- Mix the remaining 1/2 cup of butter with the olive oil and lemon juice and mix well.
- Place quartered potatoes around the chicken breast.
- Pour butter, olive and lemon juice mixture over potatoes, careful not to rinse away the seasoning on the chicken.
- Total Bake time is 50 minutes.
- Bake for 15 minutes, then baste chicken with butter mixture and add the remaining 2 Tbsp oregano to the potatoes with salt and pepper to taste.
- Continue baking, basting every fifteen minutes.
Nutrition Facts : Calories 1242.2, Fat 82.4, SaturatedFat 38.2, Cholesterol 307.6, Sodium 652.7, Carbohydrate 58.7, Fiber 6.3, Sugar 5, Protein 67.9
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