Best Chicken With Greek Style Vegetables Recipes

GREEK SHEET-PAN CHICKEN

Greek Sheet-Pan Chicken image

I love roasted vegetables and keeping things simple. One bowl and one sheet pan, that's it. You could certainly use boneless chicken and add other veggies to this Greek sheet-pan chicken. Then serve it with cucumber salad. -Sara Martin, Whitefish, Montana

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 bone-in chicken thighs, skin removed
1/2 cup Greek vinaigrette
8 small red potatoes, quartered
1 medium sweet red pepper, cut into 1/2-in. strips
1 can (14 ounces) water-packed artichoke hearts, drained and halved
3/4 cup pitted ripe olives, drained
1 small red onion, cut into 8 wedges
1/4 teaspoon pepper
1/3 cup crumbled feta cheese

Steps:

Preheat oven to 375°. Spray a 15x10x1-in. baking pan with cooking spray; set aside., In a large bowl, combine the first 7 ingredients; toss to coat. Place chicken and vegetables in a single layer on baking pan; sprinkle with pepper. Bake until a thermometer inserted in chicken reads 170°- 175° and vegetables are tender, 30-35 minutes., If desired, preheat broiler. Broil chicken and vegetables 3-4 inches from heat until lightly browned, 2-3 minutes. Remove from oven, cool slightly. Sprinkle with feta cheese.

Nutrition Facts : Calories 481 calories, Fat 24g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 924mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 4g fiber), Protein 31g protein.

BAKED GREEK LEMON CHICKEN WITH VEGETABLES

Baked Greek Lemon Chicken With Vegetables image

This is my favorite recipe. The chicken and vegetables bake in the garlic lemon juice and are soooo good. I have also made this with a large roasting chicken. I'm not sure where I got it but I'm glad I did !!!

Provided by Imagenie

Categories One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 (3 lb) broiler-fryer chickens
2 large lemons
2 teaspoons salt
1 teaspoon pepper
1 tablespoon dried oregano or 3 tablespoons fresh oregano
4 garlic cloves, crushed
3/4 cup olive oil
2 medium onions, sliced medium
4 stalks celery, sliced diagonally in pieces
4 carrots, peeled, sliced 2 inch pieces
6 red potatoes, 2 in cubes, leave skin on
2/3 cup fresh lemon juice
2/3 cup chicken broth
1/4 lb butter, melted

Steps:

Preheat oven to 500 degrees.
Rinse chickens, pat dry, discard fat. Using double tined fork, pierce lemons all over at 1/4 inch intervals.
Place a lemon in the cavity of each chicken and close with skewers.
In a small bowl, combine salt, pepper, oregano, garlic and 1/4 cup olive oil into a paste and rub over chickens.
Place onion, celery, carrots, and potatoes in the bottom of a lrg. roasting pan. Place chickens on top of veggies, breast side DOWN.
In med. bowl stir together fresh lemon juice, chicken broth, melted butter, and 1/2 cup olive oil. Carefully pour over top of chicken and veggies.
Bake at 500 degrees for 20 minutes, basting veggies well.
Reduce heat to 450 degrees and carefully turn the chickens over to breast side UP. Bake for 20 minutes more, basting frequently.
Remove from oven and let rest for 15 to 20 minutes for the juices to settle.
Remove lemons from chicken (save). Cut chicken into quarters and arrange on platter with veggies.
Cut the lemons in 1/2 and squeeze juices over chicken and veggies.

Nutrition Facts : Calories 1563.2, Fat 111.5, SaturatedFat 33.2, Cholesterol 381.2, Sodium 1352.5, Carbohydrate 49.8, Fiber 7.8, Sugar 6.8, Protein 90.8