Best Greek Chicken And Potatoes Recipes

GREEK LEMON-GARLIC CHICKEN THIGHS AND POTATOES

Steps:

• Combine lemon juice, chicken broth, olive oil, garlic, and oregano in a large resealable plastic bag. Add chicken, seal bag, and shake so chicken is well coated with marinade. Marinate in the refrigerator at least 2 hours or overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x11-inch baking dish with cooking spray.
• Pour chicken and marinade into the prepared baking pan. Arrange potatoes around the chicken.
• Bake in the preheated oven until potatoes are tender and chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

GREEK ROASTED CHICKEN AND POTATOES

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.

GREEK LEMON CHICKEN AND POTATOES

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.

CROCK POT GREEK CHICKEN AND POTATOES

Steps:

• Place potatoes in the bottom of crock pot (top potatoes with carrots, if using).
• Top with Chicken breasts.
• Combine the remaining ingredients and pour over the chicken and potatoes.
• Cook on the low setting for 10-12 hours.

GREEK-STYLE ROASTED CHICKEN LEGS, POTATOES AND CAPERS

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.

GREEK CHICKEN WITH POTATOES AND MUSHROOMS

Steps:

• Set oven to 400 degrees.
• Sprinkle the onion slices in the bottom of a large roasting pan.
• Season chicken pieces with salt and pepper, then brown the chicken in a large skillet on both sides for about 6 minutes on each side; place on top of the onion slices along with potatoes in the roasting pan.
• Pour the chicken stock or broth around the browned chicken pieces.
• Then sprinkle oregano all over in the roasting pan.
• In a bowl mix together olive oil, garlic lemon juice and thyme.
• Pour over and around the chicken, mixing together slightly with a wooden spoon to combine with the broth.
• Add in the small button mushrooms around the chicken.
• Cover and bake in a 400 degree oven for about 30 minutes.
• Uncover, mix juices slighty and baste the chicken with a wooden spoon, then return to oven (uncovered) and bake for about 20 minutes more or until the chicken is cooked through.
• *NOTE* if you find that the potatoes are done before the chicken, just remove to a bowl.

SLOW COOKER GREEK STYLE CHICKEN AND POTATOES

Steps:

• 1. Place potatoes in bottom of slow cooker. Place chicken pieces on top. In a small bowl or measuring cup,mix water,corn starch,olive oil, garlic and spices. Using a brush, brush pieces of chicken with the sauce and pour the rest in the bottom of the crock. Cover and cook on low for 5-6 hours.

GREEK CHICKEN AND POTATOES

Steps:

• Preheat oven to 375°F. Arrange chicken, potatoes and garlic in large roasting pan. Season with salt and pepper. Pour broth over. Whisk olive oil, lemon juice and oregano to combine. Pour evenly over chicken and potatoes.
• Bake until chicken is cooked through and golden brown and potatoes are tender, basting occasionally with pan juices, about 1 hour 15 minutes.

GREEK ROASTED CHICKEN AND POTATOES

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.

GREEK CHICKEN WITH OLIVES AND POTATOES

Steps:

• Place the flour in a plastic bag, season with 1/4 tsp pepper. Trim excess skin and fat from chicken; shake chicken in bag with flour, a few at a time, to coat.
• Heat the oil in large skillet or dutch oven, over medium heat. Arrange chicken in pan and cook until golden brown, 5 minutes per side. ( You may need to do this in batches) Remove to plate.
• Add onion and garlic to the pan, cook stirring, for 5 minutes, until softened. Return chicken to pan, add tomatoes and juice, lemon juice, oregano, salt and pepper. Bring to a boil over medium heat, then stir in olives. Cover and let simmer for 25-30 minutes, stirring occasionally.
• Add the potatoes, continue to cook for another 20-25 minutes, until potatoes are tender.

GREEK CHICKEN AND POTATOES

Steps:

• Preheat oven to 400°F Place chicken, potatoes, and garlic in a 9 X 13 inch glass baking pan.
• Mix well to get everything evenly distributed in the pan.
• Season with salt and pepper.
• Pour the chicken bouillon over all.
• Whisk olive oil, lemon juice and crumbled oregano together.
• Pour evenly over chicken and potatoes.
• Bake approximately 30-35 minutes until chicken is cooked through and potatoes are tender and golden brown, basting occasionally with pan juices.

ONE DISH GREEK CHICKEN AND POTATOES

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.