Best Greek Chicken And Vegetables Recipes
GREEK CHICKEN AND VEGETABLES IN FOIL
Yummy, easy, and NO clean-up! what more can you ask for? I got this recipe from the Reynolds Wrap Kitchen.....it even impressed my difficult-to-impress parents! I've included directions to cook on the grill or in the oven. Either way, NO clean-up!
Provided by Lightly Toasted
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine chicken, greens beans, tomatoes, and seasonings in a large bowl.
- Tear off 4 12x18 sheets of heavy duty aluminum foil.
- (or use those nifty Hot-Bags!) Center one fourth of chicken mixture on each sheet.
- Bring up sides of foil and double fold.
- Double fold ends to form a packet, leaving room for heat circulation inside packet.
- OVEN: Bake in a preheated 450 degree oven for 20-25 minutes on a cookie sheet in oven.
- GRILL 10-14 minutes over medium high heat in covered grill.
- Sprinkle with feta cheese before serving.
Nutrition Facts : Calories 339.8, Fat 19.6, SaturatedFat 8.3, Cholesterol 117.6, Sodium 1009.8, Carbohydrate 4.9, Fiber 1.5, Sugar 2.9, Protein 34.8
SHEET PAN GREEK CHICKEN AND VEGETABLES
Fresh oregano and lemon add bold flavor to chicken thighs, while a high oven temperature creates extra-crispy skin. If you don't have a heavy-duty sheet pan that can withstand the heat of the stovetop, scrape the pan drippings into a skillet and use it to make the pan sauce.
Provided by Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Position 2 oven racks on the highest and lowest settings and place a heavy-duty rimmed half-sheet pan on the bottom rack. Preheat the oven to 450 degrees F.
- Place the chicken thighs in a large bowl and toss with 2 tablespoons of the oregano, the zest of 1 lemon, 2 tablespoons oil, 1/2 teaspoon salt and some black pepper. Place the chicken skin-side up in the center of the heated baking sheet and return to the oven while you prepare the vegetables.
- In a second bowl, toss the potatoes and carrots with 2 tablespoons of the oil, the lemon halves, the remaining lemon zest the remaining 2 tablespoons oregano,1 teaspoon salt and some pepper. Spread the vegetables and lemons (cut-side up) around the chicken on the sheet pan and roast on the bottom oven rack for 10 minutes. Move the sheet pan to the top rack and roast until the vegetables are tender and the chicken skin is crispy and the meat registers 165 degrees F on an instant-read thermometer, about 20 minutes more. Remove the chicken and vegetables to a serving platter and keep warm. Remove the lemon halves to a cutting board to cool for a minute.
- Set the sheet pan on the stovetop over medium-high heat and bring the pan juices to a boil. Squeeze in the lemon juice, reduce the heat to a simmer and whisk in the remaining 1 tablespoon oil. Scrape up the crusty bits from the bottom of the sheet pan with a wooden spoon to incorporate into the sauce and season with salt and pepper to taste. Pour the juices over the vegetables, garnish with oregano sprigs and serve.
GREEK CHICKEN AND VEGETABLES
Chicken breast strips, green beans, tomatoes and seasonings are grilled in foil then topped with crumbled feta cheese for an enticing main dish.
Provided by My Food and Family
Categories Herbs
Time 24m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium-high heat.
- Combine all ingredients except cheese; spoon onto 4 large sheets heavy-duty foil. Fold to make 4 packets.
- Grill 10 to 14 min. or until chicken is done. Cut slits in foil to release steam before opening packets.
- Top chicken mixture with cheese.
Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 32 g
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