Best Greek Lemon Chicken Potatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GREEK LEMON-GARLIC CHICKEN THIGHS AND POTATOES



Greek Lemon-Garlic Chicken Thighs and Potatoes image

This simple Greek chicken and potato bake is a great family dinner. Chicken thighs are marinated in a garlic-lemon marinade and then baked in the oven.

Provided by Virginia Vohasek

Categories     World Cuisine Recipes     European     Greek

Time 3h15m

Yield 4

Number Of Ingredients 8

½ cup fresh lemon juice
½ cup fat-free chicken broth
2 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons dried oregano
1 ½ pounds skinless, boneless chicken thighs
cooking spray
1 pound small new potatoes, halved

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).

Nutrition Facts : Calories 434.3 calories, Carbohydrate 24.9 g, Cholesterol 95.8 mg, Fat 24 g, Fiber 3.6 g, Protein 30.1 g, SaturatedFat 5.7 g, Sodium 137.8 mg, Sugar 1.7 g

GREEK LEMON CHICKEN WITH POTATOES



Greek Lemon Chicken With Potatoes image

Lemony-herbal chicken that roasts painlessly...oven-roasted garlicky potatoes - crisp on the outside, butter-soft on the inside. This recipe never receives anything but raves!

Provided by evelynathens

Categories     Whole Chicken

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 large chicken
1 lemon, juice of
3/4 tablespoon dried oregano (if you can get the Greek stuff, you're really cooking!)
3/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced
5 -6 large potatoes, peeled and cut into big wedges (probably 1/4s)
1 lemon, juice of
1/2 cup olive oil
1/2 cup water
1/2 teaspoon salt
3/4 tablespoon dried oregano
1/4 teaspoon pepper
2 -3 minced garlic cloves

Steps:

  • (I often add about 1 tsp of crumbled, dried rosemary to the potatoes and 1/2 a teaspoon to the chicken- this is fantastic and it then becomes oregano-rosemary-lemon-garlic chicken).
  • Wash the chicken well and pat dry.
  • Combine all the remaining ingredients and massage the chicken, inside and out, with this mixture. Put the chicken in a big bowl and put in the fridge while you prepare the potatoes.
  • Put the potatoes and all remaining ingredients into a large baking pan. Wash your hands and put them in the pan and toss the potatoes around to coat with other ingredients.
  • Put in the oven and crank up the heat to 250°C (480F).
  • Start roasting the potatoes and when they're golden-brown, stir them to bring the white sides up and push to the side of the pan to make room in the middle for the chicken.
  • If all the water has evaporated, and potatoes have started to stick to pan, add 1/2 cup more.
  • Add the chicken, breast-side down, and pour any juices that have accumulated in bowl over.
  • Return to very hot oven and roast until chicken is golden-brown.
  • Turn over, breast-side up and continue roasting until chicken is nearly as golden-brown on other side.
  • At this point, I turn the oven off- don't open it- and leave the chicken in for another 1/2 an hour. I like to think I'm saving energy this way, but it also cooks the chicken beautifully.
  • In all, I'd say from when you put the potatoes into the cold oven to when you remove the chicken to carve after sitting in off oven for 1/2 an hour, we're talking 2 hours.
  • Serve with pan juices.

GREEK ROAST CHICKEN WITH LEMON-DILL POTATOES



Greek Roast Chicken with Lemon-Dill Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
8 small skin-on, bone-in chicken thighs (2 1/2 to 2 3/4 pounds)
Kosher salt and freshly ground pepper
1/2 cup pitted green olives, lightly smashed
4 cloves garlic, roughly chopped
1 teaspoon dried oregano
1/2 cup low-sodium chicken broth
1/2 teaspoon grated lemon zest, plus 2 tablespoons lemon juice
1 pound new potatoes, halved if large
1/4 cup chopped fresh dill
4 ounces feta cheese, crumbled

Steps:

  • Preheat the oven to 450˚ F. Heat the olive oil in a large ovenproof skillet over medium heat. Season the chicken on both sides with salt and pepper and lay skin-side down in the skillet. Cook until the skin is well browned, 8 to 10 minutes. Transfer skin-side up to a plate. Pour off all but about 1 tablespoon drippings into a small bowl and reserve.
  • Add the olives, garlic and oregano to the skillet and cook until the garlic is softened, about 2 minutes. Pour in the chicken broth and 1 tablespoon lemon juice. Return the chicken skin-side up to the skillet. Transfer the skillet to the oven and roast until the chicken is no longer pink near the bone, 12 to 15 minutes.
  • Meanwhile, put the potatoes in a medium saucepan and cover with cold water; add a few big pinches of salt. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, 10 to 12 minutes. Drain and return to the pan. Add 1 tablespoon of the reserved chicken drippings, the lemon zest, half the dill and a big pinch each of salt and pepper and toss.
  • Divide the chicken and potatoes among plates. Stir the remaining 1 tablespoon lemon juice into the sauce in the skillet; season with salt and pepper, then stir in the remaining dill and spoon over the chicken and potatoes. Top with the feta.

GREEK LEMON CHICKEN AND POTATOES



Greek Lemon Chicken and Potatoes image

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

4 pounds skin-on, bone-in chicken thighs
1 tablespoon kosher salt
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
1 teaspoon dried rosemary
1 pinch cayenne pepper
½ cup fresh lemon juice
½ cup olive oil
6 cloves garlic, minced
3 russet potatoes, peeled and quartered
⅔ cup chicken broth, plus splash to deglaze pan
chopped fresh oregano for garnish

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

KITTENCAL'S GREEK ROASTED LEMON-GARLIC CHICKEN WITH POTATOES



Kittencal's Greek Roasted Lemon-Garlic Chicken With Potatoes image

If you are a lover of Greek food then you will love this chicken, this is not by any means for those who have plain palette, this is a full flavored dish! --- this will fit into a 13 x 9-inch baking pan if you reduce the amount of potatoes otherwise you will need to use a slightly larger size pan, for this the chicken is cut in half do not cut into pieces, remember to check the broth in the pan frequently as it tends to cook down adding in more if needed, you may or may not need to add in more --- serve this with a crusty loaf of bread to dip into the pan juices

Provided by Kittencalrecipezazz

Categories     Chicken

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 9

1 whole chicken, sliced in half (about 3 to 3-1/2 pounds)
8 medium red potatoes, peeled (left whole do not slice, can use more)
salt & freshly ground black pepper
2 lemons, juice of
1/2 cup olive oil
1 tablespoon dried oregano (rubbed between fingers to release the flavors)
1 large bulb of garlic (separated into cloves and skins removed or can use two heads!)
1/2 cup sliced green olives
8 tablespoons chicken broth (more if needed to add to the pan while cooking, can use water instead of the broth)

Steps:

  • Set oven to 425 degrees F (set oven rack to bottom position).
  • Grease a roasting pan (use a pan large enough to hold the chicken halves and potatoes).
  • Using kitchen shears cut the chicken down the center between the breasts, then cut down each side of the back bone, then discard the back bone.
  • Season the chicken halves on both sides with salt and black pepper, then place skin side down in the roasting pan.
  • In a bowl season the potatoes with salt and pepper then place the potatoes around the chicken.
  • Sprinkle the whole garlic cloves and olives around the potatoes.
  • In a bowl whisk the juice of 2 lemons with the olive oil then drizzle over the chicken and potatoes in the pan.
  • Sprinkle the dried oregano over the top.
  • Drizzle 2 tablespoons broth into the 4 corners of the pan (do NOT drizzle on top of the chicken or potatoes).
  • Roast uncovered for about 50 minutes.
  • Remove from oven turn the chicken skin side up, drizzle the pan juices on top the chicken and potatoes, if the broth has cooked down then drizzle about 1/3 to 1/2 cup more into the sides of the pan if needed.
  • Continue to cook for another 30-40 minutes or until the chicken is cooked through, you may want to baste with pan juices a few times during cooking (cooking times will vary slightly depending on the size of the chicken).
  • Serve the chicken with pan juices.

Nutrition Facts : Calories 1305.8, Fat 83.4, SaturatedFat 19.4, Cholesterol 243.8, Sodium 657, Carbohydrate 73.1, Fiber 8.3, Sugar 6.4, Protein 66.7

KITTENCAL'S GREEK ROASTED LEMON-GARLIC CHICKEN WITH POTATOES



Kittencal's Greek Roasted Lemon-Garlic Chicken With Potatoes image

If you are a lover of Greek food then you will love this chicken, this is not by any means for those who have plain palette, this is a full flavored dish! --- this will fit into a 13 x 9-inch baking pan if you reduce the amount of potatoes otherwise you will need to use a slightly larger size pan, for this the chicken is cut in half do not cut into pieces, remember to check the broth in the pan frequently as it tends to cook down adding in more if needed, you may or may not need to add in more --- serve this with a crusty loaf of bread to dip into the pan juices

Provided by @MakeItYours

Number Of Ingredients 9

1 whole chicken, sliced in half (about 3 to 3-1/2 pounds)
8 medium red potatoes, peeled (left whole do not slice, can use more)
salt & freshly ground black pepper
2 lemons, juice of
1/2 cup olive oil
1 tablespoon dried oregano (rubbed between fingers to release the flavors)
1 large bulb of garlic (separated into cloves and skins removed or can use two heads!)
1/2 cup sliced green olives
8 tablespoons chicken broth (more if needed to add to the pan while cooking, can use water instead of the broth)

Steps:

  • Set oven to 425 degrees F (set oven rack to bottom position).
  • Grease a roasting pan (use a pan large enough to hold the chicken halves and potatoes).
  • Using kitchen shears cut the chicken down the center between the breasts, then cut down each side of the back bone, then discard the back bone.
  • Season the chicken halves on both sides with salt and black pepper, then place skin side down in the roasting pan.
  • In a bowl season the potatoes with salt and pepper then place the potatoes around the chicken.
  • Sprinkle the whole garlic cloves and olives around the potatoes.
  • In a bowl whisk the juice of 2 lemons with the olive oil then drizzle over the chicken and potatoes in the pan.
  • Sprinkle the dried oregano over the top.
  • Drizzle 2 tablespoons broth into the 4 corners of the pan (do NOT drizzle on top of the chicken or potatoes).
  • Roast uncovered for about 50 minutes.
  • Remove from oven turn the chicken skin side up, drizzle the pan juices on top the chicken and potatoes, if the broth has cooked down then drizzle about 1/3 to 1/2 cup more into the sides of the pan if needed.
  • Continue to cook for another 30-40 minutes or until the chicken is cooked through, you may want to baste with pan juices a few times during cooking (cooking times will vary slightly depending on the size of the chicken).
  • Serve the chicken with pan juices.

GREEK LEMON CHICKEN WITH CRISPY POTATOES (KOTOPOULO LEMONATO) RECIPE - (4.2/5)



Greek Lemon Chicken with Crispy Potatoes (Kotopoulo Lemonato) Recipe - (4.2/5) image

Provided by á-153

Number Of Ingredients 10

1 chicken (1.1kg), cut into 8 portions (40 ounces)
1 clove of garlic
juice of 3 medium lemons
1 tsp white wine vinegar
4-5 tbsp extra virgin olive oil
1 tsp peppercorns
1 tsp dry oregano
freshly ground salt and pepper
100 g feta cheese, cut into small cubes (4 ounces)
1 kg potatoes, cut into wedges (35 ounces)

Steps:

  • 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 at 180C for an 60-75 minutes. After baking for 50 minutes remove the aluminum foil and top the chicken with some feta cheese. Bake for another 15-20 minutes, until the chicken is nicely colored and crispy on the outside. This Greek lemon chicken is ideally served with some sourdough bread aside to dig into all the delicious sauce!!

SIMPLE GREEK LEMON CHICKEN THIGHS WITH POTATOES (LOW FAT) FOR 1



Simple Greek Lemon Chicken Thighs With Potatoes (Low Fat) for 1 image

A simple and quick delicious dish, oregano and lemon make you not miss the skin. Time does not include 30 minute marinade. Easily quadrupled, this is for one but use it as a guide for as many as you want.

Provided by MarraMamba

Categories     Chicken

Time 50m

Yield 1 serving(s)

Number Of Ingredients 7

1 teaspoon olive oil
1 tablespoon lemon juice
1 garlic clove, crushed
1/4 teaspoon dried oregano
3 skinless chicken thighs
3 small new potatoes, halved
1/2 lemon, cut into wedges

Steps:

  • Combine the olive oil, lemon juice, garlic and oregano and use to coat the chicken. Set aside to marinade for at least 30 minutes.
  • Preheat the oven to 190C/Gas 5.
  • Put the chicken, marinade, potatoes and lemon wedges into a roasting tin and roast for ¾ - 1 hour, until the chicken is cooked right through, and the potatoes are tender.

Nutrition Facts : Calories 698.7, Fat 13.3, SaturatedFat 2.9, Cholesterol 171.8, Sodium 211, Carbohydrate 97.3, Fiber 14, Sugar 4.4, Protein 51.9

GREEK LEMON CHICKEN WITH POTATOES



Greek Lemon Chicken with Potatoes image

This is a recipe that has been handed down from generation to generation. There is a regional difference from what region of Greece you are from which depends on how you make this chicken recipe. Easy,amazingly moist yet crispy chicken with outstanding lemon flavor. The potatoes are crispy and also tender on the inside, and...

Provided by Didi Dalaba

Categories     Potatoes

Time 2h30m

Number Of Ingredients 12

SPICE RUB
3 1/2 Tbsp garlic powder
2 Tbsp thyme, dried
1 Tbsp salt
1 tsp pepper
3 Tbsp oregano, dried
grated zest of either 1 lemon or 1 lime
ADDITIONAL INGREDIENTS
4-5 lb chicken thighs or chicken drumsticks
6-8 potatoes quartered
1/3 c olive oil
1/2 c lemon juice (i use the juice of the zested lemon and add enough botteled juice to equal 1/2 cup)

Steps:

  • 1. Preheat oven to 325F. Rinse and dry your chicken thighs. Season both sides of your chicken thighs (legs) with rub and place in a large baking pan.
  • 2. Scrub your potatoes and quarter. Place in a medium bowl. Add the rest of your rub and 1/2 your lemon juice. Mix your potatoes thoroughly and place potatoes in between chicken thighs. Fill your pan. Pour rest of juice all over your chicken and potatoes. Drizzle with olive oil.
  • 3. Cover with aluminum foil. Bake for 1 hour. Drain excess juices out of baking pan, (chicken should have released some juices, you want to discard the excess juices otherwise your chicken and potatoes will not crisp), do leave a little bit of juice though at the bottom. Bake for another half hour. Last half an hour of baking, increase baking temp. to 375. Uncover foil from pan and let potatoes and chicken get nicely roasted. Remove from oven, let sit for 5-7 minutes or so. Plate your chicken and potatoes onto a plate and taking some of the leftover sauce from the baking pan, drizzle it over your chicken and potatoes. Serve with a nice salad and some rolls (crusty rolls are even better) for dipping into the sauce!!

GREEK LEMON ROSEMARY CHICKEN & NEW POTATOES



Greek Lemon Rosemary Chicken & New Potatoes image

We love this roasted chicken served with a Caesar salad and garlic toast. If you prefer, use 4 lbs. chicken breasts (halved) or whole chicken cut up.

Provided by Sasha Kamen

Categories     Chicken

Time 1h5m

Number Of Ingredients 12

1/3 c olive oil
1/4 c fresh lemon juice
1 jar(s) capers, drained (3.5 oz.)
2 lemons, sliced
10 cloves garlic, smashed
3 Tbsp fresh rosemary leaves
2 tsp kosher salt
1 tsp coarsely ground black pepper
3 Tbsp olive oil
6 chicken legs, about 1-1/2 lbs.
4 skin on, bone in chicken thighs, about 2-1/2 lbs.
1 to 1-1/2 lb new potatoes

Steps:

  • 1. Preheat oven to 450°. Stir together first 8 ingredients in a medium bowl.
  • 2. Place a large metal roasting pan on stove top over 2 burners. Add 3 Tbsp. olive oil, and heat over medium-high heat. Sprinkle chicken with desired amount of salt and pepper; place, skin sides down, in pan. Add potatoes. Cook 9 to 10 minutes or until chicken is browned. Turn chicken, and pour lemon mixture over chicken.
  • 3. Bake at 450° for 45 to 50 minutes or until chicken is done.

GREEK LEMON CHICKEN & POTATOES



GREEK LEMON CHICKEN & POTATOES image

Categories     Chicken     Citrus     Potato     Bake     Dinner

Yield 4-5 people

Number Of Ingredients 9

4-5 chicken breasts
7-10 potatoes
juice of 2-3 lemons
2 tsp salt
2 tsp pepper
1 tbsp oregano
8 cloves garlic
1/2 cup olive oil
1 1/2 cup chicken stock

Steps:

  • 1.Preheat oven to 355° 2.Peel potatoes, cut in huge chunks, rinse. 3.Put chicken breasts in large roasting pan, surround with potatoes. 4.Mix remainder of ingredients in a bowl, pour over chicken and potatoes. 5.Roast uncovered for at least 1 hour, more if necesary. Flip chicken halfway through.

Related Topics