Best 2 Greek Lemon Chicken And Potatoes Recipes

Embark on a culinary journey to the sun-kissed shores of Greece with our delectable Greek lemon chicken and potatoes recipe. This classic dish tantalizes taste buds with its aromatic blend of herbs, zesty lemon, and succulent chicken and potatoes, all roasted to perfection. In this comprehensive guide, we'll take you step-by-step through the process of creating this flavorful masterpiece, ensuring a delightful and authentic Greek dining experience right in your own kitchen. Along the way, we'll also introduce you to a tempting collection of additional Greek recipes that will transport you to the heart of this vibrant culinary tradition. From refreshing tzatziki sauce to irresistible spanakopita, these recipes offer a taste of Greece's rich culinary heritage, promising an unforgettable feast for your senses.

Let's cook with our recipes!

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

Ingredients

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 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

Ingredients

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

Tips:

Marinate the chicken: Marinating the chicken in a mixture of lemon juice, olive oil, garlic, and herbs not only infuses it with flavor but also helps tenderize it.
Use a variety of potatoes: This recipe calls for baby potatoes, but you can use any type of potato you like. Just be sure to cut them into evenly sized pieces so that they cook evenly.
Roast the chicken and potatoes together: Roasting the chicken and potatoes together is a great way to save time and create a delicious one-pan meal.
Add vegetables: If you want to add more vegetables to this dish, consider roasting some broccoli, carrots, or zucchini along with the chicken and potatoes.
Serve with a lemon wedge: When serving, be sure to include a lemon wedge so that your guests can squeeze some fresh lemon juice over their chicken and potatoes.

Conclusion:

This Greek Lemon Chicken and Potatoes recipe is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is flavorful and tender, the potatoes are crispy and golden brown, and the lemon-herb sauce is the perfect finishing touch. Whether you are serving this dish for a weeknight dinner or a special occasion, it is sure to be a hit with everyone at the table.