GREEK CHICKEN RECIPE OVEN RECIPES

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GREEK-STYLE LEMON-GARLIC CHICKEN RECIPE: HOW TO MAKE IT



Greek-Style Lemon-Garlic Chicken Recipe: How to Make It image

I love celebrating my Greek heritage with this super simple and scrumptious Sunday dinner idea. Prep time is a breeze and the ingredient list is relatively short for such a flavorful one-dish meal. Each time I make this I'm transported back to my ya-ya, who gave me the special honor of squeezing the lemons! —Lisa Renshaw, Kansas City, Missouri

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 15 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 8 servings.

Number Of Ingredients 10

8 medium Yukon Gold potatoes (about 3 pounds)
1 cup pitted Greek olives
8 bone-in chicken thighs (about 3 pounds)
1/2 cup olive oil
3 tablespoons lemon juice
6 garlic cloves, minced
2 teaspoons salt
2 teaspoons dried oregano
1/2 teaspoon pepper
1-1/2 cups reduced-sodium chicken broth

Steps:

  • Preheat oven to 375°. Scrub potatoes; cut each into 8 wedges and place in a shallow roasting pan. Top with olives and chicken. In a small bowl, whisk oil, lemon juice, garlic, salt, oregano and pepper until blended. Drizzle over chicken and potatoes. Pour chicken broth around chicken into pan., Bake, uncovered, until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 60-70 minutes. Serve with pan juices.

Nutrition Facts : Calories 602 calories, FatContent 33g fat (6g saturated fat), CholesterolContent 81mg cholesterol, SodiumContent 1071mg sodium, CarbohydrateContent 48g carbohydrate (4g sugars, FiberContent 4g fiber), ProteinContent 29g protein.

GREEK CHICKEN RECIPE - HOW TO MAKE GREEK CHICKEN



Greek Chicken Recipe - How to Make Greek Chicken image

This garlicky greek chicken from Delish.com is a garlic lovers dream.

Provided by Lauren Miyashiro

Categories     low-carb    weeknight meals    dinner    main dish

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 10

3 tbsp.

extra-virgin olive oil, divided

Juice of 1 lemon

3

cloves garlic, minced

1 tsp.

dried oregano

1 lb.

chicken thighs

kosher salt

Freshly ground black pepper

1/2 lb.

asparagus, ends removed

1

zucchini, sliced into half moons

1

lemon, sliced

Steps:

  • In a large bowl, combine 2 tablespoons olive oil, lemon juice, garlic, and oregano. Whisk until combined then add chicken thighs and toss to coat. Cover bowl with plastic wrap and let marinate in the refrigerator for at least 15 minutes and up to 2 hours. When you’re ready to cook the chicken, preheat oven to 425°. In a large ovenproof skillet over medium-high heat, heat remaining tablespoon olive oil. Season both sides of marinated chicken with salt and pepper, then add chicken skin-side down and pour in the remaining marinade. Sear until the skin becomes golden and crispy, about 10 minutes. Flip chicken and add asparagus, zucchini and lemons to the skillet. Transfer pan to oven and cook until the chicken is cooked through and the vegetables are tender, about 15 minutes.

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