GREEK CHICKEN TRAY BAKE RECIPE RECIPES
GREEK LEMON CHICKEN AND POTATOES RECIPE | ALLRECIPES
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 Lemon Chicken
Total Time 1 hours 0 minutes
Prep Time 10 minutes
Cook Time 50 minutes
Yield 4 servings
Number Of Ingredients 12
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, CarbohydrateContent 34.5 g, CholesterolContent 283.6 mg, FatContent 74.5 g, FiberContent 3 g, ProteinContent 80.4 g, SaturatedFatContent 17 g, SodiumContent 1865.5 mg, SugarContent 2 g
GREEK LAMB MEATBALLS RECIPE WITH FETA AND ... - OLIVEMAGAZINE
Add Greek flavours of feta, oregano and pine nuts to this meaty tray bake and serve straight from the oven to allow everyone to dig in
Provided by Sarah Cook
Categories Meat and poultry
Total Time 2 hours 15 minutes
Number Of Ingredients 19
Steps:
- Mash all the meatball ingredients with lots of freshly ground black pepper and a big pinch of salt. Roll into 18 fat meatballs and chill for 30 minutes.
- Heat the oven to 170C/fan 150C/gas 3. Put the olive oil in a frying pan and, in batches, brown the meatballs well on all sides, then scoop out.
- Pour off any oil, add the chopped tomatoes and passata to the frying pan and bring to the boil, scraping up all the meaty bits as you do. Transfer to a deep baking dish or oven tray. Stir in the red wine, cinnamon, chilli flakes, honey and oregano, and some seasoning. Sit the meatballs in the sauce, then cover the whole dish with foil. Bake for 1 hour and 30 minutes.
- Turn the heat up to 220C/fan 200C/gas 7. Remove the foil and break over the feta in chunks, then put back in the oven for 15 minutes. When it’s ready, scatter with parsley, sprinkle with pine nuts and dollop with a little greek yogurt, if you like. Serve with bread, couscous or orzo.
Nutrition Facts : Calories 484 calories, FatContent 26 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 24 grams carbohydrates, SugarContent 18 grams sugar, FiberContent 3 grams fibre, ProteinContent 29 grams protein, SodiumContent 1000 milligrams of sodium
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Category Dinner, Main course, Supper
Calories 391 calories per serving
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