Greek chicken is one of my notable recipes for a fast and satisfying meal. Greek chicken is full of taste and easy to create. It’s a great choice for a fit meal with fresh elements like lemon, garlic, and herbs. The first time, it felt like a bite of Greece directly at home. Scheduling it is quick, resulting in fleshy chicken with a spicy marinade. You can serve it with rice or a new salad. This dish has now become a routine on the weekly menu. Testing it will surely bring new tastes to your kitchen.
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What is Greek chicken?
Greek chicken is an easy dish made with chicken marinated in lemon juice, olive fat, garlic, and spices like oregano. The chicken is baked, grilled, or pan-fried until it’s juicy and delicious. It’s often filled with rice, salad, or roasted vegetables, making it a healthy and flat meal.
Greek chicken is easy to prepare and uses fresh, natural ingredients. The marinade quickly mixes, and the chicken absorbs the flavors nicely. It’s ideal for hectic days when you want something tasty but don’t have much time to cook.
This dish is fit because it’s packed with protein from the chicken and nutrients from the lemon, olive fat, and herbs. It’s also universal so that you can pair it with multiple sides. The components are usually already in your kitchen, making completing it reasonable and timely.
Ingredients for this Greek Chicken Recipe
- Chicken: 3 pounds of chicken. For the most suitable flavor, use bone-in, skin-on chicken parts. You can also portion a real small chicken into parts for this recipe.
- Potatoes: 4 gold potatoes washed clean and cut into wedges (Greek-style roasted potatoes are typically cut into wedges).
- Onion: 1 medium-light onion, halved and cut into wedges to imitate the look of the potatoes
- Lemon-Garlic Sauce: This is where the superb taste of this Greek chicken formula comes from. The gravy is made of Greek-added virgin olive oil, lemon juice, bags of garlic (anywhere from 8 to 12 garlic cloves, diced), 1 1/2 tablespoons dry rosemary (or dry oregano), and a bit of nutmeg. Tip: This can also act as your Greek chicken marinade if you want to work on and marinate the chicken in the fridge for rare hours.
Chicken broth—anywhere from 1/2 cup to 1 cup of chicken broth flowed in the pan, allowing the potatoes to tender correctly and keeping the chicken tender and fleshy while baking.
Lemon slices—can’t have sufficient lemons in a Greek chicken dinner! Lemon slices act as a pretty garnish, but as they bake over the weakling, they also impart great taste.
- Garnish: new parsley and irregular pitted kalamata olive. Two optional components add a very good pop of color and better Greek flavor.
Recipe Notes
You could utilize boneless chicken breasts rather than thighs, which may impact cooking time.
Are things a little spicy? Add some setting cayenne or ground red pepper flakes.
Nutritional facts for this recipe contain the full amount of the marinade components. Counting on marinating time, components, cooking time, etc., the exact amount of the marinade downed will vary.
How to Make Greek Chicken: Step-by-Step
Heat oven and season the chicken
- Preheat the cooker to 375°F. Exactly in the center, place a rack.
- Spice the weakling with kosher salt on all sides.
- Tip: lift the chicken skins and season underneath for the finest flavor.
Arrange potatoes and onions in a baking dish
- Slice the potatoes and onions into wedges. Place them in your baking dish. Season with kosher salt and pepper
Make the lemon garlic sauce
- In a bowl or a measuring cup, add additional virgin olive oil, lemon juice, minced garlic, parched rosemary, and nutmeg (you can also use a bit of parched oregano instead of rosemary).
Pour the chicken, stock, and sauce into the baking pan.
- Place the chicken pieces in the baking dish or pan. Distribute the lemon garlic sauce evenly over the potatoes and chicken. Put the lid on the lemon slices. From one side of the pan, count in about 1 cup of chicken broth (but do not flow over the chicken)
Bake!
- Bake in a wild oven exposed for 45 minutes to 1 hour or until the chicken and potatoes are delicate. (The chicken’s inner temperature should be recorded at 165 degrees F.) NOTE: If the potatoes are not fully cooked, you can increase the oven temperature to 425°F and boil for another 15 minutes (make sure to extract the chicken breast slices that are fully cooked so they don’t get dry). To get a better color on the chicken, briefly place the pan under the broiler to allow the chicken skins to make a better color (watch carefully). Place the pan under the broiler to allow the chicken skin to gain more stain (watch carefully).
Helpful Swap
Skinless, boneless thighs can be substituted for the best chicken breasts in this recipe. Because breasts are generally thicker than thighs, only cook them for an extra minute or two until the temperature on a digital thermometer reaches 165˚F.
Storage Tip
TO STORE: Store refrigerated leftovers in an airtight container in the fridge for 3-4 days.
TO FREEZE: Allow the chicken breasts to cool, move them to an airtight can or freezer-safe bag, and freeze for up to six months. Soften in the fridge before reheating.
TO REHEAT: Reheat the chicken on a baking plate in a 350F oven until generous, or microwave the chicken in 30-second breaks.
What to Serve with Greek Chicken
- Best Greek Salad
- Best Mediterranean Orzo Salad
- Potato Salad with good Yogurt, Arugula and Dill
- Tomato Salad with the best Red Onion, Dill, and Feta
- Good Broccoli Feta Pasta
- Greek Lemon Potatoes
- Tzatziki gravy
Also Read: Jamie Oliver’s Chicken in Milk Recipe
Conclusion
Greek chicken is one formula I often complete when I want something fast and tasty. Greek chicken has quickly become a choice for a healthy, delicious meal. The mixture of lemon, garlic, and spices creates a pleasant marinade that the chicken soaks up correctly. It’s easy to design, and the components are simple, which makes it a suitable option.
Baking everything together represents less mess and great outcomes every time. This recipe is now a weekly favorite, bringing a taste of Greece to our kitchen. It pairs well with salad or rice. It’s sure to be a hit for anyone who attempts it. It has become a normal part of my weekly menu, getting a fresh taste every time I drive it.