Grecian Chicken With Vegetables Recipes

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BAKED GREEK LEMON CHICKEN WITH VEGETABLES



Baked Greek Lemon Chicken With Vegetables image

This is my favorite recipe. The chicken and vegetables bake in the garlic lemon juice and are soooo good. I have also made this with a large roasting chicken. I'm not sure where I got it but I'm glad I did !!!

Provided by Imagenie

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

2 (3 lb) broiler-fryer chickens
2 large lemons
2 teaspoons salt
1 teaspoon pepper
1 tablespoon dried oregano or 3 tablespoons fresh oregano
4 garlic cloves, crushed
3/4 cup olive oil
2 medium onions, sliced medium
4 stalks celery, sliced diagonally in pieces
4 carrots, peeled, sliced 2 inch pieces
6 red potatoes, 2 in cubes, leave skin on
2/3 cup fresh lemon juice
2/3 cup chicken broth
1/4 lb butter, melted

Steps:

  • Preheat oven to 500 degrees.
  • Rinse chickens, pat dry, discard fat. Using double tined fork, pierce lemons all over at 1/4 inch intervals.
  • Place a lemon in the cavity of each chicken and close with skewers.
  • In a small bowl, combine salt, pepper, oregano, garlic and 1/4 cup olive oil into a paste and rub over chickens.
  • Place onion, celery, carrots, and potatoes in the bottom of a lrg. roasting pan. Place chickens on top of veggies, breast side DOWN.
  • In med. bowl stir together fresh lemon juice, chicken broth, melted butter, and 1/2 cup olive oil. Carefully pour over top of chicken and veggies.
  • Bake at 500 degrees for 20 minutes, basting veggies well.
  • Reduce heat to 450 degrees and carefully turn the chickens over to breast side UP. Bake for 20 minutes more, basting frequently.
  • Remove from oven and let rest for 15 to 20 minutes for the juices to settle.
  • Remove lemons from chicken (save). Cut chicken into quarters and arrange on platter with veggies.
  • Cut the lemons in 1/2 and squeeze juices over chicken and veggies.

Nutrition Facts : Calories 1563.2, Fat 111.5, SaturatedFat 33.2, Cholesterol 381.2, Sodium 1352.5, Carbohydrate 49.8, Fiber 7.8, Sugar 6.8, Protein 90.8

GRECIAN CHICKEN



Grecian Chicken image

The caper, tomato and olive flavors will whisk you away to the Greek isles. This easy skillet dish is perfect for hectic weeknights. -Jan Marler, Murchison, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

3 teaspoons olive oil, divided
1 pound chicken tenderloins
2 medium tomatoes, sliced
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1 tablespoon capers, drained
1 tablespoon lemon-pepper seasoning
1 tablespoon salt-free Greek seasoning
1 medium garlic clove, minced
1/2 cup water
2 tablespoons chopped ripe olives
Hot cooked orzo pasta, optional

Steps:

  • In a large skillet, heat 2 teaspoons oil over medium heat. Add chicken; saute until no longer pink, 7-9 minutes. Remove and keep warm., In same skillet, heat remaining oil; add the next 6 ingredients. Cook and stir until onion is translucent, 2-3 minutes. Stir in garlic; cook 1 minute more. Add water; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 3-4 minutes. Return chicken to skillet; add olives. Simmer, uncovered, until chicken is heated through, 2-3 minutes. If desired, serve with orzo.

Nutrition Facts : Calories 172 calories, Fat 5g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 393mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

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