Greek Chicken And Vegetables Recipes

GREEK CHICKEN AND VEGETABLE SKILLET WITH OLIVES AND FETA

Steps:

• In a medium sized bowl add the seasoning for the Greek chicken and stir together until combined.
• Add in the cut up chicken and toss together until the chicken is completely coated in the mixture. Set aside.
• Cut up all of the vegetables then heat a 12 inch skillet over medium high heat.
• Spray the skillet with cooking oil, then add in the chicken. Cook the chicken for 4-6 minutes or until it's cooked through. Remove from the skillet onto a plate.
• Spray the skillet with more cooking oil then add in the onion and red bell pepper. Sauté for 2-3 minutes then add in the zucchini and tomatoes and cook another 2-3 minutes.
• Add the chicken back into the skillet along with the chopped artichoke hearts and kalamata olives. Stir everything until combined and warmed through.
• Squeeze the juice of half a lemon over the top and add in the feta cheese. Taste for seasoning then serve immediately.

ONE PAN GREEK CHICKEN & ROASTED VEGGIES

Steps:

• Heat the oven to 400°F/205°C
• Add your potatoes to a large baking tray with raised sides or in a large roasting dish. Drizzle with 1 tablespoon olive oil. Place the chicken pieces on top in a single layer and drizzle with the remaining olive oil and 1/2 teaspoon salt.
• Place into oven and roast for 25 minutes.
• Add the tomatoes, onion, olives, oregano and red wine vinegar. Return to the oven and roast for another 15-20 minutes until cooked through reaching an internal temperature of 165°.
• For extra crispy skin broil for 2-3 minutes, or until the chicken is caramelised and slightly charred on top. Remove from the oven and serve immediately.

GREEK CHICKEN AND POTATOES RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Pat chicken dry and season generously with salt (lift the skins and apply salt underneath as well). (see optional step in notes)
• Arrange potato wedges and onions in the bottom of a baking dish or pan. Season with salt and 1 tsp black pepper. Add the chicken pieces (see optional step in notes).
• Make the lemon-garlic sauce. In a small mixing bowl, whisk together 1/4 cup extra virgin olive oil with lemon juice, minced garlic, rosemary, and nutmeg. Pour evenly over the chicken and potatoes.
• Arrange lemon slices on top. Pour chicken broth into the pan from one side (do not pour broth over the chicken).
• Bake in heated oven uncovered for 45 minutes to 1 hour, until chicken and potatoes are tender. (Chicken's internal temperature should register at 165 degrees F). If you like, place the pan under the broiler briefly to allow the chicken skins to gain more color (watch carefully).
• Remove from heat and add kalamata olives, if you like. Garnish with a little bit of fresh parsley.
• Serve with Greek salad Taztaziki sauce and a side of pita bread, if you like. Enjoy!

GREEK CHICKEN & VEGETABLE RAGOUT

Steps:

• Spread carrots and potatoes over the bottom and up the sides of a 4-quart or larger slow cooker. Arrange chicken on top of the vegetables. Bring broth, wine, garlic and salt to a simmer in a medium saucepan over medium-high heat. Pour over the chicken and vegetables. Cover and cook until the chicken is cooked through and vegetables are tender, 2 1/2 to 3 hours on high or 4 to 4 1/2 hours on low.
• Add artichokes to the slow cooker, cover and cook on high for 5 minutes. Meanwhile, whisk egg, egg yolks and lemon juice in a medium bowl.
• Transfer the chicken and vegetables to a serving bowl using a slotted spoon. Cover and keep warm. Ladle about 1/2 cup of the cooking liquid into the egg mixture. Whisk until smooth. Whisk the egg mixture into the remaining cooking liquid in the slow cooker. Cover and cook, whisking 2 or 3 times, until slightly thickened and sauce reaches 160 degrees F on an instant-read thermometer, 15 to 20 minutes. Stir in dill and pepper. Pour the sauce over the chicken and vegetables and serve.

SHEET PAN GREEK CHICKEN AND VEGETABLES

Steps:

• Position 2 oven racks on the highest and lowest settings and place a heavy-duty rimmed half-sheet pan on the bottom rack. Preheat the oven to 450 degrees F.
• Place the chicken thighs in a large bowl and toss with 2 tablespoons of the oregano, the zest of 1 lemon, 2 tablespoons oil, 1/2 teaspoon salt and some black pepper. Place the chicken skin-side up in the center of the heated baking sheet and return to the oven while you prepare the vegetables.
• In a second bowl, toss the potatoes and carrots with 2 tablespoons of the oil, the lemon halves, the remaining lemon zest the remaining 2 tablespoons oregano,1 teaspoon salt and some pepper. Spread the vegetables and lemons (cut-side up) around the chicken on the sheet pan and roast on the bottom oven rack for 10 minutes. Move the sheet pan to the top rack and roast until the vegetables are tender and the chicken skin is crispy and the meat registers 165 degrees F on an instant-read thermometer, about 20 minutes more. Remove the chicken and vegetables to a serving platter and keep warm. Remove the lemon halves to a cutting board to cool for a minute.
• Set the sheet pan on the stovetop over medium-high heat and bring the pan juices to a boil. Squeeze in the lemon juice, reduce the heat to a simmer and whisk in the remaining 1 tablespoon oil. Scrape up the crusty bits from the bottom of the sheet pan with a wooden spoon to incorporate into the sauce and season with salt and pepper to taste. Pour the juices over the vegetables, garnish with oregano sprigs and serve.

ROASTED GREEK-STYLE CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 450ºF. Coat a large nonstick baking pan with cooking spray.
• In a large bowl, combine 4 tsp oil, garlic, oregano, lemon juice, 1 tsp zest, salt, and pepper; add vegetables and toss to coat. Lift vegetables out of bowl with a slotted spoon, leaving some oil mixture in bowl. Place vegetables in an even layer on one side of prepared pan, leaving room for chicken. Add chicken to bowl and turn to coat; place on empty side of pan.
• Roast until vegetables are tender and chicken is cooked through, stirring vegetables once, 15-20 minutes. Drizzle vegetables with remaining 1 tsp each oil and zest; toss to coat. Drizzle chicken with any pan juices.
• Serving size: 3 oz chicken and 1 c vegetables

SHEET PAN CHICKEN AND VEGETABLES

Steps:

• Preheat the oven to 400ºF. Zest the lemon, then squeeze the juice. Combine the olive oil, lemon juice (about 1/4 cup), garlic, oregano, salt, and some freshly cracked pepper in a bowl. Save the lemon zest for later.
• Chop the bell peppers and onions into 1 to 1.5-inch pieces. Place the tomatoes, bell peppers, and onions on a large baking sheet. Pour about half of the lemon garlic marinade over the vegetables and toss until they are well coated. Roast the vegetables in the preheated oven for about 10 minutes as you prepare the chicken.
• While the vegetables begin roasting, prepare the chicken breasts. If your chicken breasts are thicker than 3/4-inch, pound them out to an even thickness of 1/2 to 3/4-inch thick. This will help them cook quickly and evenly. To pound the chicken, place them on a cutting board, cover with plastic wrap to prevent splatter, then gently pound the thicker ends with a rolling pin or mallet until even with the thinner end.
• Cut each chicken breast into two pieces. Place the chicken in a shallow dish and pour the remaining marinade over top. Toss the chicken in the marinade to coat.
• After roasting for ten minutes, remove the baking sheet with the vegetables from the oven. Stir the vegetables well, then push them off to each side making room for the chicken in the center. Place the chicken pieces on the baking sheet.
• Return the baking sheet to the oven and bake the chicken and vegetables for an additional 20-25 minutes, or until the internal temperature of the chicken reaches 165ºF. For additional browning, switch the oven to broil and finish by broiling the chicken and vegetables for about 5 minutes.
• Slice the olives in half. Sprinkle the olives, feta, lemon zest, and parsley over the chicken and vegetables after roasting, then serve (with rice, if desired).

GREEK CHICKEN AND VEGETABLES

Steps:

• Heat grill to medium-high heat.
• Combine all ingredients except cheese; spoon onto 4 large sheets heavy-duty foil. Fold to make 4 packets.
• Grill 10 to 14 min. or until chicken is done. Cut slits in foil to release steam before opening packets.
• Top chicken mixture with cheese.

GORGEOUS GREEK CHICKEN WITH HERBY VEGETABLE COUSCOUS & TZATZIKI

Steps:

• Ingredients out • Kettle boiled • Large frying pan, medium-high heat • Food processor (bowl blade)
• START COOKING Put 1 mug of couscous and 2 mugs of boiling water into a bowl with a small pinch of salt and cover • On a large sheet of greaseproof paper, toss the chicken with salt, pepper, the oregano, allspice and finely grated lemon zest • Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin • Put into the frying pan with 2 tablespoons of olive oil, turning after 3 or 4 minutes, until golden and cooked through
• Using a box grater, coarsely grate the cucumber • Sprinkle it with a small pinch of salt, then squeeze and scrunch with clean hands to get rid of the excess salty water • Pop in a bowl with the yoghurt, juice of ½ a lemon and a pinch of pepper, finely chop and add the top leafy half of the mint, then mix together • Remove the stalk and seeds from the peppers and chilli, then pulse in the processor with the trimmed spring onions and the dill until finely chopped • Scatter over a large tray or platter
• Add the peas to the veg (if using frozen peas, blanch them in boiling water for a couple of minutes first), destone and tear over the olives, then squeeze over the juice of the zested lemon and add the extra virgin olive oil • Fluff up and scatter over the couscous, toss well and season to taste • Move the cooked chicken to a board, slice it up, then lay it around the couscous • Crumble over the feta and serve with the tzatziki

CHICKEN WITH GREEK-STYLE VEGETABLES

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Combine olive oil, 2 tablespoons lemon juice, water, 2 teaspoons Italian seasoning, 1 teaspoon lemon zest, oregano, salt, and pepper in a bowl.
• Place cucumber, green pepper, red onion, artichoke hearts, and garlic in a large bowl. Toss salad to distribute evenly. Cut each pita bread round into 4 to 5 slices.
• Toast pita bread on the preheated grill until slight grill marks appear, about 4 minutes.
• Place chicken in a grill pan and coat with the remaining 1 tablespoon lemon juice, 1 tablespoon lemon zest, salt, and pepper. Transfer the pan to the grill.
• Grill the chicken until no longer pink in the center and the juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Arrange chicken, salad, and pita bread on a serving plate and enjoy sandwich-style or as individual components.

BAKED GREEK LEMON CHICKEN WITH VEGETABLES

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.

GRILLED CHICKEN & VEGETABLE SALAD WITH CHICKPEAS & FETA

Steps:

• Preheat grill to medium (350 degrees F to 400 degrees F). Lightly coat chicken, onion, and squash with cooking spray. Sprinkle chicken with pepper and 1/4 teaspoon of the salt. Place chicken on oiled (with cooking spray) grates; grill, uncovered, turning occasionally, until a thermometer inserted in thickest portion of meat registers 165 degrees F, about 8 minutes. Remove from grill. Place onion and squash on oiled (with cooking spray) grates; grill, uncovered, until lightly charred and softened, 2 to 3 minutes per side. Remove from grill.
• Whisk together dill, oregano, oil, vinegar, and remaining 1/4 teaspoon salt in a large bowl until combined. Add tomatoes, chickpeas, feta, and olives; toss to coat. Coarsely chop onion and squash; add to mixture in bowl, and toss to coat. Chop chicken into 1/2-inch pieces; fold into salad mixture. Serve immediately.

GREEK CHICKEN AND VEGETABLES IN FOIL

Steps:

• Combine chicken, greens beans, tomatoes, and seasonings in a large bowl.
• Tear off 4 12x18 sheets of heavy duty aluminum foil.
• (or use those nifty Hot-Bags!) Center one fourth of chicken mixture on each sheet.
• Bring up sides of foil and double fold.
• Double fold ends to form a packet, leaving room for heat circulation inside packet.
• OVEN: Bake in a preheated 450 degree oven for 20-25 minutes on a cookie sheet in oven.
• GRILL 10-14 minutes over medium high heat in covered grill.
• Sprinkle with feta cheese before serving.

NINJA FOODI GREEK CHICKEN AND VEGGIES

Steps:

• Cut the onion and bell pepper into 1" pieces and place in a large bowl with the tomatoes. Toss the veggies with the 1 Tbsp of olive oil and spices before placing in the air fryer basket. Air fry for 10 minutes at 400ºF.
• In the same bowl, add the diced chicken, remaining olive oil, Greek seasoning, and black pepper. Stir to fully coat the chicken.
• After the veggies have cooked for 10 minutes, transfer to a clean bowl. Set aside.
• Add the chicken to the air fryer basket and cook for 8 minutes at 400ºF.
• After the chicken is cooked, add the veggies back to the basket and use the Foodi's broil function for 6-8 minutes or until the onion/peppers begin to slightly char and the tomatoes begin to wrinkle.
• Serve with kalamata olives, crumbled feta cheese, parsley, rice, and lemon juice, if desired. (Not included in nutrition facts.)