Greekchickenandpotatopacketsforthegrill Recipes

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 AND POTATO PACKETS FOR THE GRILL

Steps:

• Prepare 4 large heavy-duty pieces of foil (foil must be large enough to make a packet).
• Place each breast on 1 piece of foil.
• In a small bowl combine the olive oil with minced garlic and oregano, then brush on both sides of each breast.
• Season each breast with salt and black pepper.
• Top each breast with 1 small chopped potato.
• Sprinkle 2 tablespoons or a little more of feta cheese over the potato.
• Top with 1-2 slices of lemon.
• Wrap the foil around the breasts to create a pocket.
• Cut a very small slit in the top of each packet to allow steam to escape.
• Preheat grill to medium heat.
• Place the pockets on the grill and cook for about 20-25 minutes.
• Carefully open up the packets and serve.