This Greek Lemon Chicken + Potatoes help me lose weight #shorts
Greek roast chicken with potatoes | Whole roast chicken recipe - Cooked By Alexandra
I make my Greek roast chicken with potatoes quite often. I was taught to roast chicken this way by my grandma. It’s one of my favourite ways to cook chicken especially because it’s a nod to my Greek heritage. It’s an easy one pan dish and produces the most delicious, tender and juicy chicken that has all those quintessential flavours of Greek food that are much loved.
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Greek Roast Chicken with Potatoes by @cookedbyalexandra
Ingredients
- 2.5kg whole chicken, at room temperature
- approx. 1kg potatoes, peeled & quartered
- 50g butter, cubed
- Salt
- 1 cup of chicken stock
- Juice of one lemon (approx. 50ml)
For the marinade
- 1 tbsp oregano
- ½ tbsp onion powder
- 1 & ½ tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 2 cloves of garlic, minced
- 2 tbsp extra virgin olive oil
- Juice of one lemon (approx. 50ml)
Method
1. Allow chicken to reach room temperature before cooking.
2. Preheat the oven to 200ºC.
3. Pat dry the skin and cavity of the chicken with paper towel.
4. Gently use fingers (or a spoon or spatula) to separate the skin from the flesh of the chicken and place butter under the skin.
5. Sprinkle cavity of chicken with salt.
6. Prepare the marinade. Mix together oregano, onion powder, paprika, salt, pepper, oil, lemon juice and garlic. Brush half the marinade over the entire chicken.
7. Truss the chicken.
8. Add potatoes to a large baking dish and toss with reserved marinade.
9. Place chicken on top of potatoes. Pour chicken stock and lemon juice in pan.
10. Roast chicken for 2 hours (the general rule is to cook the chicken for 25-30 minutes per 500g) or until the internal temperature of the chicken reaches 75ºC and the juices run clear. Check the cooking directions on the packet of the chicken. Baste the chicken twice - half an hour into the cooking time and then one hour into the cooking time. The potatoes should be soft enough that you can pierce them with a fork.
11. Rest the chicken for 15 minutes before serving. Serve with the roast potatoes and Greek salad.
Tag me @cookedbyalexandra on your socials if you cook my Greek Roast Chicken with Potatoes – I love seeing your recreations!
One-Pan Greek Chicken and Potatoes | Make It Easy | Akis Petretzikis
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Video editor: Mihalis Barbaris
Production: Akis Petretzikis Ltd.
Featured Partners: Mary-Rose Andrianopoulou, Theano Stravolaimou, Markos
Papakonstantinou, Eleni Kallianioti, Aggelos Sofoglou, Giannis Borompokas, Emmanouela Paradeisanou, Tatiana Serefa, Martha Angelopoulou, George Athanassiadis, Valia Athanasopoulou, Diana Alexaki
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Greek Lemon Chicken and Potato Recipe | how to cook Greek lemon chicken | video recipe
Greek Lemon Chicken and Potato Recipe | how to cook Greek lemon chicken | video recipe
#Greeklemonchicken #chicken
Ingredients;
(Serves 4 people)
9 pieces of chicken (legs & thighs)
4 medium potatoes
4 small lemons (squeezed to create 2/3 cup of lemon juice)
4 cloves of garlic
Salt as per your taste
Black pepper as per your taste
1/4 tsp of dry mint leaves
1/2 to 1 tsp of oregano
1/8 cup of olive oil or if you're using skinless chicken, then use 1/4 cup (40ml)
Greek Lemon Chicken and Potato Recipe | how to cook Greek lemon chicken | video recipe
One-Pan Lemony Chicken & Potatoes: Classic Greek Food
Get this recipe with exact measurements on my website:
Serves 4-5:
2 and ½ -3 pounds chicken thighs and drumsticks, bone-in, skin on
1 and ½ pound potatoes, peeled and cubed
The Spices:
2 teaspoons salt, or more
½ teaspoon freshly ground black pepper
2 tablespoons dried oregano
1 teaspoon ground cumin
¼ teaspoon crushed red pepper flakes
The Marinade:
1/3 cup olive oil
¼ cup fresh lemon juice
¼ cup water
2-3 garlic cloves, grated
Optional seasonings:
1 teaspoon paprika
1 teaspoon ground Sumac
Garnish: Fresh parsley
Instructions
Preheat the oven to 425 °F, 220 °C.
Combine all of the spices in a small bowl and mix together.
Combine the marinade ingredients in another bowl and whisk together.
Wash and pat dry the chicken.
Place the chicken and potatoes in a baking tray/pan.
Pour the marinade over the chicken and potatoes.
Note: The chicken can be marinated with the marinade and spices for 24 hours before roasting, stored in the refrigerator. The potatoes should not be marinated ahead of time or they will turn brown. If you decide to marinate the chicken, make sure that it comes to room temperature before roasting.
Season the potatoes and chicken with the spices.
Roast for 45 minutes. Increase the temperature to 450 °F and roast until the potatoes are fork tender. About 15-20 minutes more.
Garnish with fresh parsley and serve alongside a salad and some toasted bread. Enjoy!
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How to Make the Best Greek Chicken
Test cook Bryan Roof cooks host Julia Collin Davison a Birmingham specialty, Greek Chicken.
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