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Greek Lemon Chicken and Potato Bake
Dinner American

Greek Lemon Chicken and Potato Bake

4.6

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease a large baking sheet with sides.
  2. 2 Place chicken quarters on prepared baking sheet. Stir potatoes, olive oil, juice of 1 lemon, basil, oregano, salt, pepper, and lemon herb seasoning together in a large bowl to coat potatoes. Arrange potatoes around chicken on baking sheet. Pour about 3/4 of oil mixture over chicken, reserving remaining oil; drizzle remaining lemon juice over chicken and potatoes.
  3. 3 Bake in the preheated oven for about 30 minutes; shake baking sheet to loosen potatoes, then continue baking for 15 minutes. Place green beans in reserved oil mixture; toss to coat. Remove chicken mixture from oven; pour green bean mixture over chicken and potatoes.
  4. 4 Return pan to the oven; bake until green beans are tender with a bite, chicken is no longer pink at the bone and juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Chef V

Dutch Oven Orange Roast Chicken
Dinner

Dutch Oven Orange Roast Chicken

Prep
15 min
Cook
140 min
Total
165 min

Instructions

  1. 1 Heat olive oil in the bottom of a Dutch oven over medium heat. Lightly saute 1/2 of the onions and 2 cloves garlic in the hot oil until soft, about 5 minutes. Transfer to a small bowl.
  2. 2 Place the orange, remaining onion quarters, and parsley in the cavity of the chicken. Tie the legs together with string and place in the Dutch oven. Sprinkle lemon and herb seasoning, kosher salt, and pepper evenly over top. Add potatoes, carrots, wine, and sauteed onion blend around chicken.
  3. 3 Cook over low heat until chicken is no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  4. 4 Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
  5. 5 Transfer the Dutch oven to the preheated oven and roast until skin is crispy, about 15 minutes. Let sit for 10 to 15 minutes before cutting and serving.

By Holly Johnson

Baked Chicken Oscar Dinner (Yep, the Whole Shebang)
Dinner

Baked Chicken Oscar Dinner (Yep, the Whole Shebang)

4.9

Prep
20 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Make chicken and potatoes: Place chicken breasts into a 9x13-inch baking dish and red potatoes into a separate 8-inch square baking dish. Drizzle 1 tablespoon olive oil over chicken breasts and 1 tablespoon oil over potatoes.
  3. 3 Combine sea salt, garlic powder, lemon and herb seasoning, onion powder, basil, and black pepper in a small bowl. Sprinkle chicken and potatoes each with 1/2 of the seasoning mix and cover both baking dishes with aluminum foil.
  4. 4 Bake chicken and potatoes alongside each other in the preheated oven for 40 to 45 minutes. Remove chicken and top each breast with folded slice of Havarti cheese. Return chicken to the oven and bake until Havarti cheese is melted, chicken is no longer pink inside, and juices run clear, about 5 more minutes.
  5. 5 Remove chicken and potatoes from the oven and allow to rest, still covered, for 5 minutes.
  6. 6 Make Hollandaise sauce: Whisk sauce mix with milk in a saucepan over medium heat; bring to a boil and stir in butter until melted. Reduce the heat to low and simmer until thickened, about 1 minute. Remove from the heat and stir in white pepper, basil, and garlic powder.
  7. 7 Place asparagus in a large skillet. Pour in 1 inch water, turn the heat to medium, and bring to a boil. Cover and steam until asparagus is just tender but still bright green, 2 to 4 minutes.
  8. 8 To serve, place each chicken breast onto a serving plate and top with imitation crab meat. Pour about 2 tablespoons of Hollandaise sauce over each serving and place several spears of asparagus on top; drizzle 2 more tablespoons of sauce over each portion. Serve remaining sauce on the side. Garnish with pinch of paprika and serve with 2 red potatoes on each serving plate.

By TL in SA