Greek Pot Chicken – Spend Money

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The chicken thighs are marinated with citrus honey seasoning, baked with potatoes, onions, peppers and tomatoes, then sprinkled with lemon juice and a pile of feta cheese.

smell: Bright, citrus aroma is infused into the thighs and vegetables for a healthy and hearty dinner.
Skill Level: A pot dinner like this is a bondage from preparation to cleaning.
Recommended tools: A meat thermometer is the best way to determine the amount of chicken. Once done, it should read 165°F in the thickest part.
Tips for saving time: Use a bag of frozen onions and peppers and then swap the homemade marinade for a bottle of Greek vinegar.

Potatoes, oil, pepper, lemon, onion, chicken, marinade with label, made of Greek pot chicken

Greek Pot Chicken Ingredient Tips

chicken: The thighs with intact skin and bones give the most effect and are crispy while infusing a rich and salty flavor throughout the pot. Plus, the thighs are the perfect single part. Legs and breasts will work, but the baking time will vary.
vegetable: Potatoes, onions, peppers and tomatoes are the basis of this recipe. Cut the potatoes into even sizes so that they cook equally. Add excess vegetables such as asparagus, mung beans, zucchini, diced eggplant or sweet potato.
Marinate: This simple marinade is made in a pantry. Honey can be swapped for maple syrup, agave syrup, or your favorite sugar-free sweetener. For the Tangier version, try my Souvlaki marinade.
Variations: Feta complements the rich flavor of this dish, but you can use Parmesan, Cotia, goat cheese, and even chopped cheese. A lot of Kalamata olives bring a lot of Greek flavor. Stuff the sprigs of rosemary, thyme or sage between vegetables with aromatic scents.

Add marinade to the thighs to make a Greek pot chicken

Add the chicken to potatoes and onions to make a Greek pot chicken.

How to Make Greek Pot Chicken

Prepare: Stir the marinade ingredients together (Full recipe below) And marinate the chicken for up to 4 hours.
gather: Extract the chicken and Nestle from potatoes and onions on the pot.
bake: Bake for 30 minutes, then add seasoned Bell peppers and tomatoes to the pan and bake until the potatoes are tender.

Sprinkle fresh lemon juice before serving and sprinkle with minced feta.

Greek pot chicken, onion, potatoes, peppers and tomatoes in a pot

Leftovers you will love

Store leftovers in a covered container in the refrigerator for up to 4 days. Reheat sections in the microwave, top of the stove or in the oven in a foil pack to retain moisture. Or remove the chicken from the bones and repurpose it in the enchilada filling, throw it into the chicken tortilla soup, or eat it cold in a Caesar salad.

freeze, Separate the cooked chicken from the vegetables and store it in a freezer bag for a month. Thaw in the refrigerator before reheating.

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Greek Pot Chicken

Greek chicken is made with marinated chicken thighs, roasted potatoes and colorful vegetables for a delicious one-pot dinner.

Preparation time 15 minute

Cooking time 50 minute

Peeling time 15 minute

Total time 1 Hour 20 minute

Preheat the oven at 400°F.
In a bowl, combine lemon juice, olive oil, garlic, soy sauce, honey, oregano and rosemary, then pour over the chicken. Marinate for at least 15 minutes or up to 4 hours.
Serve the baby potatoes, onions, 1 tablespoon of olive oil, and salt and pepper. Place on a parchment-lined pan. Nestle marinates chicken in a pot between the potatoes. Bake for 30 minutes.
Toss the Bell pepper and tomatoes with the remaining ½ tablespoon of olive oil and season with salt and pepper. Add to the pan and bake the additive for 20 minutes, or until the potatoes are tender and the chicken reaches 165°F.
Squeeze fresh lemons on top and garnish with feta.

Cut the potatoes into sizes so that the cooking is done with the chicken.
Add a little oregano, Greek seasoning, rosemary and/or lemon zest before cooking to add flavor.
For softer tomatoes and bell peppers, add as soon as possible. For stronger vegetables, add them later.
Chicken thighs can be replaced with chicken breasts with broken bones.
If using boneless chicken breasts, add them in the last 30 minutes of cooking time (for 5-6 ounces of chicken breasts, adjust as needed to ensure they reach 165°F).
Refrigerate for up to 4 days, or separate the chicken from the vegetables and freeze it for up to a month. Thaw in the refrigerator.

The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.

course Chicken, dinner, main course, main course

gourmet food United States, Greece, Mediterranean

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