Nov 23, 2009

Greek chicken and Potatoes

My son Brandon, loves any food that has greek in its name. When I found this recipe of greek chicken and potatoes on Rouxbe online cooking school I knew was going to be a hit with him, after all the Pork tenderloin sandwiches are a weekly meal in our house( and that's a rouxbe recipe as well)
I was hesitant to make the full recipe, it makes a lot.... And my boys are not very good at eating leftovers. After careful consideration ( on not having to cook the following day) I made the full recipe.
The leftover chicken I cut it up in strips and store it in a glass container together with the pan juices, and from there they used the chicken, with some crumbled feta cheese and whole wheat buns to make "the best greek sandwiches ever" in Brandon's words. The recipe is for greek chicken and potatoes. If you make only the chicken you should make only half of the dressing recipe.
For the
Greek chicken and for the Greek potatoes. Feeds 8 to 10 people. I'm a great fan of Rouxbe online cooking school and that's all thanks to my foodie friend Steve who introduced me to the site.

Ingredients for dressing enough for 8  single chicken breasts and the potatoes.

8 cloves of garlic
1/2 grainy  mustard
6 tbsp honey
1/2 cup Dijon mustard
1 tbsp of greek seasoning
1 tbsp lemon pepper
1/2 tsp sea salt
1/2 tsp pepper
3 tbsp lemon zest
1/2 cup lemon juice
2 1/2 cup vegetable oil

Start by peeling the garlic, place in a food processor and purée. Add grainy mustard, honey, Dijon mustard, greek seasoning, lemon pepper, salt and pepper. Pulse a few times to blend. Add lemon zest and juice. Keep the processor running wile you slowly pour the oil. Take care not to over mix. The consistency should be thick.

You can marinate the chicken ahead of time, for extra flavour. Just place the chicken in a large bowl and pour half of the dressing over it. Cover and place in the fridge for 2 hours.

To cook the chicken, preheat the oven to 400˚F. Line a baking sheet with parchment paper and lay the chicken on it. Discard any remaining dressing. Bake the chicken for 20 minutes, or until no longer pink inside. 

Let the chicken rest for 5 minutes before serving. Pour any pan juices over the chicken.

For the Greek potatoes. You will need.

1/2 recipe Greek dressing
1/8 cup chopped rosemary ( optional)
freshly ground black pepper.
8 large Yukon potatoes.

Wash the potatoes and cut of any damage parts. Cut the potatoes in wedges. Finely chop the rosemary if using ( I didn't have any in the house at that time )
Line a baking sheet with parchment paper. Toss the potatoes with the dressing, add the rosemary. Toss well.
Place the potatoes in a single layer on the baking sheet. Sprinkle with black pepper.

Place in a 400˚F preheated oven, and bake for 15 minutes. Remove from the oven, toss, return to the oven and bake for 15 to 25 minutes longer.

Serve with greek chicken, steamed veggies and a greek salad.

Make your own greek condiment. No MSG and no salt it's easier to control the sodium. I found this recipe on the rouxbe site, posted by Dawn the creator of the greek chicken recipe.
I usually make more and store it in a glass jar. Here is the recipe

1 1/2 tsp dried oregano
1 tsp dry mint
1 tsp dried thyme
1/2 tsp dried basil
1/2 dried marjoram
1/2 tsp dried onion ( or onion powder)
1/4 tsp dried minced garlic( or garlic powder)


pinch dry rosemary
pinch dried lemon peel
salt and pepper

I made mine X 10. Its convenient to have it  ready made on hand for other recipe that call for greek condiment.

PS. I got a few notices from readers that they can not post comments. It must be a problem from blogger :(   Thank you to all of you who tried to comment but were not able :)


Laura said...

Thanks Simona.

Cheah said...

They sure look inviting, wholesome meal too.

Laura said...

Thank you Cheah.

Federica said...

ciao! complimenti per questo piatto ricco e gustoso!

Laura said...

Thank you Federica:)

Drick said...

what a great way to cook the flavors...adding it to my collections...thanks... - when do you have thanksgiving up there? Isn't it only Canada and the US that only call it Thanksgiving?

TeenieCakes said...

Looks and sounds delicious. Do you make your own Greek seasoning or is it something easy to find in supermarkets?

Laura said...

Thanks Drick,
We had Thanksgiving last month.We canadians are a month ahead of you (LOL). No more stress about cooking a big meal.

Laura said...

@ Teenie Cakes.
I like to make my own greek condiment (although you can find it in supermarket) I love the fact that I can control the sodium and there are no MSG in it. I can list the ingredients and quantity if you are interested.
I will add it at the end of the recipe.

Anncoo said...

This is definitely good to eat with the juices over the chicken...yum..yum...and of course great combo with the potatoes.

Laura said...

Thank you Anncoo:)

lululu said...

I actually didn't enjoy Greek food until I went there for a vacation. As much as I love the country, I also love their food!
Too bad the only dish I can come up with moussaka. I would love to try this chicken dish too!

AgsTennis said...

Thanks for posting this Laura - I'll have to try this receipe when I go home over Christmas break - I'll have more time then to cook :)

Laura said...

Hello lululu,
We love greek food in our house, and greek chicken
is one of our favorite

Laura said...

I do hope that you will have the time to try it and Happy Thanksgiving!

Cookin' Canuck said...

This is a must-try recipe! Rouxbe has so many fantastic recipes and videos. Thanks for highlighting one.

Divina Pe said...

You already had me on that first photo. They look really good and Rouxbe does have a lot of good recipes.

Laura said...

My pleasure C.C.:)

Laura said...

I agree with you Divina, Rouxbe has lots a great recipes.

Tien said...

As I was reading this recipe, I was wondering what was in greek dressing. Thanks for providing the recipe. Fortunately, I have all the ingredients to make this dish. Happy belated Thanksgiving to you and your family. -Tien :)

Laura said...

Hello Tien,
I'm glad that you like the recipe. Happy Thanksgiving to you:)

Alina said...

I don't eat poultry or meat, but I'd love to cook this for my boyfriend - I can imagine what a wonderful combination Dijon mustard, lemon zest, and honey make!! As for me... I could enjoy the potatoes! :)

Laura said...

Hello Alina,

We are both in the same boat. I'm a vegetarian as well. You could try this: reserve some of the greek dressing, cut up some firm tofu into cubes and marinate in the dressing,place into a parchment paper lined baking sheet and bake in the oven for 15 minutes, It's delicious.:)

Diana Bauman said...

Love this chicken! I've been wanting to subscribe to Rouxbe, you've definitely inspired me ;)

Miranda said...

Hi there Laura,
This looks FANTASTIC!!!!!!!
MMH. I needed a good recipe for my chicken breast. Thanks!!

Laura said...

Thank you Diana:)

Laura said...

Hello Miranda.
I'm glad i could help....:D

MaryMoh said...

Wow...this looks so golden and delicious. I would love to have them for dinner. Makes me hungry now.

Laura said...

Thank you Mary!


oh wow what an awesome recipe! I wish I had all the ingredients needed so I can make it right now.... I don't, and that makes the craving all the more stronger!! Bookmarked for next week's dinner =)

Laura said...

Thank you,
This one is a favorite in our hose.

My Little Space said...

Hi Laura, I hope I can get the greek sauce over here. The chicken looks so yummy! Are you making these for thanksgiving?

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