• Home
  • Recipes
    • All Recipes
    • Breakfast
    • Lunch
    • Main Meals
    • Snacks
    • Juices
    • Smoothies
  • Nutrition
  • Lifestyle
  • About
  • Contact and Book a Consultation

All Nourishing

Sharing recipes, nutrition & lifestyle tips

Greek Style Chicken

4 November, 2013 By Clarice Hebblethwaite Leave a Comment

Greek Style Chicken Recipe 4

Greek Style Chicken

I spent many sun kissed summers in Greece. During the day we would often see the older women of the village chatting together as they perched on the kitchen door step peeling potatoes. Sometimes the potatoes would be made into one of my favourite dishes, this Greek Style chicken. I love it even more that it is a ‘one pot’ meal and so easy to make.

To make it Low FODMAP friendly, just omit the garlic and use garlic infused olive oil.

Greek Style Chicken Recipe 1

Greek Style Chicken – placing potato wedges and herbs with oil in baking tray

Greek Style Chicken Recipe 2

Greek Style Chicken – placing chicken, herbs and lemon over potato wedges

Greek Style Chicken Recipe 3

Greek Style Chicken – cooked and ready to eat

Ingredients

  • 8 chicken pieces e.g. 2 chicken breasts cut in half, 2 thighs and 2 drum sticks
  • 4 tablespoons olive oil
  • 3 cloves of garlic peeled – leave out for Low FODMAP diet and use garlic infused olive oil
  • Salt and freshly ground pepper
  • 1.25 kg waxy potatoes washed
  • 1 lemon cut into 4 wedges
  • 2 teaspoons dried oregano

Method

  1. Turn on the oven to 190 0  C.
  2. Place 2 tablespoons of oil in a large baking tray.
  3. Cut the potatoes into wedges. I usually make 4 wedges out of a small potato or 6 to 8 wedges out of a large potato.
  4. Scatter the potato wedges in the baking tray and turn in the oil. Sprinkle with oregano and a sprinkle of salt.
  5. Place the chicken pieces on top of the potatoes.
  6. Rub the lemon wedges over the chicken then place amongst the potatoes.
    If using garlic cloves, rub them over the chicken and then place the cloves amongst the potatoes.
  7. Drizzle the remaining 2 tablespoons of olive oil over the chicken.
  8. Sprinkle the other 1 teaspoon of dried oregano over the chicken and a sprinkle of salt.
  9. Cover the dish with foil and bake for 25 minutes. Then remove the foil and baste the chicken with the juices.
  10. Leave the foil off to allow the chicken to brown for the last 20 minutes of baking.
  11. Serve with steamed spinach and courgettes (zucchini) or with a green salad.

Filed Under: Lunch, Main Meals, Recipes Tagged With: dairy free, gluten free, Low FODMAP, main meal

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Sign up for our newsletter

Find us on Facebook

  • Facebook

Search

Latest recipes

Vital Rich Face Cream

Peri peri chicken skewers and Rice noodle salad

Loveliest Potato Salad

Christmas Salad Downunder

Fruit and Vegetable diet~ as the basis to or a whole day’s menu

Latest Nutrition tips

Planning to eat and eating to plan

Making it easier to eat nutritious food more often Like many people I know, we have great ideas and … [read more]

Getting to know your gut

Want some great tips for looking after your gut health? I have written an article in this month's … [read more]

Latest Lifestyle Tips

Phytofarm Herb Apprenticeship

Maybe like me, you have yearned to get close to the land, to nature and find peace in the rhythm of … [read more]

How can we measure our health?

Are you feeling great and on top of the world? Or is being tired by the afternoon normal for you? … [read more]

Tags

breakfast busy cultured food dairy free dinner fermented food Fruit and vegetable diet gluten free juice light meal Low FODMAP low gluten lunch main meal mindful eating play portion distortion portion perfection raw relaxation rushing salad smoothie snack soup vegan vegetarian

Copyright © 2023 All Nourishing · Website by Avoca Web Design