Easy Bake 30 Min Greek Chicken Dinner
Greek chicken is the perfect meal for the busy mom. Not only is it delicious, but it is a healthier alternative to eating out on hectic nights. It can even be made earlier in the day and just reheated when the family gets home. Since it's all cooked in one pot, clean up is a snap too.
Simple yet Delicious
Greek chicken is one of my favorite meals to fix it. It is simple to make, but the kids love it. It also helps to relieve some of the "mom guilt". What is great about making greek chicken is that it's the entire meal in one pot. You cook the chicken and veggies altogether so clean up is quick and easy too. Since it's baked instead of fried, it's healthier than stopping off for KFC. Greek chicken is also easy to reheat. You can make it earlier in the day and simply pop it in the oven or microwave when you get home and in five minutes you will have a healthy well rounded meal.
1 whole chicken cut into pieces (you can also use boneless, skinless chicken breasts if you prefer)
3-4 medium sized potatoes
1-2 cups olive oil
11/2 cups lemon juice
1/2 tsp oregano
2 garlic cloves crushed
1/2 tsp thyme
3-4 fresh basil leaves chopped (1/2 tsp if you use dried basil instead)
2-3 bay leaves
Salt and black pepper to taste
If you're using store bought lemon juice instead of fresh squeezed lemons, then I would recommend not using more than 1/2 cup of lemon juice the first time you make this. I like the tangy flavor the lemon juice adds, but if you're not use to it, then it can be a bit strong. It really just depends on how much of the flavor you want. If you want alot, then add more. If you want a little, then add less.
Preheat the oven to 350
Place the chicken evenly spaced but not touching in a baking or casserole dish.
Slice the potatoes into wedges and lay them in between the pieces of chicken.
Then pour in the olive oil and lemon juice*. Make sure the level of the liquid is even with the tops of the chicken but the chicken is not fully submerged.
If you're using all dried spices, then combine all spices in a separate bowl and stir with a fork. Once you have all of your spices combined sprinkle them evenly over the top of your chicken and potatoes. Make sure each piece of chicken is covered with some of the spices.
If you used some fresh and some dried, then add the fresh ingredients, such as basil, bay leaves, and garlic after you have added the dried spices. It doesn't matter if the fresh ones cover all of the pieces of chicken or not. The flavor will be added to the oil which the chicken is cooking in.
Cover the dish with aluminum foil and place in the oven.
After 15 mins check the chicken and turn over to ensure it cooks evenly and all the way through. If you want the chicken to remain moist and for not all of the oil to cook out, then leave the chicken covered. If you would prefer a more crispy, grilled type chicken with less oil remaining, then leave the chicken uncovered while cooking for remaining 15 minutes.
After 30 mins check the chicken to see if it is done. Depending on your oven, the chicken should be ready within 30-45 mins.
I always use those ready made salad packs. Just throw in the bowl, add some dressing, and toss. In half an hour you have a delicious homecooked meal. You can also add some fresh squash or zucchini. These veggies don't take as long to cook as the chicken and potatoes so add them after the chicken has cooked for at least 15 mins. This helps to keep them from burning.
Hope you enjoy! Let me know what you think!
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