tag:blogger.com,1999:blog-7173052990851751381.post2627916116038977504..comments2024-03-27T07:08:12.012-04:00Comments on Food Wishes Video Recipes: Greek Lemon Chicken and Potatoes – Both Homers Would Love ThisChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger97125tag:blogger.com,1999:blog-7173052990851751381.post-51212470175541400722019-10-29T18:56:46.232-04:002019-10-29T18:56:46.232-04:00Made this for dinner tonight. So freaking good! I ...Made this for dinner tonight. So freaking good! I didn't get any time to let it marinate so I can only imagine how much better it will be the next time I make this and give it a long bath in that marinade! But honestly, was so pleased with the outcome of this (without the marinade time). <br />Thanks!!! And looking forward to leftovers tomorrow!! Have Apron....Will Bakehttps://www.blogger.com/profile/09681022659793210695noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-67153051530168682092019-09-23T23:43:45.709-04:002019-09-23T23:43:45.709-04:00I'm late to the party here.. but this chicken ...I'm late to the party here.. but this chicken dish is delicious! <br /><br />Here are my notes and adjustments:<br /><br />I had intended to use whole leg parts, however I purchase groceries from an online delivery service, and neglected to notice the package said, "boneless." Oops. It's high quality, "air chilled" Bell & Evans brand, w/ skin on, so I plowed ahead hoping for the best. It turned out great! The split meat allowed the marinade to penetrate the meat as well as just the skin. I placed the chicken in a loose roll inside the pan, so meat was still "inside," while tucking skin under. I've never used this cut, and just prayed. The chicken really firms up so nicely in these rolled up packages, with juicy marinade inside and plenty of nice crispy skin on the exterior. Bravo!<br /><br />I took the chicken out of the package and let it sit, uncovered, in the fridge (in a bowl) overnight. My main concern was the "too much liquid" phenomenon I've encountered in the past, many commentators discussed, and just ruins a dish! The "air chilled," no injected fluids, high quality, kind makes all the difference, imo. In addition, even though it was going to get soaked in a marinade, air drying it a bit more was useful. When I was ready for the marinade, I combined everything—except the lemon juice. I didn't want the lemon's acid to affect the texture, so I let it sit with oil, herbs, salt and pepper in the fridge for a few more hours.<br /><br />At cooking time I let the chicken come to room temp while I preheated the oven at 450º (I like crispy!), peeled the potatoes, and squeezed the lemon juice. I also crushed more garlic for kicks. So mixed the potatoes in the marinade and added lemon juice, extra garlic, and a splash of broth. Placed in two oblong glass pyrex dishes, popped side by side into the oven for the 40 - 45 minutes cooking time.<br /><br />I recommend doubling the amount of lemon juice for this recipe. I can't remember how many I squeezed, but it came out to about 3/4 cup. I'd make it a whole cup next time. I'd keep to the 1/2 cup for the initial marinade and cooking. But at the half way point, when you're basting, I'd add more a couple more table spoons of lemon juice, and another splash of broth—see i really did conquer the too much liquid problem! And then again at the end, after you've plated the chicken and potatoes and are cooking up the sauce in the pan, I'd add in the last few table spoons of lemon juice. It's my experience that lemon juice cooks up and burns off quite quickly, erasing that fresh lemony zest.. so adding some back in really brightens the dish. Alternately throwing in a whole half lemon or two during roasting time, and then just squashing the hot, thick lemon juice into your sauce with a spoon at the end is guaranteed extra goodness.<br /><br />Lastly, I have to say, I was surprised the leftovers are even better! I reheated chicken and potatoes in a disposable foil pan with a tablespoon of oil, splash of broth, and juice of yet one more lemon. I popped it into a cold oven, set at 400º for half an hour. The slow warm up and bit of extra liquid created a perfectly hot—still moist—second night's dinner, with even more yummy yummy sauce. Now if I only had a crusty baguette, and a glass of wine. ummmmmm... Thank You Chef John!mazalhttps://www.blogger.com/profile/06955734277944492474noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-2397321673948583322019-08-22T14:32:23.605-04:002019-08-22T14:32:23.605-04:00I am making this today. I know it will be delicio...<br />I am making this today. I know it will be delicious! I have tried many of your recipes, Chef John, and they've all been excellent. I'll let you know how it turns out. Thank you for giving us some great recipes over the years. Please keep up the good work.Anonymoushttps://www.blogger.com/profile/15599306697773206169noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-71098727836501097682019-04-23T20:39:20.863-04:002019-04-23T20:39:20.863-04:00I made this tonight. Flavor was absolutely delicio...I made this tonight. Flavor was absolutely delicious! I followed the directions exactly, but I think my pan might not have been big enough and the chicken more braised than roasted. There was a lot of juice in pan and not much caramelization. Will definitely make again with a larger pan.Anonymoushttps://www.blogger.com/profile/02585866825659691390noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-44606885704104682052019-04-02T19:44:11.300-04:002019-04-02T19:44:11.300-04:00Chef John, Thank you for this amazing recipe! I m...Chef John, Thank you for this amazing recipe! I made it for my family last night and they were fighting over it, ha ha.<br />It truly is the most delicious and flavorful chicken & potato dish I have ever eaten! Wow! It's so easy too. I'm making it again tonight. <br />You've created a monster! XoxoAnonymoushttps://www.blogger.com/profile/12915011131409618991noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-82148221466720561992019-02-11T16:13:31.078-05:002019-02-11T16:13:31.078-05:00My mom made this dish many times and her recipe is...My mom made this dish many times and her recipe is different and better.<br />My mom's recipe has one ingredient that this recipe does <b>not</b> have. <br />https://youtu.be/4e6Bdlr6x7Q<br />This ingredient takes this recipe to another level.The Grilling Greek - Evan Panagiotopouloshttps://www.blogger.com/profile/04251945237838794568noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-18935746728995885712019-01-25T17:53:50.194-05:002019-01-25T17:53:50.194-05:00We have this dish once a week. It’s fool-proof, wh...We have this dish once a week. It’s fool-proof, which I need in my life. And my picky 10 year old now knows all the ingredients and kindly reminds me not to forget to make her favorite dish. Thanks 👍🏾Anonymoushttps://www.blogger.com/profile/17505035336883149395noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-51778081477111834872018-12-31T00:19:00.013-05:002018-12-31T00:19:00.013-05:00Would love to add a vegetable into the mix to get ...Would love to add a vegetable into the mix to get a one-dish meal. Wondering if you would recommend (or not) a vegetable to add to the mix.<br />Anonymoushttps://www.blogger.com/profile/07739307343206880121noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-47294340573311073262018-11-17T18:06:19.355-05:002018-11-17T18:06:19.355-05:00That was the best chicken recipe I’ve ever tried o...That was the best chicken recipe I’ve ever tried or baked!!! I marinated it overnight and it still came out amazing!!! Thank you Chef John!! Love your recipes!!! <br />HalynaHalynahttps://www.blogger.com/profile/04138817368284946495noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-40157134262579563482018-09-30T06:30:08.503-04:002018-09-30T06:30:08.503-04:00It's been three years now that this is my goto...It's been three years now that this is my goto recipe for roasted chicken. Many, many, many thanks to you Chef John from Greece!!15 Απρίληhttps://www.blogger.com/profile/00841713985461922502noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-9523172827317662512018-06-26T12:48:52.910-04:002018-06-26T12:48:52.910-04:00Chef John,
I love all your recipes! My favorite i...Chef John,<br /><br />I love all your recipes! My favorite is the paper pork recipe... I am trying this lemon chicken recipe tonight. I have the chicken marinating but I used only olive oil, garlic, oregano, cayane (of course) and some Italian mix of dry herbs. I have left this marinating overnight. I did not use thighs or leg section those I used boneless breasts instead. Would 45 minutes still be an appropriate amount of time to cook? The breasts are on the thicker side. Probably each about 2 inches thick. <br /><br />Thanks! <br /><br />MarisaAnonymoushttps://www.blogger.com/profile/10300279887354518128noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-80020899381510917522018-06-26T12:48:51.893-04:002018-06-26T12:48:51.893-04:00Chef John,
I love all your recipes! My favorite i...Chef John,<br /><br />I love all your recipes! My favorite is the paper pork recipe... I am trying this lemon chicken recipe tonight. I have the chicken marinating but I used only olive oil, garlic, oregano, cayane (of course) and some Italian mix of dry herbs. I have left this marinating overnight. I did not use thighs or leg section those I used boneless breasts instead. Would 45 minutes still be an appropriate amount of time to cook? The breasts are on the thicker side. Probably each about 2 inches thick. <br /><br />Thanks! <br /><br />MarisaAnonymoushttps://www.blogger.com/profile/10300279887354518128noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-13613532927747335572018-05-28T16:26:18.393-04:002018-05-28T16:26:18.393-04:00Chef, I am a Chef too, but your Greek Lemon Chicke...Chef, I am a Chef too, but your Greek Lemon Chicken makes me your student! It was spectacular! And those caramelized potatoes compliment the Chicken like a charm (or the other way around) I will make this dish once a week. Outsta ding instructions, technique, and ingredients delivered a masterpiece. Thank you!Anonymoushttps://www.blogger.com/profile/13137064985729553659noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-60847017925379732312018-05-01T19:26:45.864-04:002018-05-01T19:26:45.864-04:00if using frozen or waterloged chicken: pierce wit...if using frozen or waterloged chicken: pierce with a 2 tine fork or ice pick then set on a wire rack to drain out.victors department store.comhttps://www.blogger.com/profile/15717716037606192291noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-37784417010623504522018-04-28T07:53:41.905-04:002018-04-28T07:53:41.905-04:00I tried this recipe and it was fantastic! My gues...I tried this recipe and it was fantastic! My guests especially loved the potatoes, which went great with a Greek yogurt sauce I prepared.<br /><br />Perhaps next time I’ll slightly reduce the oregano, but everyone seemed to like it with 1 Tbls as Chef John suggested..<br /><br />Don’t forget to grill the potatoes as Chef John showed. They are absolutely amazing.<br /><br />Chef really knows his stuff. His videos are truly outstanding.Anonymoushttps://www.blogger.com/profile/03244947127878331689noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-73846340623976130542018-02-28T19:00:33.036-05:002018-02-28T19:00:33.036-05:00Recipe is amazing, quick question though: I poure...Recipe is amazing, quick question though: I poured the final liquid into a skillet to reduce into a sauce. It was going fine, but i thought I would make it just a tiny bit thicker by adding some flour. So I set it at low and added a tbsp, and stirred it fast like I would a roux. Ended up with the flour kind of clumping, and browning. Plenty of liquid in the pan, plenty of fat. Was it too hot? Or did the lemon have some effect? Anonymoushttps://www.blogger.com/profile/13687627385759143843noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-20560982956387184802018-02-12T12:23:36.268-05:002018-02-12T12:23:36.268-05:00I made this last night, following the recipe using...I made this last night, following the recipe using a whole chicken that I cut up. TONS of flavor! Used fresh rosemary as I have a plant in front of my house, and added dried parsley just to color it up a bit more. This turned out really just fabulous! All chicken parts ended up perfectly cooked, and the potatoes were crispy on the outside and tender inside. Definitely a keeper !!Anonymoushttps://www.blogger.com/profile/03126027879238685561noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-69424555140485619042018-01-24T10:30:02.192-05:002018-01-24T10:30:02.192-05:00Great recipe. I kept the garlic cloves whole and a...Great recipe. I kept the garlic cloves whole and added and handful of green olives.BRitthttps://www.blogger.com/profile/01122422230080892666noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-37136120165972978102017-10-25T11:23:10.178-04:002017-10-25T11:23:10.178-04:00I'm Serbian an d I make this dish on a weekly ...I'm Serbian an d I make this dish on a weekly basis for a long time,<br />it's easy, it's cheep, and sooo good. herbs may vary though,<br />garlic and lemon juice are essential. AlexDunjahttps://www.blogger.com/profile/08915182759594269603noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-37685177197412972682017-09-24T13:05:54.015-04:002017-09-24T13:05:54.015-04:00My husband and I love to watch your videos after t...My husband and I love to watch your videos after the kids go to bed at night. As soon as we saw this, he has been asking when am I going to I make it. He even went out and bought everything I need lol. It sounds delicious and seems to be generally loved by the viewers as well. Thanks and as always, we'll en-joy. :)Andreahttps://www.blogger.com/profile/05383417893732154451noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-60626894222639914562017-09-16T17:51:33.389-04:002017-09-16T17:51:33.389-04:00Chef John this is AMAZING. I haven't ever made...Chef John this is AMAZING. I haven't ever made this before but I did tonight and it's just delightful. I also did a rather interesting thing with the extra drippings because we ended up with so many. I mixed it with some Greek Yogurt and then simmered it a bit before adding it to the potatoes and chicken. My son cannot get enough of it, and he is the most picky little boy. Thank you so much for this!Mrs. Yhttps://www.blogger.com/profile/13386572008605442773noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-52541380965432624402017-07-26T23:42:44.365-04:002017-07-26T23:42:44.365-04:00Approximately 6 weeks ago, my lovely bride and I w...Approximately 6 weeks ago, my lovely bride and I went to a restaurant and she ordered lemon chicken. She loved it and asked me to perfect it (I enjoy cooking). I came across Chef John's recipe the following week and I have made it 3 of the last 5 weeks. She has just asked me to make it again. Hmmmm.Anonymoushttps://www.blogger.com/profile/16421668476830413316noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-63218995857318278132017-06-29T23:09:52.436-04:002017-06-29T23:09:52.436-04:00This recipe was awesome!!!! I am preparing it agai...This recipe was awesome!!!! I am preparing it again for a dinner party..Moscato..thank you, to that person for the pairing recommendation.<br /><br />Conniehttps://www.blogger.com/profile/09007873298975615335noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-89811379804140829212017-06-07T10:44:48.792-04:002017-06-07T10:44:48.792-04:00This recipe didn't work for me - that would be...This recipe didn't work for me - that would be a first where your recipes are concerned. Which suggests maybe I screwed something up.<br /><br />Turned out really heavy, potatoes were more mushy than anything else, chicken a big rubbery, and way too much grease/oil in the pan drippings. I usually meat thermometer meat, but being busy with other things I cooked to the time specified, minus five minutes. Perhaps the problem was simply it was overcooked, but for me there's just too much grease and oil in this one.<br /><br />I might try this one more time, but you have posted so many other recipes that are winners that I will more likely either go with a winner or try a new one instead.<br /><br />Thank you for sharing your knowledge and recipes with us.Rickhttps://www.blogger.com/profile/06199109157588460655noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-70994199034358431572017-06-07T02:58:31.245-04:002017-06-07T02:58:31.245-04:00Well sir... this was your first recipe to fail me....Well sir... this was your first recipe to fail me. I'll accept suggestions that it would be more accurate to say I failed the recipe. I am anal about following recipes/directions to the letter the first time I cook something - if you don't do things exactly as directed, you don't know what's good, needs changing, etc.<br /><br />The end result was the potato chunks were a bit crispy, but mostly soggy, and the chicken was a bit rubbery. It was okay, but far too much oil/grease at the end. So... I don't know what I missed doing or what I did wrong.<br /><br />It's all good John - all the rest of your recipes so far that I have tried have been absolutely fantastic. So I can live with(out) the one exception that I find to be mediocre.<br /><br />Thank you sir, even if this one doesn't work for me.Rickhttps://www.blogger.com/profile/06199109157588460655noreply@blogger.com