This smelled so good while baking! You know it's good when your picky 13 yr old boy tells you it's the best chicken he's ever had!! I used 6 bone-in/skin-on thighs. I rendered the fat off the skin in a skillet before baking, as I didn't want all the fat in the pan.(add the thighs skin side down in a cold skillet, turned to medium heat and cooked for 5 minutes until the skin was brown and the pan is filled with fat) I only used one Tablespoon of Greek seasoning for all the other herbs called for as I thought 6 Tablespoons would be way too much! 1 tsp. of pepper, a tsp. of garlic powder and the zest of a lemon. This cooked up in 40 minutes total. My store had no fresh green beans so I left them out this time, and served it with Greek salad, pita bread and tzatziki sauce! Yum! :)
Absolutely Delicious! Will definitely be making this more often! I used 4 boneless skinless chicken breasts, and doubled the potato/spice mixture. Although I don't know if I needed to quite double all of the seasonings, it was perfectly fine doubled & my family really enjoyed it! My mom wasn't planning on eating dinner until she smelled it cooking: and then she went for seconds! She liked it so much that she asked if she could review this recipe, too! (That's saying a lot for my mom-she doesn't bother with recipes, reviewing, baking, or trying many new food items!) Thanks for a great recipe!
Made this many times, being Greek! To kick it up a notch add a lot of chopped Garlic all over it. When done remove chicken and kick up to 450 and let the potatoes get nice and crispy, be sure to watch and not let burn!
I really wanted to try this recipe and I had the majority of the ingredients on hand minus the beans so I used carrots (my kids love carrots) and some greek seasoning from missingingredient.ca. Due to the heat outside I decided to wrap everything up into a large foil pouch on the BBQ. When I opened the pouch it smelled DIVINE and tasted even better! I served it with a salad and balsamic dressing... definitely making this one again!!
I made this for the first time and followed recipe pretty much exactly the way it's written only I doubled it because there are 6 of us. I did use bone in/skin on chicken thighs instead of legs. I halved the baby potatoes so they would cook faster and brown nicely. Before I added the beans I broiled the chicken and potatoes for about 4 mins to get a nice brown. Everything came out so very tasty. I will make this again for sure!
I usually don't take the time to review things but this was such an amazing hit in my house that I had too. 2 teenagers and 1 hubby voted this the best chicken I have ever made. I made it as stated except found "Greek Seasoning" instead of Lemon Herb and used chicken breasts (family preference). Everything else was followed to the T... It was succulent, tasty, the smell was out of this world. The green beans were perfect in 15 mins and the chicken was moist. I will make this again and again. I also think it could be amazing served cold the next day on a greek or green salad, except it was demolished and I need to plan ahead to have leftovers!
I was skeptical of the large amount of seasoning in this recipe (I am notorious for under-seasoning), but I followed to a T & WOWZER, soooo good! My 10 yr. old said he'd like to invite his friends over this chicken! YAY! This dish is easy enough for a mid-week dinner, but I can totally see serving this for special occasions, too. My only substitutes were that I did not have enough taters, so I did 1/2 taters, 1/2 baby carrots. Also, had to skip green beans -- didn't have, but will def. try next time! Thank you Chef V!
Not really a review, but more of an observation— the recipe says to take the temp near the bone, but that is not good practice. It needs to read 165 in the thickest part of the meat AWAY from the bone.
The chicken was great - I used chicken breasts (2) and all of the seasoning - I will cut back of the seasoning next time - or use the dry seasoning for sprinkling on vegies or salad. The chicken is very tasty when used with just a plain salad. Thanks for the recipe.
