Recipes > Greek Chicken

Greek Chicken

Details

This chicken is marinated with garlic, lemon, Dijon mustard, grainy mustard and Greek spices. It is then baked until it is tender and juicy.
  • Serves: 8
  • Active Time: 30 mins
  • Total Time: 45 mins
  • Views: 102,400
  • Success Rating: 93% (?)
    0% - I fed it to the dog
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Steps

Step 1: Making the Marinade

Making the Marinade
  • 8 garlic cloves
  • 1/2 cup grainy mustard
  • 6 tbsp honey
  • 1/2 cup Dijon mustard
  • 1 tbsp Greek seasoning
  • 1 tbsp lemon pepper
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 3 tbsp lemon zest
  • 1/2 cup lemon juice (4 lemons)
  • 2 1/2 cups vegetable oil

Method

NOTE: This recipe makes enough for this Greek Chicken and the Lemon Potatoes. If you are only making one of these dishes, you will want to cut the recipe in half.

To prepare the marinade, first purée the garlic in a food processor. Add the grainy mustard, honey, Dijon, Greek seasoning, lemon pepper, salt and pepper. Pulse a few times to blend. Then add the lemon zest and fresh lemon juice. Keep the food processor running while you slowly add the oil. Do not over mix. The consistency should be thick but still pourable.

Step 2: Preparing the Chicken

Preparing the Chicken
  • 8 single chicken breasts
  • 2 tbsp fresh thyme
  • 2 tbsp fresh oregano

Method

To prepare the chicken, first remove any bones and/or fat and skin. The breasts can be left whole or portioned into smaller pieces; it’s up to you.

Next, finely chop the oregano and thyme and add them to the chicken, along with the dressing. Remember to only use half of the dressing if you prepared a whole batch. Toss to coat the chicken in the marinade and refrigerate for a few hours. The chicken can even be marinated overnight.

Note: The typical weight of a chicken breast is about 6 oz/170 g, so the total weight for the chicken is about 3 lb/1300 g.

Step 3: Cooking the Chicken

Cooking the Chicken

Method

To cook the chicken, preheat the oven to 400°F (200°C).

To bake the chicken, lay it onto a parchment-lined baking sheet. For food safety reasons, be sure to discard any remaining dressing that was used to marinate the chicken. Bake the chicken for 15 to 20 minutes or until the chicken is no longer pink in the center. Cooking times will obviously depend on the size of the chicken breasts.

Once done, finish the chicken by pouring any of the pan juices over top. Garnish with freshly chopped parsley.

Chef's Notes

This chicken is full of flavor and is a great thing to make for a large or small group.

This chicken is particularly nice served with homemade Tzatziki and Lemon Roasted Potatoes.

Note: Any leftover and unused (for food safety reasons be sure it did not come into contact with the raw chicken) marinade can be stored in the refrigerator for a few days.

110 Comments

  • Ernie H
    Ernie H
    The sauce in this recipe is enough to make both the Greek Chicken and the Lemon Potatoes, so to save time, I recently tried to make both of them in the same pan; I put the potatoes in the roasting pan, and the chicken on top of it. While the potatoes were still tasty, the potatoes definitely loses some of the crispiness.
  • Amy H
    Amy H
    Try omitting the lemon zest and replacing with an additional 3 tbs of lemon juice. This makes a much more tangy sauce. Also try substituting Olive Oil for vegetable oil, this subtle flavor really adds to the dish. I also tend to go heavy on the garlic, but who doesn't like garlic!
  • Alice R
    Alice R
    My taste buds are dripping. I loved the money shot. Can't wait to marinate greek saugage instead of chicken.
  • Jeff H
    Jeff H
    We made this dish for a dinner party of six, and it was a huge hit. Made the sauce in the morning and left the chicken to marinade all day, then just popped it into the oven before the party. So simple and required very little in-the-kitchen time so we could spend more of the party with our guests. We served it with a simple salad and the Lemon Shallot Salad Dressing elsewhere on this site, plus a lemon polenta cake for dessert. Everyone raved! I also substituted olive oil for the vegetable oil; just a personal preference.
  • Mike T
    Mike T
    That was the best explanation I've ever seen of how to debone a chicken. It's a technique I've struggled with for a while, trying any variation I can find or come up with. This is one I can actually perform.
  • Ryan W
    Ryan W
    Is this the yellow container with the chef on the front greek seasoning? My problem with this being used as an ingredient is that it is contains MSG and that its not a "fresh" ingrediant that can be controlled. Also tasting it, it does not taste like authentic greek flavors. Other than that the recipe looks good.
  • Dawn T
    Dawn T
    Hi Ryan Thanks for your comments. To answer your question, the Greek seasoning that I use is not the one that you are referring to. Because, like you, I generally don't use something if it contains MSG. The Greek seasoning that I use, I buy locally, at a gourmet store. But I have seen it in many other stores, even Costco sells it. I would just check the label to see if it contains any MSG.
  • Ryan W
    Ryan W
    Thanks for the follow up, I'll keep an eye out for it.
  • Jade B
    Jade B
    I love this chicken - it will be a old fave of mine by the time I have my own kitchen and family. It's so tasty and easy! THE FAMILY LOVED IT!
  • Denise P
    Denise P
    msg is something that can be in a seasoning but used in another name, i went to a sight a while ago and researched msg, it listed all the ways it can be put into a product with a different name. fyi
  • Denise P
    Denise P
    dawn, my question is can i pound the chicken before coating it or would that change the cooking process?
  • Denise P
    Denise P
    dawn, i could not find a satisfactory greek seasoning at the store, i made my own, nice blend of ingredients. i did not know if i was allowed to send the receipe if yes, let me know otherwise just as a suggestion, home made is good and no msg
  • Dawn T
    Dawn T
    If you flatten or pound the chicken before you cook it, it will certainly cook faster and as a result the dressing may not caramelize as nicely. Also, for a nice moist chicken it is probably better just to cut the chicken into smaller pieces, after you cook it and let it rest. Of course you can pound out the chicken, don't get me wrong, you just won't necessarily get the same results. Good Luck!
  • Carolyn M
    Carolyn M
    I did half the dressing recipe because I did not make the potatoes..the flavors were great..I served with a fresh salad containing asparagus and bacon..and made the digon vinigerette from one of the salad recipes from this site..went well together..
  • Dawn T
    Dawn T
    Here is a recipe for Greek seasoning: 1 1/2 teaspoons dried oregano 1 teaspoon dried mint 1 teaspoon dried thyme 1/2 teaspoon dried basil 1/2 teaspoon dried marjoram 1/2 teaspoon dried minced onion (or onion powder) 1/4 teaspoon dried minced garlic (or garlic powder) Optional ingredients: dried rosemary dried lemon peel salt and pepper
  • Beth S
    Beth S
    I love this recipe. It's my go to recipe for dinner parties to impress the guest or just for the two of us. To save time I make the sauce the day before, so it takes the hassle out of last minute preparations. It is an easy recipe to freeze if there are leftovers.
  • Veena A
    Veena A
    I made the lemon potatoes with the same dressing last week and my family just loved it. This week i made the same dressing with the chicken. Made fresh dressing in the morning and marinated it for 6 hours... but some how it bounced off my table.... my husband said - nah this recipe is not a keeper!!!! Normally my family loves baked chicken - not sure if i did something wrong or.... because i normally make honey mustard chicken and they really enjoy it....
  • Joe G
    Joe G
    Hi Veena. Sorry to hear this recipe didn't work out for you. Let's think about this. It certainly wasn't the flavor as you liked the same flavor on the potatoes. The chicken was tough though. Only two things could have happened here (okay three): 1. Your oven is off in temperature, the heat was too high and the chicken was overcooked. Oven temperatures varies significantly from one oven to the other. Did you cook it for the time in the recipe or check for doneness from time to time? 2. The chicken was just poor quality. I wouldn't normally have put this option on the table, but we just returned 2 twelve packs of chicken breast the other day because the meat was chewy.. in 28 years of cooking, I had never experienced this before. 3. They were simply over-cooked (at a lower temperature). I'm not trying to suggest you did anything wrong at all. Was it just that the meat was tough.. or was there something else that was wrong with the dish in your opinion? Or your families opinion? Let's get to the bottom of this.
  • Jackie C
    Jackie C
    Hi I want to know if I could use dark meat for this recipe. If so why do you have to skin and bone it?
  • Dawn T
    Dawn T
    The skin and bone are removed from our recipe only because that is the way we ended up doing this particular recipe. To tell you the truth it is a recipe that we did about 300 times when we were film caters. It was always a hit, but we found most of the crew liked boneless skinless chicken. That being said, I think thighs might even be better, and even better still if the bone was left in. However I would perhaps remove the skin as it may not crisp up due to the marinade. Let me know how it turns out and good luck :-)
  • Veena A
    Veena A
    Hey Joe, I tried this recipe again and followed it exactly! I made the lemon potatoes and the Chicken together.. The pototoes were a big hit. Some how my family didn't like the chicken... Think its the flavor in the Greeek Seasoning they don't appeciate with chicken (Can't think of anything else) Its not bad they say but its not the best you've made... Anyway, its not a big deal, guess i just wanted to make it perfect. Thanks for your reply though, appreciate it. Veena
  • Sean D
    Sean D
    Instead of using the oven, could you simply cook on the stove top? Would it be vastly different?
  • Joe G
    Joe G
    You could fry it but you'd have to do it on fairly low heat or the marinade will burn. Much safer in the oven in my opinion.
  • Christina M
    Christina M
    this is a very good recipe. i only modified it slightly. i used boneless skinless thighs and used 50:50 canola oil:olive oil and a bit more garlic, (i'm a junkie) 10 cloves. about the greek seasoning... it is absolutley better to make it yourself. the stuff that is called "greek seasoning" in the market varies greatly by brand. if Veena used one of those it could be why her family did not care for it. shall i name names? ok... just a few... "cavender's" is not for this application, it's a salt based seasoning which contains msg & sugar!. "spice islands" is ok but falls short on the herbal-citrus marriage. "the spice hunter" (the one my family says is "yuckky") contains peppermint, cinnamon & nutmeg which seems to overpower the other herbs. ...and so on. the recipe here from Dawn is excellent. the only extra i added is about 1/4t of red pepper flakes (only cuz i like a little kick) after baking i put the meat under the broiler for about 1-1/2 - 2 min on high. this made it a bit more cripsy on the outside and they stayed nice and juicy on the inside! the pan juice is perfect as a spoon over not only for the meat but i also drizzled it on a roasted veggie combo of mushrooms, red onions, zucchini, carrots and red bells. then i went coo-coo with left-over marinade and added some fresh basil, oregano & parsley... & one little anchovy (don't tell my husband about the fishy) then made a salad of chunked cucumber, halved cherry tomatoes, sliced shallots, capers, kalamata olives & a few chunks of green bells. served the marinated raw veggies on a bed of baby spinach & shredded racchio & topped it with a little bit of crumbled crispy pancetta & shaved asiago. turned out very good. i made this dinner for my birthday and ... yes... i did make the potatoes too! fabulous! all of that along with a creamy tomato florentine soup course & an amaretto poundcake "birthday cake" with carmel-almond sauce and banana ice cream for dessert. i've made many versions of "greek chicken" before but this recipe is my favorite so far. thanks for a great one!
  • Dawn T
    Dawn T
    Christina I am so glad you liked the recipe. Thanks for taking the time to comment as well. Your dessert sounds very good (even the banana ice cream). Do you have a recipe for the poundcake and caramel-almond sauce? If so I would love it...you could even enter it in the test kitchen if you like. Thanks again!
  • Jeff G
    Jeff G
    This recipe sounds really appealing, but I can't make it because of an allergy. Is there a substitution that can be made for the mustard?
  • Dawn T
    Dawn T
    Dijon Mustard Substitution: 1 tablespoon dry mustard (if you can use it) 1 teaspoon water 1 teaspoon white wine vinegar 1 tablespoon mayonnaise and a pinch of sugar Now if you can't use the dry mustard then maybe just try adding a bit more lemon juice or white wine vinegar. Without the mustard the dressing will not be as thick (as it has both Dijon and grainy mustard) so you may want to add some powdered parmesan (or something like that) to help thicken the dressing. Hope this helps! Good luck
  • Jeff G
    Jeff G
    Thank you very much for the suggestions (especially the last, I can't use dry mustard), I'll give it a try.
  • Richard G
    Richard G
    I like this recipe very much and have made it several times . I would like to make extra dressing to save time for another day's meal . How long do you think this dressing can be kept before using ?
  • Dawn T
    Dawn T
    The dressing should last for quite a while in the refrigerator. There is garlic in there, which makes some people leery, but because there is an acid in the dressing (the lemon juice), it should be fine. I know that I have had leftovers before and used it a few weeks later and it still tasted very good. Not sure exactly how long the flavor will keep though. I suggest you try it fresh and then after storing it for a week or so, give it another try to see if there is any difference in flavor. Hope this helps!
  • Cheri N
    Cheri N
    I know I'm mentioning this really late but I wonder if Veena A's family didn't like the chicken as much because of the fresh oregano and thyme? The only real difference between the potatoes and the chicken is that the potatoes use fresh rosemary and parsley instead of oregano and thyme. Perhaps it is one of those flavours that taste's off to your family? You could always try to make the chicken with the fresh rosemary and parsley instead and see if it makes a difference. HTH!
  • Noemi R
    Noemi R
    Great recipe!!! And also a big plus also goes to Dawn for the Greek seasoning mix!!! Love to cook, love this site!!!
  • Michael K
    Michael K
    My wife's words about this recipe. I made the chicken and potato's and they were great, I had a guy in my new house doing my closets and he said " I don't know what that is but I'm staying for dinner" lol.
  • Jennifer F
    Jennifer F
    Made this with the potatoes, grilled vegetable olivada and spanakopita. Also made the tzatziki sauce. I did make my own Greek seasoning and didn't have any "taste" issues that people were describing above. I think next time I would turn on the broiler for a bit to brown and crisp the potatoes as they seemed a little too soggy for me. They did brown, but would prefer crispness. The chicken with the tzatziki was amazing. Will definitely make this again.
  • Michelle M
    Michelle M
    I am looking forward to trying this but I noticed that the instructions read "finely chop the oregano and thyme" and the listed ingredients are rosemary and thyme. Is there a correction needed?
  • Dawn T
    Dawn T
    Good catch. Funny after all this time no one has noticed that. In the video we used oregano and thyme; however we often use rosemary instead of thyme. Good luck and enjoy. Cheers!
  • Kimberley S Rouxbe Staff
    Kimberley S
    I'm sure it would be tasty. Cumin is popular in Mediterranean cooking. The more you cook, the more you'll be able to "visualize" what the flavors in a recipe will be like and you'll be able to gauge how well each dish will go with another. To start, think in regions. For example, you probably wouldn't serve a Mexican dish with a Thai dish. But since Greece, the Mediterranean and the Middle East are all in the same general area (and they all use cumin in their cooking), the flavors of each dish should work fine together. Hope this helps! Cheers! p.s. "The Flavor Bible" is a good reference book when it comes to pairing foods and combining flavors.
  • Laura D
    Laura D
    The Greek Seasoning recipe by Dawn calls for dried Lemon Peel. Do you buy this in the spice section of your local market. I have fresh Myer lemmons I use for everything. Is it too strong for this recipe?
  • Dawn T
    Dawn T
    Dried lemon peel can be found in many Greek, Mediterranean or specialty food markets. You can also dry your own. Simply remove the zest (no pith), and then place it onto a tray in a single layer and keep somewhere dry and warm. Once it's completely dried (usually about 2 to 3 days), place it in an airtight container. For this recipe I personally prefer the tartness of regular lemons but you can use Meyer lemons. Just note that they are sweeter and less acidic than regular lemons so you will not necessarily end up with the same results. Cheers!
  • Sandra R
    Sandra R
    We loved this recipe but it made far more than we could use for one meal. I would like to save time for future meals by prepping the same amount but either freezing half the chicken marinated but uncooked or cooking it all and freezing half. Will one way provide better quality than the other or are both considered to be poor options? Thanks in advance for your help.
  • Kimberley S Rouxbe Staff
    Kimberley S
    It is better to freeze the raw chicken in the marinade. This way, you won't overcook the chicken by cooking it twice when you go to reheat it. In fact, you do not need to marinate the chicken beforehand. Make the marinade, toss in the raw chicken and freeze in well-sealed, plastic freezer bags. Thaw in the refrigerator before cooking. The meat will marinate during thawing. Cheers!
  • Maria K
    Maria K
    I have been living in Greece the past 30 years -there is no such thing as greek seasoning here or dried lemon peel-they mostly use fresh ingrediants and do not put so many herbs in one dish-also spanakopita does not have any nuts of any kind-I dont know where you got that from!
  • Cindi L
    Cindi L
    Several weeks ago I made the Lemon Roasted Potatoes with this marinade for a dinner party. After marinating the potatoes and placing them on the roasting tray I couldn't bring myself to throw away the excess marinade. I figured it would be ok to reserve the marinade since it was potatoes and not raw chicken I was initially using the marinade for. Anyway, the day after the dinner I put the excess marinade in a ziplock bag with three chicken breast and froze them. After about three weeks of being in the freezer I thawed and cooked the chicken breast, as recommended by the recipe. Wow......so so tender, juicy and lemony. I just thought the Chicken Souvaki was my favorite Rouxbe chicken recipe. I will make this again very soon!
  • Dawn T
    Dawn T
    Sounds like you had one delicious meal Cindi—so glad you enjoyed it. Cheers!
  • Noel G
    Noel G
    Would the dressing freeze well /
  • Dawn T
    Dawn T
    You could try freezing the dressing. It may split a bit but just re-emulsify it once it thaws. Cheers!
  • David G
    David G
    I had the same experience as Veera. It worked great on potatoes, probably one of the best roasted potatoes I've had, but for the chicken, it wasn't our favourite. I used boneless skinless thighs. Not enough flavour (I think it lacked salt) and I didn't get much browning. I kept feeling like BBQing it or broiling would have been better, but maybe that would have led to burning before the chicken was fully cooked inside. Perhaps thighs just aren't meant for baking, although I do bake them with a breaded coating sometimes and they are good. I have lots of marinade left so I may try doing some breasts, maybe even cut & skewer them.
  • Rosalie K
    Rosalie K
    I am planning to make this chicken, and was wondering if brining the chicken breasts prior to the marinade would be helpful in adding additional flavour? Or is it completely unnecessary because of the marinade? Thank you!
  • Ken R Rouxbe Staff
    Ken R
    In the case of chicken breasts, these two treatments will yield similar results. Both will increase interior moisture and result in some tenderizing and flavor building. Some chicken breasts are packed in a saline solution, which is essentially a brine to "plump" them and add weight. I'd start with a good marinade and if you want to do a 5% brine first next time, give it a shot. That way you can compare the difference (if any discernible) yourself.
  • Karin C
    Karin C
    Could I use same recipe with turkey breast? Thanks!
  • Ken R Rouxbe Staff
    Ken R
    If you'd prefer, by all means use an alternative. Consider cooking times and interior fat content of the turkey. It can dry out rather quickly. ~Ken
  • Sharon K
    Sharon K
    Could I use tofu to substitute for poultry? I would marinate it in the sauce overnight. Thanks!
  • Lauren L
    Lauren L
    Hi Sharon! You can use tofu or tempeh here and it would be wonderful. If you use tofu, you can cut it into slabs, triangles or cubes and marinate it for an hour or more. This is a strong enough marinade that it would not have to be overnight. I would then place the tofu on a baking sheet and roast it at 400 degrees until it gets a crust, flipping part way. If you use tempeh, slice the tempeh, simmer it in the marinade for 15 minutes and then take out the slabs and pan sear it, finishing with a splash of the marinade in the pan. Finish by garnishing with ample parsley. Enjoy!
  • Judy A
    Judy A
    Hi, this recipe sounds delicious. If I make it with dark meat and the bones in then would the temperature and time be the same? Thank you!
  • Eric W Rouxbe Staff
    Eric W
    The temperature may be fine, or you might find you want to decrease it a bit, depending on just how you like the surface of your chicken. You might need to extend the time a little to heat through to the bone. Ultimately, you need to check for doneness, as mentioned in the recipe ("...until the chicken is no longer pink in the center").
  • Olufemi R
    Olufemi R
    I've butchered the chicken myself but I have no idea what temperatures and times to roast in the other for each cut.im planning to use all my cuts.can I have some advice please.thank u x
  • Eric W Rouxbe Staff
    Eric W
    Olufemi, To cook the chicken, "preheat the oven to 400°F (200°C). Bake the chicken for 15 to 20 minutes or until the chicken is no longer pink in the center. Cooking times will obviously depend on the size of the chicken" pieces.
  • Olufemi R
    Olufemi R
    Thank u very much.what are the rules when preheating an oven for any temperature as I dont know how long for and how to do it.thank u if you could answer this.
  • Olufemi R
    Olufemi R
    I've heard of you a fan assisted oven I reduce temperature by 20 degrees Celsius.is this true?thank u very much for your help x
  • Eric W Rouxbe Staff
    Eric W
    Olufemi, many ovens have a "pre-heat" stage, after which an audible signal is made. This is the cue that the oven is ready for baking or roasting. Otherwise, 15-20 minutes is enough time to heat most ovens.
  • Eric W Rouxbe Staff
    Eric W
    Olufemi, a convection (or fan-assisted) oven circulates the hot air, resulting in a shorter cooking time. Therefore, it is a good idea to reduce the oven temperature setting. Consider a reduction of 15 degrees Celsius, then make further adjustments, as needed.
  • Jack R
    Jack R
    how many grams of chicken does the recipe call for?
  • Eric W Rouxbe Staff
    Eric W
    Jack, The total weight of the chicken is about 3 lb or 1300 g.
  • Jack R
    Jack R
    thank you how much oil is used as i dont know what 2 1/2 cups is?
  • Char N Rouxbe Staff
    Char N
    Hello, Jack: One cup = 240 cc/ml. So, 2 1/2 cups would equal about 600 cc/ml. Hope this helps. Cheers, Char
  • Jack R
    Jack R
    thank you can i reduce the amount of oil as it seems alot. thank you.
  • Char N Rouxbe Staff
    Char N
    Jack--that is a good thought. Let is know how it turns out for you. Cheers, Char
  • Jack R
    Jack R
    thank u what i meant was how much can i reduce the oil without it affecting the flavour and quality.
  • Demetra S Rouxbe Staff
    Demetra S
    Hi Jack- The marinade/dressing recipe listed is enough to for both the Greek Chicken and the Lemon Potatoes. "NOTE: This recipe makes enough for this Greek Chicken and the Lemon Potatoes. If you are only making one of these dishes, you will want to cut the recipe in half." You only need 1 1/4 cup of oil (10 fl. oz.). Being Greek myself, I would also suggest using Greek extra virgin olive oil (EVOO), if you are able. It is a high-quality source, has incredible flavor, and a healthier choice than a simple vegetable oil (such as canola). Greeks and Italians use EVOO for everything- cooking to raw. There is much literature on this subject. Here is a sample: https://www.wellandgood.com/blue-zones-cooking-oil-for-longevity/ You can find it in most grocery stores, but you must read the labes and make sure it is sourced in Greece. I also would suggest reducing to 1 cup (8 oz) of Greek EVOO when you make the dish the next time, you should and have plenty of fat and flavor in your final dish. Reach out anytime, Jack!
  • Jack R
    Jack R
    sorry to bother again could i replace some of the cooking oil with water?
  • Demetra S Rouxbe Staff
    Demetra S
    Hi Jack- Yes, you can replace some of the oil with water but would suggest using chicken stock instead of water. You will lose flavor if only substituted with water. Check out Chef Ken Rubin advice on no-oil roasting techniques. Don't hesitate to reach back out! We are here 24/7 to support our students. https://rouxbe.com/knowledge-base/717
  • Jack R
    Jack R
    could i reduce the oil amount even more please?whats the minimum amount oil could i get away with in this recipe without ruining it?thank you very much for the advice on rouxbe.
  • Demetra S Rouxbe Staff
    Demetra S
    You can reduce the oil to zero, Jack. Marinate with seasonings and chicken stock (instead of oil) per recipe. Watch the baking process and baste as needed to add moisture during cooking, After they come out, you will see that they will be naturally a bit drier without fat but if you baste often you should have a good amount of moisture. Then again add flavor and moisture lightly by basting with the stock herb mixture. When cooking without oil, there may be slight compromises in texture and flavor, but using a rich flavorful chicken stock, tons of herbs and basting compensates for the richness of flavor and texture acquired by using fat.. My other suggestion to cook without oil, is to try the recipe in an air fryer as they work as convection ovens. Baste and turn over 1/2 through cooking. You may have less compromise on taste with this compact little (oven) fryer, and moister interior. Now, what is the minimum amount of oil to use without "ruining", I would estimate 1 Tbsp. per breast, you may even try 2 tsp.per breast. So, you have options, no-oil roast in oven, no-oil roast in air fryer (as it's technically a convention oven), or using oil with 2 tsp - 1 Tbsp. per breast. Eat well!
  • Jack R
    Jack R
    joe you reccommended a 5% brine for more flavour,can you suggest a recipe as im thinking of using dawns greek seasoning in the brine to double the flavour?
  • Jack R
    Jack R
    demetra when u say i can reduce the oil to 10fl ounces is that for both dishes together or just the chicken?thank u.
  • Demetra S Rouxbe Staff
    Demetra S
    Hi Jack- 10 fl oz if only making one of these dishes. Enjoy! Demetra
  • Riaz M
    Riaz M
    demetra everytime i bake dish this is how i do it and what happens:i do the recipe as intended and bake uncovered for 20-25 minutes and what happens is on my parchment paper there ends up burnt blacked sauce.im using a pie dish and bake at 200c fan.do you recommend i lower the temperature to 185c fan and cover with foil for the first 15 minutes of roasting then uncover for another 15 minutes like rouxbe do in the snapper veracruz recipe on this website?any advice is greatly thankful.thanks again.
  • Riaz M
    Riaz M
    im using 20 ml olive oil 170 g chicken 7 g dijon mustard 7g grainy mustard 7 ml lemon juice 5g honey and the rest of the seasonings.
  • Demetra S Rouxbe Staff
    Demetra S
    Hi Riaz- This sounds like a technique issue. When you remove the chicken from the marinade, allow the excess marinade to drip off before placing on the baking sheet. The burnt blackened sauce is the natural sugar in honey. Try this before adjusting the temperature. You can always adjust the temperature , but will need to adjust the time. Lower temp, longer time. The parchment paper is not necessary, but convenient for easier clean up. You can use a baking sheet, pie dish, or an other baking pan/shallow sided oven safe pan. There's should be no need to cover the chicken.
  • Riaz M
    Riaz M
    demetra i want to add some spices that compliment the chickens flavour what spices would the greek use for this dish if any?thank you.
  • Demetra S Rouxbe Staff
    Demetra S
    Hi Riaz- I suggest adding dried Greek oregano and fresh finely grated lemon zest to the marinade along with the fresh oregano and thyme already in the recipe. I Tbsp of dried oregano and 1 tsp. of lemon zest. Have fun with it. Adjust to taste.
  • Riaz M
    Riaz M
    If I make shallow slits in the chicken will this allow the marinade to penetrate further.thank you.
  • Demetra S Rouxbe Staff
    Demetra S
    Hi Riaz, yes, it is logical if you slice into any protein and marinate, the marinate will penetrate faster in those areas. This is not practiced in cooking as it encourages uneven cooking and affects visual appeal. That said, I encourage you to read cookbooks dating back centuries to present day and explore marinating techniques. Enjoy!
  • Riaz M
    Riaz M
    How can I introduce a note of bitterness to this dish like a bitter condiment?
  • Demetra S Rouxbe Staff
    Demetra S
    Hi Riaz- I appreciate your question as it hits to what we do here at Rouxbe. The foundations of a cook are knowledge, skills, and techniques. Recipes are guides in which we can apply this knowledge. There is not one way to answer your question. The recipe is for a Greek flavor profiled chicken. Your desire to add bitterness, during cooking or after, should remain with regional ingredients. My personal suggestion would be to garnish the chicken with chopped Greek green olives. I would suggest an exploration into Greek cuisine and think about adding/changing Greek herbs, as well as other marinade ingredients, but staying in a Greek flavor profile. Have fun!
  • Riaz M
    Riaz M
    Thank you demetra for the advice x I'm on a culinary journey !
  • Riaz M
    Riaz M
    As marinades don't penetrate much beyond the surface I'm thinking of brining the chicken in the poultry seasoning recipe you have on this website then covering in the mustard mixture on this page then baking?any feedback?
  • Eric W Rouxbe Staff
    Eric W
    Hi Riaz, I appreciate your creativity when it comes to modifying recipes. I trust that you've made the recipe as written to first understand the author's intent. Then, when it comes to flavor modifications, give it a try! It's a "low risk" experiment. Enjoy the new experience and learning that come along with it! ~Eric
  • Riaz M
    Riaz M
    with the excess marinade do you have any ideas on a microwave sauce with the excess marinade?im thinking of draining the excess dressing and making the excess into a quick dresssing for the dish.whats your best ideas for this as im thinking of a microwave pan sauce to make things as easy as possible?
  • Riaz M
    Riaz M
    i used the food precessor method to create the sauce but unfortuannly it made it impossible to clean the inner of the proccessor blade becauce the oil had the inside.how can i bypasss this problem for myself and everyone else on this site?
  • Riaz M
    Riaz M
    the olive oil stuck to the innner of the foood procesoe blade the gap
  • Riaz M
    Riaz M
    im thinking of combining the parmesan chicken recipe on here and this recipe for a mixture of textures would this work?
  • Eric W Rouxbe Staff
    Eric W
    Hi Riaz, give it a try! ~Eric
  • Demetra S Rouxbe Staff
    Demetra S
    Riaz- Food processors were made to handle a wide spectrum of liquids, and there should be no issues oils. Sounds like possibly an issue with your piece of equipment. I would recommend making sure to maintain and clean after every use. If your problem persists, you may consider reaching out to the manufacture. Cheers! Demetra
  • Riaz M
    Riaz M
    demetria thank you for your advice.i have to say i made the snapper veracruz recipe on this site and the biggest compliment i got to the group i served it to was that it was restaurant quality and they couldnt praise the recipe enough so thank you to the rouxbe team.i think it was the arrangement of fish and vegetables such as tomatoes that made it such a show stopper.how can i make this greek chicken dish equal or surpass the snapper veracruz using a layer of fruit/vegetables to equal it?
  • Riaz M
    Riaz M
    i use a pie dish as i prefere to keep the juices in as a drizzling sauce to take that into mind.
  • Riaz M
    Riaz M
    im thinking of recreating a the fish snapper veracruz recipe with chicken but instead use courgettes instead of tomatoes as the layering ingredient but i know im going to lose acidity can you give me advice?im planning on keeping this recipe the same but usibg 125 g courgettes as a layering ingredient and fresh tarragon as the flavouring herb.
  • Riaz M
    Riaz M
    i think i have been making a big mistake when cooking this dish.ive been baking the chicken in a small pie dish in all of the marinade then crimping the foil so the marinade covers the whole of the chicken breast height wise effectively braising the chicken instead of it actually roasting.what oven pan is best for this dish.i feel like such a numpty.
  • Riaz M
    Riaz M
    after marinating do i need to "lift" the chicken ouyt of the marinade so the excess drips away then bake?is that best?
  • Riaz M
    Riaz M
    can i do this with same total weight bone in chicken thighs as i find chicken breast tasteless no matter how you cook it and unpredicatble and less forgiving how much would you suggest i increase or decrease the cooking time.any suggestions on crisping up the skin other than using 1/8 tsp baking powder per 170g chicken thighs on the skin and under the skin the skin for even coverage?
  • Riaz M
    Riaz M
    can i double the amount of greek seasoning as i think that would bring more flavour and can i make a pan sauce out of the excess marinade?
  • Randall M Rouxbe Staff
    Randall M
    Yes, you can certainly add as much seasoning as you prefer and then make a pan sauce from it. You have to be careful with dried spices and herbs as they can burn easily when roasting. Taste a little after it comes out of the oven and of not bitter, then make a sauce. Then you won't waste ingredients if the herbs are bitter.
  • Randall M Rouxbe Staff
    Randall M
    If you are cooking something and you want color or crispness to the texture, you generally want to start out with the meat dry. If it's moist, the heat will cause the marinade to steam and inhibit or prevent caramelization. Cheers
  • Randall M Rouxbe Staff
    Randall M
    You can use any cut of chicken for this recipe, boneless or bone in. You always need to monitor the time based on look, feel, and temperature. Again, if you're looking for crispiness on the skin, make sure the skin is dry and that it is never cover with a lid or foil. That will create steam and moisture is the enemy of crispiness. You can always lightly dust the chicken cuts with potato starch for more crispiness. Cheers, Ra
  • Randall M Rouxbe Staff
    Randall M
    Hi Riaz, the original recipe calls for skins chicken breasts and roasted on sheet pan or baking sheet. You can use many pan or ceramic dishes, but when you add additional liquid and then cover with foil, you are essential steaming or combination cooking using moist and dry heat. You will never get a crispy skin that way. Try it again with no extra marinade and uncovered. Cheers, Chef Ra
  • Riaz M
    Riaz M
    randall would it be appropriate to use the lemon sage sauce for the gnocchi for 170g of chicken breast greek chicken recipe?
  • Eric W Rouxbe Staff
    Eric W
    Hi Riaz, that sounds like a good combination. Give it a try! ~Eric
  • Riaz M
    Riaz M
    eric i live in the uk and we they dont stock lemon pepper seasoning in uk supermarkets.whats the best substitute blend to achieve this recipes aimed result? thank you.
  • Eric W Rouxbe Staff
    Eric W
    Hi Riaz, please combine lemon zest, a squeeze of lemon juice, and black pepper. ~Eric
  • Riaz M
    Riaz M
    eric i think a great tip wold be to reduce the lemon juice by half but roast a lemon in the oven same time as the chicken then sueee the remainder withheld lemon juice from the roasted lemon llike on the roasted cauliflower with cilantro recipe on this website

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