Tuesday, April 12, 2011

Chicken Souvlakia and Roasted Potatoes

Tell them it's Greek night!
Marinated chicken pieces and potato wedges are ready to 
pop into the oven half an hour before you are ready to serve dinner.
Serve with pita,  Tzatziki dip and oven roasted asparagus topped
with feta and a squeeze of fresh lemon.

Ingredients:
  • 2 pounds boneless skinless chicken breasts, cubed
  • 2/3 cups olive oil
  • 1/3 cup fresh squeezed lemon juice
  • 1 tbsp white wine vinegar
  • 2-3 cloves garlic, crushed
  • 3 tsp dried oregano
  • 2 bay leaves, crumbled
  • 1 tsp salt
  • 1/2 tsp pepper
  • 6-8 white potatoes, cut into wedges
Method:
  1. Cut meat into cubes and potatoes into wedges. 
  2. Combine remaining ingredients into a large seal able non-metal container.
  3. Thread meat onto skewers and place in container with marinade along with the potato wedges.
  4. Refrigerate to marinate for several hours or overnight. 
  5. When ready to bake, place potatoes in a shallow roasting pan, and lay skewers side by side right on top of potatoes. Pour all remaining marinade over top. 
  6. Bake at 325ยบ for 30-35 minutes or until potatoes are tender.
Note: Several people have tried this and found the potatoes are taking much longer to bake through. I used new white potatoes and had them in a single layer under the chicken. You may want to roast your potatoes 10-15 minutes first and then put the chicken on top for the 30-35 minutes. You don't want to dry out the chicken....but you also want your potatoes done to perfection! Good luck!!


15 comments:

  1. Thanks for this delicious recipe. I love souvlaki and Greek food in general.

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  2. Lovely dinner, I might need to try this one to add some variety to our food

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  3. Wow! Look's like an amazing recipe! I can hardly wait to try this out! I always love seeing the new recipe of the day! Rhoda

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  4. I am for anything greek...such good food, and this recipe looks so tasty.

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  5. I love souvlaki! I really like that it can be put together ahead of time. Thanks.

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  6. Mmm! Looks good :) Thanks for the dinner idea!

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  7. What a great looking dish. I love Greek food!

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  8. Kathy, I'm popping in and out like a jack-in-the-box. I ran out of ink so can't print it off and, in case you hadn't guessed, I'm making this for supper. ;> I'll let you know what we think.

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  9. We loved the asparagus and the chicken. Unfortunately, I roasted inferior potatoes because it took two hours for them to cook. Yes, we ate in courses tonight. Dang potatoes.

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  10. Is there a print option? or just copy and paste to word to print out the recipe. I thought maybe I had seen a print button awhile ago on this blog. looking forward to trying this soon.

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  11. Hi,

    You had seen a Print Option...at this time...it is having a few technical difficulties, and so it needs to be updated again.
    Please just copy and paste and limp along with the rest of us.
    Thanks.

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  12. This looks wonderful, but for safety's sake please consider marinating the potatoes and the chicken separately :-)

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  13. I made this last night - delicious flavors! However, like Vee, it took waaaayyyyy longer to cook, and I'm wondering if the 325 degree oven is a typo? Should it be 425?

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  14. Vee and Elsie....yes I did bake them at 325. I used small new white potatoes and the wedges were not big.. I also had them in a single layer under the chicken skewers. I hope the next time you try this everything is done at the same time. Next time maybe put the potatoes in for 10-15 minutes and then add the chicken. You don't want dry chicken. Good luck.

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  15. Thanks for the recipe I am going to try it tonight. My husband and I love greek food. Shontelle

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