Oven-Roasted Souvlaki Chicken with Lemon-Pea Pilaf and Greek-style Potatoes | Dinner Recipe

Hey everyone! This recipe will show you how to make the perfect Greek souvlaki chicken in the oven! If you're looking for a Greek feast then you've come to the right place!


The chicken itself is absolutely amazing, being extremely tender and flavourful, but let's take it up a notch with a lemon-pea pilaf and Greek-style baby potatoes! If you want the ultimate Greek feast, then you've definitely come to the right place. This recipe will show you how to put all these components together for a truly wonderful dinner. Pair it all together with some tzatziki and dinner is ready. Enjoy!


Ingredients

Chicken
  • 2 chicken breasts cut into 1 inch pieces
  • Salt and pepper to taste
  • 1/3 cup extra virgin olive oil
  • 2 tbsp fresh parsley
  • 1 tsp lemon zest
  • Juice of 2 lemons
  • 1 tsp honey
  • 1 tsp dried oregano 
Potatoes
  • 4 cups baby potatoes
  • 2 tbsp olive oil
  • 2 tsp cayenne pepper
  • Salt and pepper to taste
  • 1 tsp oregano 
  • Lemon juice to taste
  • Pinch of fresh parsley 
Pilaf
  • 1 cup basmati rice
  • 1 tbsp extra virgin olive oil
  • 1 small finely chopped onion
  • 2 minced garlic cloves
  • 1 tsp lemon zest
  • 1/4 tsp red pepper flakes
  • 1/2 cup frozen peas
  • 1 tbsp lemon juice
Instructions
  1. Turn on the oven to 425 F. 
  2. Measure 500 ml of cold water and dissolve 1 tbsp of salt to make a brine. Put the chicken in the brine for at least 30 minutes. 
  3. To make the marinade for the chicken, combine all of the ingredients for the chicken, reserving the chicken which is in the brine. 
  4. Next, add in the chicken and mix well and marinate for 15-20 minutes.
  5. Cut the potatoes in half and add to a large mixing bowl. Add in the remaining ingredients, reserving the lemon juice and parsley. Mix well and transfer to a baking sheet lined with aluminum foil. Cook for 20-25 minutes or until cooked and slightly brown.  
  6. While the potatoes are cooking, heat a sauce pan on medium heat and then add in the olive oil. Once the oil is hot, add in the onions and a pinch of salt. Cook until the onions are soft.
  7. Add in the rice, garlic, lemon zest and red pepper flakes. Cook the rice while continuously stirring until the rice begins to turn translucent. 
  8. Add in 2 cups of cold water and bring to a simmer. 
  9. Reduce heat to medium-low and cook until the rice is fluffy. 
  10. Once the potatoes are cooked, take them out of the oven and let them rest on the countertop/stove while you cook the chicken. 
  11. Transfer the chicken from the marinade to a baking sheet, shaking off excess marinade. 
  12. Turn the oven to broil mode and place the chicken on the top rack until the chicken is slightly brown and cooked. 
  13. Halfway through the cooking time, baste the chicken with the remaining marinade. 
  14. Once the chicken is cooked, turn the oven off and place the potatoes back in the oven and warm them up. 
  15. Once the rice is cooked, add in the peas and fluff the rice up to incorporate the peas. 
  16. Finish the potatoes with a squeeze of lemon juice and freshly chopped parsley. Serve on top of the lemon pilaf with the chicken and tzatziki. Enjoy :) 

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