Greek Chicken and Roasted Vegetables

January 5, 2012 by Leave a Comment
Greek Chicken With Roasted Veggies

Okay, so I have to admit that the amazing flavors of this recipe were not from my imagination.  I actually found this “magic sauce” from 101cookbooks.com, but I loved the way it looked and tasted over my combination of roasted veggies and the great flavor it gave to my grilled chicken that I just had to let you all in on it.

4 boneless, skinless chicken breasts
2 yams (sweet potatoes) peeled and cubed
1 red or purple onion, sliced
1 red bell pepper
8 oz. button mushrooms, wiped clean with damp cloth. (cut in half if too large)
1 lemon, thinly sliced

From 101cookbooks.com the recipe for magic sauce is:

Magic Sauce Recipe

Magic Sauce


1/2 cup extra-virgin olive oil

1 teaspoon fresh rosemary leaves

1 teaspoon fresh thyme leaves

1 teaspoon fresh oregano leaves

2 teaspoons sweet paprika

2 medium cloves of garlic, smashed into a paste

1 well-crumbled bay leaf

pinch of red pepper flakes

1/4 teaspoon + fine grain sea salt

1 tablespoon fresh lemon juice

Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot. When hot remove from heat.

While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle.

Stir the paprika, garlic, bay leaf, red pepper flakes, and salt into the oil. Then add the bruised herbs and lemon juice.

You can use this now, but know – the oil just gets better as it ages over a few days. Keep it in a refrigerator for up to a week/ten days-ish. It thickens up when cold, so if you need it in a liquid state, place it in the sun or in a warm place for a few minutes.

Makes ~2/3 cup.

Prep time: 5 min - Cook time: 5 min

I didn’t bother storing any of it since I used it all up right then.  First, I took half of the finished oil sauce and marinated the chicken for 30 minutes (for more flavor marinade for 2-4 hours).
While that was marinading I prepared my veggies and preheated the oven to 450.  Toss remaining sauce with vegetables and spread out on a cookie sheet.  Lay lemon slices over top.  Bake for about 20 minutes or until the potatoes are fork tender and nicely roasted.
While the veggies cook grill your chicken on the BBQ or indoor grill until juices run clear and outside is golden and crisscrossed with grill marks.  Remove from grill and cover.  *Letting the meat sit for a few minutes after being cooked allows the juices to redistribute and makes it nice and moist.
Remove roasted veggies from oven and spoon some onto a plate topped with the chicken.  Then sit down and enjoy while watching My Big Fat Greek Wedding. (optional, the movie not the enjoying part!)

Filed Under: Paleo, Power to the Poultry, Veggies and stuff

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