Smoked Chicken with Olive & Feta Potatoes by @dennistheprescott

1h

4 servings

🍗

1.2 kg

Bone-in chicken breasts

🫒

130 ml

Olive oil

🌿

8 g + 2 tsp

Dried oregano

🍋

1 lemon

Lemon zest

🧂

9 g

Sea salt

⚫

2 g

Cracked black pepper

🥔

680 g

Baby potatoes

🧅

75 g

Red onion

🫑

150 g

Red bell pepper

🍋

120 g

Lemon

🧄

50 g

Garlic bulb

🫒

150 g

Pitted green olives

🧀

75 g

Feta cheese

🌿

6 g

Basil

🌿

8 g

Flat-leaf parsley

🥛

240 ml

Tzatziki

  1. Preheat

    Preheat the pellet grill smoker to 185°F (85°C).

  2. Zest
    • lemon zest
    • olive oil
    • dried oregano

    Zest 1 lemon and combine the zest with 3 tablespoons olive oil, 2 teaspoons dried oregano, sea salt, and cracked black pepper in a mixing bowl.

  3. Massage
    • bone-in chicken breasts
    • olive oil
    • dried oregano

    Massage the seasoned oil mixture all over the 4 bone-in chicken breasts until fully coated.

  4. Place
    • bone-in chicken breasts

    Place the chicken breasts on the grill grate and smoke for 35 to 40 minutes.

  5. Slice
    • baby potatoes
    • red onion
    • red bell pepper

    Slice 1 1/2 pounds baby potatoes, 1/2 red onion, and 1 red bell pepper; halve 1 lemon and 1 garlic bulb.

  6. Step
    • Bone-in chicken breasts

    Increase the pellet grill smoker temperature to 400°F (205°C) after the chicken has smoked.

  7. Combine
    • baby potatoes
    • red onion
    • red bell pepper

    Combine the sliced potatoes, red onion, red bell pepper, halved lemon, and halved garlic bulb in the large baking pan.

  8. Drizzle
    • olive oil
    • dried oregano
    • Baby potatoes

    Drizzle the vegetables with the remaining 3 tablespoons olive oil and 2 teaspoons dried oregano, then season with sea salt and cracked black pepper.

  9. Toss
    • baby potatoes
    • red onion
    • red bell pepper

    Toss the potato mixture until evenly coated, then place the baking pan on the lower grill grate beneath the chicken.

  10. Grill
    • bone-in chicken breasts
    • baby potatoes

    Grill until the chicken reaches an internal temperature of 165°F (74°C), allowing its drippings to fall onto the potatoes.

  11. Cook
    • bone-in chicken breasts
    • baby potatoes

    Remove the chicken when it reaches 165°F (74°C), then continue cooking the potatoes until crisp and fork-tender.

  12. Top
    • pitted green olives
    • crumbled feta cheese
    • fresh basil

    Top the cooked potatoes with 1 cup pitted green olives, 1/2 cup crumbled feta cheese, and 2 tablespoons minced fresh basil.

  13. Garnish
    • bone-in chicken breasts
    • flat-leaf parsley
    • tzatziki

    Garnish with flat-leaf parsley and serve the smoked chicken with the olive-feta potatoes and tzatziki.

Smoked Chicken with Olive & Feta Potatoes by @dennistheprescott

1h

4 servings

🍗

1.2 kg

Bone-in chicken breasts

🫒

130 ml

Olive oil

🌿

8 g + 2 tsp

Dried oregano

🍋

1 lemon

Lemon zest

🧂

9 g

Sea salt

⚫

2 g

Cracked black pepper

🥔

680 g

Baby potatoes

🧅

75 g

Red onion

🫑

150 g

Red bell pepper

🍋

120 g

Lemon

🧄

50 g

Garlic bulb

🫒

150 g

Pitted green olives

🧀

75 g

Feta cheese

🌿

6 g

Basil

🌿

8 g

Flat-leaf parsley

🥛

240 ml

Tzatziki

Preparation Steps

  1. Step 1/13

    Preheat the pellet grill smoker to 185°F (85°C).

  2. Step 2/13

    Zest 1 lemon and combine the zest with 3 tablespoons olive oil, 2 teaspoons dried oregano, sea salt, and cracked black pepper in a mixing bowl.

    🍋lemon zest
    🫒olive oil
    🌿dried oregano
    🧂sea salt
    ⚫cracked black pepper
    🍋zester
    🥣mixing bowl

  3. Step 3/13

    Massage the seasoned oil mixture all over the 4 bone-in chicken breasts until fully coated.

    🍗bone-in chicken breasts
    🫒olive oil
    🌿dried oregano
    🍋lemon zest
    🧂sea salt
    ⚫cracked black pepper
    🥣mixing bowl

  4. Step 4/13

    Place the chicken breasts on the grill grate and smoke for 35 to 40 minutes.

    🍗bone-in chicken breasts
    🥢tongs

  5. Step 5/13

    Slice 1 1/2 pounds baby potatoes, 1/2 red onion, and 1 red bell pepper; halve 1 lemon and 1 garlic bulb.

    🥔baby potatoes
    🧅red onion
    🫑red bell pepper
    🍋lemon
    🧄garlic bulb
    🔪chef's knife
    🪵cutting board

  6. Step 6/13

    Increase the pellet grill smoker temperature to 400°F (205°C) after the chicken has smoked.

  7. Step 7/13

    Combine the sliced potatoes, red onion, red bell pepper, halved lemon, and halved garlic bulb in the large baking pan.

    🥔baby potatoes
    🧅red onion
    🫑red bell pepper
    🍋lemon
    🧄garlic bulb
    🍳large baking pan

  8. Step 8/13

    Drizzle the vegetables with the remaining 3 tablespoons olive oil and 2 teaspoons dried oregano, then season with sea salt and cracked black pepper.

    🫒olive oil
    🌿dried oregano
    🧂sea salt
    ⚫cracked black pepper
    🍳large baking pan

  9. Step 9/13

    Toss the potato mixture until evenly coated, then place the baking pan on the lower grill grate beneath the chicken.

    🥔baby potatoes
    🧅red onion
    🫑red bell pepper
    🍋lemon
    🧄garlic bulb
    🍳large baking pan
    🥢tongs

  10. Step 10/13

    Grill until the chicken reaches an internal temperature of 165°F (74°C), allowing its drippings to fall onto the potatoes.

    🍗bone-in chicken breasts
    🥔baby potatoes
    🌡️instant-read thermometer
    🥢tongs

  11. Step 11/13

    Remove the chicken when it reaches 165°F (74°C), then continue cooking the potatoes until crisp and fork-tender.

    🍗bone-in chicken breasts
    🥔baby potatoes
    🌡️instant-read thermometer
    🥢tongs

  12. Step 12/13

    Top the cooked potatoes with 1 cup pitted green olives, 1/2 cup crumbled feta cheese, and 2 tablespoons minced fresh basil.

    🫒pitted green olives
    🧀crumbled feta cheese
    🌿fresh basil
    🍳large baking pan

  13. Step 13/13

    Garnish with flat-leaf parsley and serve the smoked chicken with the olive-feta potatoes and tzatziki.

    🍗bone-in chicken breasts
    🌿flat-leaf parsley
    🥛tzatziki
    🥢tongs

Composition

Ingredients

Types

Meat, Poultry, Fats, Oil, Herbs, Spices, Fruit, Citrus, Seasoning, Vegetables, Root vegetables, Alliums, Olives, Dairy, Sauce

Ingredients

Bone-in chicken breasts, Olive oil, Dried oregano, Lemon zest, Sea salt, Cracked black pepper, Baby potatoes, Red onion, Red bell pepper, Lemon, Garlic bulb, Pitted green olives, Feta cheese, Basil, Flat-leaf parsley, Tzatziki

Notes

Bone-in chicken breasts (3 to 4 breasts), Olive oil (for the chicken, for the potatoes), Dried oregano (for the chicken, for the potatoes), Lemon zest (zest of 1 lemon), Sea salt (for the chicken, to taste, for the potatoes), Cracked black pepper (for the chicken, to taste, for the potatoes), Baby potatoes (sliced), Red onion (large, sliced), Red bell pepper (sliced), Lemon (halved), Garlic bulb (halved), Feta cheese (crumbled), Basil (minced), Flat-leaf parsley (to garnish), Tzatziki (to serve)

Allergens

Milk

Dietetics

Dietary regimen

Gluten-Free, Mediterranean diet, High-protein

Calories

690 kcal

Macro nutrients

Protein: 52g, Carbohydrates: 43g, Fat: 35g, Fiber: 6g, Sugars: 5g

Nutritional Information

Minerals

Calcium: 250mg, Iron: 3.5mg, Potassium: 1180mg, Sodium: 1260mg

Vitamins

Vitamin C: 95mg, Vitamin A: 110mcg, Vitamin B6: 1.1mg, Vitamin K: 70mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

large baking pan, mixing bowl, chef's knife, cutting board, tongs, instant-read thermometer, zester

Appliances

Smoker

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Weeknight meal, Meal prep, Family meal, Barbecue

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

Mediterranean, Greek, American

Geographic

United States, North America

Various

Aspect

Texture

Crispy, Fork-tender, Juicy, Creamy, Crumbly

Flavors

Smoky, Savory, Tangy, Salty, Herbaceous, Citrusy, Garlicky, Briny

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave cooked chicken and dairy-containing toppings out for more than 2 hours,Keep below 90°F (32°C)), fridge : 3 to 4 days (Store cooled leftovers in an airtight container,Keep at or below 40°F (4°C),Store tzatziki separately when possible), freezer : 2 to 3 months (Freeze chicken and potatoes in airtight freezer-safe containers,Freeze without feta, basil, parsley, and tzatziki for best texture,Reheat chicken to 165°F (74°C))