Smoked Chicken with Olive & Feta Potatoes by @dennistheprescott

1h
Medium

4 servings

🍗

1.2 kg

Bone-in Chicken Breasts

🫒

90 ml

Olive Oil

🌿

8 g

Dried Oregano

🍋

1 lemon

Lemon Zest

🧂

9 g

Sea Salt

🌶️

2 g

Cracked Black Pepper

🥔

680 g

Baby Potatoes

🫒

3 tbsp

Olive Oil

🌿

2 tsp

Dried Oregano

🧅

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

🧂

Sea Salt

🌶️

Cracked Black Pepper

🥣

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

Allergens

Milk

Dietetics

Dietary regimen

Gluten-free, Low-carb, 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

pellet grill smoker

Type

Type

Type Of Dish

Main Course, One-pan meal

Occasions

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

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

Mediterranean, Greek-inspired, American barbecue

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))