mediterranean baked chicken

This dish is one of the most popular recipes on the blog. It's a one-pan meal that showcases both convenience and flavor. We love it in our house too.

dinner tonight: mediterranean baked chicken

garlic cloves, thinly sliced

lbs. boneless, skinless chicken thighs

red onion, thinly sliced

cherry tomatoes, left

artichoke hearts

c. Kalamata olives

tub marinated bocconcini (mini-mozzarella balls), drained

salt

black pepper

c. parsley

tbsp. basil leaves,

Marinade: drain the artichokes hearts reserving the juice. To a large bowl, add 2 tbsp. of artichoke juice, garlic, and oregano leaves.

Cut the chicken into thirds, about 1 1/2- inch strips. Add to the bowl. Cover with plastic wrap, and refrigerate for at least 1 hour, maximum 3 hours.

Add 1 tablespoon of olive oil, sliced onions, and tomatoes to a large roasting pan. Season with salt and pepper and toss to combine. Roast on the center rack stirring occasionally, until the onions are soft and the tomatoes begin to burst, about 15-20 minutes.

Meanwhile, prepare the chicken. In a large skillet warm 1 tablespoon of olive oil over moderate heat. Season the chicken with salt and pepper. Brown the meat on both sides, working in batches and transfer to a plate. The chicken will be slightly undercooked.

Pat the artichokes dry with a paper towel. Cut into quarters.

Remove the roasting pan from the oven; the onions should be soft and sticky. If not, bake for an additional 3-5 minutes.

Add the chicken, artichoke hearts, beans, and olives to the pan (not the bocconcini- if you add the cheese too early it will melt all over the place). Roast for about 7-10 minutes until the chicken is cooked through.

To serve, add the cheese and toss gently. The heat from the pan will soften the cheese.

Top with parsley and basil leaves, and drizzle with extra artichoke juice if desired.

I've made this recipe several times. It has become a family favorite. I sprinkle Sumac before serving. I like the extra Middle Eastern pop.

This is such a delicious, easy recipe.  It's become my "go to" when taking a meal to others as well as a family favorite. Everyone always loves it.  I typically serve it with brown or a mix of long grain and wild rice and, of course, a green salad. I make it exactly as written and it comes out perfectly every time.

Love this recipe!!  I serve it with your olive sourdough bread and a salad!  Always a hit!

This recipe is without a doubt the best dish my family and I have had!!!  Absolutely highly recommended this to everyone to try.  The flavors are subtle and light and just delicious!  Thank you for posting and my family wants me to make again.

First off, LOVE this recipe. We’ve made it numerous times.
Question- why does it say to marinate a max of 3 hours? Asking bc I just made a mistake- ha! I half the recipe and bake it 2 nights in a row for hub and I and I accidentally put the marinade in both bags. Guess I’ll find out for myself tomorrow night!

this recipe is one of our standard company meals.  Served with a hearty Bollo or Sourdough roll,  orzo or brown rice   Hearty and filling -  One pan meal that is easy to have ready to go into oven for final phase.   Love the mediterranean flavors.

Top 2 mediterranean baked chicken recipes from across the web

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dinner tonight: mediterranean baked...

dinner tonight: mediterranean baked...

Top 2 mediterranean baked chicken recipes from across the web

The most viewed mediterranean baked chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

dinner tonight: mediterranean baked...

dinner tonight: mediterranean baked...

The most viewed mediterranean baked chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine