Mediterranean Baked Chicken

What’s for dinner tonight? do this simple, Mediterranean baked chicken formula. It’s super easy and a complete crowd entertainer. there's a reason why it’s one among the foremost standard recipes on my blog!

This is my quite food! an easy tray-baked chicken dish packed with Mediterranean flavors.

Mediterranean Baked Chicken
Mediterranean Baked Chicken

I like to brown the chicken 1st and roast it aboard plump cherry tomatoes, red onions, and white beans. It comes out all sticky and caramelized.

I have two secrets: the primary is to use marinated artichoke hearts and bocconcini (bite-size cheese balls). The garlicky/vinegary marinade adds unimaginable flavor to the dish while not having to try to to a issue. The second trick is to supply lots of recent herbs right before serving. recent basil and parsley can build your room nose out of this world!

Mediterranean Baked Chicken

INGREDIENTS:
Marinade:

  • 1x 14 oz. jar of marinated artichoke hearts, juice only
  • 2 garlic cloves, thinly sliced
  • 4 sprigs of fresh oregano, leaves stripped
  • 1 1/2 lbs. boneless, skinless chicken thighs

Bake:

  • 2 tbsp. olive oil, divided
  • 1 small red onion, thinly sliced
  • 1 pint cherry tomatoes, left whole
  • reserved artichoke hearts
  • 1x 14 oz. can white beans, drained & rinsed
  • 1/4 c. roughly chopped Kalamata olives
  • 1x 8 oz. tub marinated bocconcini (mini-mozzarella balls), drained
  • salt
  • freshly ground black pepper

Garnish:

  • 1/4 c. roughly chopped parsley
  • 2 tbsp. basil leaves, cut into ribbons

INSTRUCTIONS:

  1. Marinade: drain the artichokes hearts reserving the juice. To a large bowl, add 2 tbsp. of artichoke juice, garlic, and oregano leaves.
  2. 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.
  3. Bake: preheat your oven to 400 F.
  4. 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.
  5. 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.
  6. Pat the artichokes dry with a paper towel. Cut into quarters.
  7. Remove the roasting pan from the oven; the onions should be soft and sticky. If not, bake for an additional 3-5 minutes.
  8. 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.
  9. To serve, add the cheese and toss gently. The heat from the pan will soften the cheese.
  10. Top with parsley and basil leaves, and drizzle with extra artichoke juice if desired.

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