Mediterranean Baked Chicken Recipes

MEDITERRANEAN CHICKEN BAKE

Steps:

• Preheat oven to 375 degrees.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Season chicken with salt and pepper; working in batches, add chicken to skillet, skin-side down, and cook until golden brown, 5 to 7 minutes. Turn chicken and cook 3 minutes more. Transfer to a large baking dish.
• Drain oil from pan and return to medium heat. Add white wine to deglaze and use a wooden spoon to scrape up browned bits from bottom of pan. Whisk in red-wine vinegar, mustard, light-brown sugar, and dates; simmer until reduced by half, 3 to 4 minutes.
• In a medium bowl, mix together remaining tablespoon olive oil, thyme, olives, capers, and cherry tomatoes; season with salt and pepper and toss to combine. Evenly distribute olive mixture over chicken and top with pan sauce. Transfer to oven and bake until chicken is cooked through, 55 to 65 minutes. Sprinkle with parsley and serve.

EASY MEDITERRANEAN BAKED CHICKEN BREAST

Steps:

• Season chicken breasts with salt and pepper on all sides and place in a bowl or lidded container. Combine olive oil, lemon juice, garlic, oregano, and thyme in a small bowl and pour marinade over chicken breasts. Marinate for 10 minutes at room temperature.
• Preheat oven to 400 degrees F (200 degrees C). Set one oven rack about 6 inches from the heat source.
• Place chicken breasts into a baking dish and pour marinade on top.
• Bake chicken on the middle rack of the preheated oven until no longer pink in the center and the juices run clear, 35 to 45 minutes, depending upon thickness. Move baking dish to the top rack and broil chicken until well browned, about 5 minutes.

MEDITERRANEAN CHICKEN BAKE

Steps:

• Preheat oven to 350 °F.
• Place chicken in a large baking dish or sheet pan lined with foil. Season with salt, pepper and Italian seasoning.
• Layer tomatoes, artichokes and zucchini on top of the chicken.
• Whisk together olive oil, balsamic vinegar, and garlic and evenly pour over the everything.
• Bake for about 30 minutes or until chicken is no longer pink and temperature reaches 165 °F.
• Top with feta cheese before serving and enjoy!

MEDITERRANEAN CHICKEN BAKE

Steps:

• Flatten chicken to 1/2-in. thickness. Combine the herbes de Provence, salt and pepper; sprinkle over chicken. In a large skillet, brown chicken in oil on both sides., Transfer to a greased 11x7-in. baking dish. Top with artichokes, tomatoes and cheese. Bake, uncovered, at 425° for 15-20 minutes or until a thermometer inserted in chicken reads 170°.

MEDITERRANEAN HERB BAKED CHICKEN

Steps:

• Combine the parsley, cilantro, garlic, cumin, tumeric and paprika in a 9 byb 13 inch baking dish.
• Stir to blend.
• Add the chicken, turning to coat, and arrange in a single layer.
• In a medium bowl, combine the tomatoes and their juices, chicken broth, olives, capers, lemon zest, lemon juice and salt to taste.
• Pour the mixture around the chicken pieces, taking care not to disturb the herb coating.
• Cover the dish with foil, and marinate in the refrigerator for up to 8 hours.
• Preheat oven to 400*F.
• Bake the chicken, still covered with foil, for 40 minutes, remove the foil, and continue baking until the chicken juices run clear, about 20 minutes longer.
• Spread the rice onto individual plates and top with the chicken and cooking juices, garnishing with sprigs of cilantro for serving.

MEDITERRANEAN BAKED CHICKEN WITH PASTA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Sprinkle all sides of eggplant with salt; let rest to release moisture, about 30 minutes. Rinse off the salt. Make deep, crisscross cuts through the eggplant flesh, leaving the skin intact.
• Place eggplant and zucchini on a baking sheet; drizzle with 2 tablespoons olive oil.
• Place chicken thighs in a baking dish. Combine 1 1/2 tablespoons olive oil and balsamic vinegar in a bowl and drizzle over chicken. Cover with aluminum foil.
• Bake vegetables and chicken in the preheated oven until zucchini is tender, about 12 minutes. Remove the zucchini; continue baking until eggplant is soft and and chicken juices run clear, 13 to 17 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Heat the remaining olive oil in a saucepan over medium heat. Cook onions and garlic until onions are translucent, about 5 minutes. Add tomato sauce, basil, and pepper. Bring sauce to a boil. Cover; let simmer until flavors meld, about 30 minutes.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Pour sauce over the spaghetti. Place the chicken, eggplant, and zucchini on top.

MEDITERRANEAN BAKED CHICKEN WITH LEMON

Steps:

• In a small bowl, whisk the first eight ingredients until blended. Pour 1 cup marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 1 hour. Cover and refrigerate remaining marinade., Preheat oven to 350°. Arrange lemon slices in two greased 11x7-in. baking dishes. Drain chicken, discarding marinade in bag. Place chicken over lemon slices. Mix spice blend ingredients; sprinkle over chicken. Drizzle with reserved marinade. Bake, covered, 35-40 minutes or until a thermometer reads 165°.

BAKED MEDITERRANEAN CHICKEN AND RICE

Steps:

• Heat oven to 180*C.
• Season the chicken with salt and freshly ground pepper.
• Heat the olive oil in a flameproof casserole (You'll need one with a lid) and brown the chicken all over.
• Transfer to a plate.
• Fry the onion and red pepper in the casserole for a couple of minutes, then stir in the garlic and rice.
• Pour in the wine and passata and add the olives, sun dried tomatoes and basil.
• Season, stir well and bring to a simmer.
• REturn the chicken to the pan, push it into the liquid.
• Cover and bake for 45 minutes.
• Scatter with basil leaves, Parmesan and a grinding of pepper to serve.