Mediterranean Chicken With Roasted Vegetables Recipes

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ROASTED MEDITERRANEAN CHICKEN



Roasted Mediterranean Chicken image

Herb-coated roasted chicken is served with a bounty of roasted vegetables and beans in this Mediterranean-inspired main dish. Serve with a slice of crusty bread.

Provided by EatingWell Test Kitchen

Categories     Healthy Baked Chicken Breast Recipes

Time 1h10m

Number Of Ingredients 17

2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh rosemary
¼ teaspoon salt
¼ teaspoon ground pepper
1 1/2 pounds skinless, boneless chicken thighs or breasts
8 ounces fresh mushrooms, sliced
1 red onion, sliced
½ cup chopped red and/or green bell pepper
2 cloves garlic, minced
1 tablespoon olive oil
1 pound fresh asparagus spears, trimmed and cut into (2 to 3 inch) pieces
(15 to 16 ounce) can cannellini beans, rinsed and drained
1 cup red and/or yellow cherry tomatoes
10 pitted kalamata olives
2 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 425 degrees F. Line two 15x10x1-inch baking pans with foil; set aside. Combine parsley, oregano, basil, rosemary, salt and ground pepper in a small bowl. Place chicken on one of the prepared pans. Sprinkle with half of the herb mixture. Combine mushrooms, onion, bell pepper and garlic in a large bowl. Drizzle with oil; toss to coat. Place mushroom mixture on the other prepared baking pan.
  • Roast chicken and vegetables 30 minutes, stirring vegetable mixture once. If chicken is tender and no longer pink (180 degrees F), remove from oven and cover to keep warm; if not, continue roasting until done. Add asparagus, beans, tomatoes, olives, balsamic vinegar and the remaining herb mixture to the vegetables in pan; stir to combine. Continue to roast about 15 minutes or until asparagus is crisp-tender.
  • To serve, cut chicken into bite-size pieces; combine with roasted vegetables.

Nutrition Facts : Calories 360.5 calories, Carbohydrate 26.5 g, Cholesterol 161.3 mg, Fat 11.9 g, Fiber 8.5 g, Protein 43 g, SaturatedFat 2.4 g, Sodium 523.6 mg, Sugar 6.3 g

MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES



Mediterranean chicken with roasted vegetables image

A healthy dish, full of sunshine flavours

Provided by Good Food team

Categories     Dinner, Lunch

Time 55m

Number Of Ingredients 9

250g baby new potatoes, thinly sliced
1 large courgette, diagonally sliced
1 red onion, cut into wedges
1 yellow pepper, seeded and cut into chunks
6 firm plum tomatoes, halved
12 black olives, pitted
2 skinless boneless chicken breast fillets, about 150g/5oz each
3 tbsp olive oil
1 rounded tbsp green pesto

Steps:

  • Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
  • Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
  • Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil and cook for 30 minutes.
  • Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).

Nutrition Facts : Calories 568 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 37 grams carbohydrates, Fiber 7 grams fiber, Protein 42 grams protein, Sodium 2.16 milligram of sodium

ROAST CHICKEN AND VEGETABLES



Roast Chicken and Vegetables image

An easy-to-prepare one-dish recipe. A combination of blue ribbon recipes I've found all over the internet and fused together. Feel free to substitute a bit here and there to make it your own.

Provided by Chonchos

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h25m

Yield 6

Number Of Ingredients 13

2 tablespoons olive oil
4 red potatoes, cut into large cubes
1 (16 ounce) package carrots, cut diagonally into bite-size pieces
1 stalk celery, cut diagonally into bite-size pieces
1 sweet onion, sliced - divided
1 (4.5 pound) whole chicken
salt and ground black pepper to taste
garlic powder, or to taste
½ cup cubed margarine, divided
1 large lemon, sliced
1 teaspoon minced garlic
1 stalk celery, cut into 3 pieces
1 ⅔ tablespoons minced garlic

Steps:

  • Preheat oven to 385 degrees F (196 degrees C).
  • Pour olive oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat. Set remaining onion aside. Transfer oiled vegetables to a large cast iron skillet.
  • Rinse chicken and pat thoroughly dry with paper towels. Generously season the chicken, inside and out, with salt, black pepper, and garlic powder. Place the remaining 1/4 of the sliced onion, 1/4 cup margarine, lemon slices, 1 teaspoon minced garlic, and large pieces of celery into the cavity of the chicken.
  • Place the chicken atop the oiled vegetables; scatter remaining 1/4 cup of margarine pieces and 1 2/3 tablespoon minced garlic in small amounts around the vegetables.
  • Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 1 hour and 45 minutes. Let chicken rest for 10 minutes before carving and serving with vegetables.

Nutrition Facts : Calories 753.5 calories, Carbohydrate 36.2 g, Cholesterol 145.5 mg, Fat 45.6 g, Fiber 6.1 g, Protein 50.4 g, SaturatedFat 10.5 g, Sodium 413.9 mg, Sugar 6.7 g

MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES



Mediterranean Chicken With Roasted Vegetables image

Make and share this Mediterranean Chicken With Roasted Vegetables recipe from Food.com.

Provided by English_Rose

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1 lb tiny new potatoes, thinly sliced
2 zucchini, diagonally sliced
2 red onions, cut into wedges
2 yellow peppers, seeded and cut into chunks
8 roma tomatoes, halved
salt and pepper
20 black olives, pitted
4 boneless skinless chicken breasts
5 tablespoons olive oil
2 1/2 tablespoons pesto sauce

Steps:

  • Preheat the oven to 400°F
  • Spread the potatoes, zucchini, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
  • Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
  • Mix the olive oil and pesto together until well blended and spoon evenly over the chicken.
  • Cover the tin with foil and cook for 40 minutes.
  • Remove the foil from the tin.
  • Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).

Nutrition Facts : Calories 472.2, Fat 21.5, SaturatedFat 3.2, Cholesterol 68.4, Sodium 295.2, Carbohydrate 39, Fiber 6.8, Sugar 8.4, Protein 33.3

ROASTED MEDITERRANEAN CHICKEN



Roasted Mediterranean Chicken image

People go crazy over this dish! Perfect for company, or when you're taking someone a meal. One of my family's favorites. Very easy to make, too.

Provided by IrisMac

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 6

Number Of Ingredients 13

cooking spray
8 small red potatoes, halved
1 (16 ounce) jar four cheese Alfredo sauce
1 tablespoon fresh lemon juice
1 tablespoon olive oil
¼ teaspoon salt
½ teaspoon ground black pepper
2 cloves garlic, minced
1 ½ pounds skinless, boneless chicken breast halves, cut into large chunks
4 Roma (plum) tomatoes, quartered
4 cloves garlic, peeled
1 tablespoon chopped fresh rosemary
12 pitted kalamata olives, cut in half

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Place potatoes into a microwave-safe bowl, and cook in microwave oven on High setting for 2 minutes; turn potatoes over (watch for steam) and cook 2 more minutes on High. Set potatoes aside.
  • Mix together the Alfredo sauce, lemon juice, olive oil, salt, black pepper, and garlic in a bowl. Place the chicken pieces into the prepared baking dish, and generously brush chicken with about 1 cup of the mixture. Arrange the potatoes, tomatoes, and garlic cloves around the chicken. Brush the vegetables with the remaining sauce mixture. Sprinkle the chicken and vegetables with rosemary and olives.
  • Bake in the preheated oven until the chicken is cooked through and the potatoes are tender, about 25 minutes. An instant-read thermometer inserted into the chicken should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 558.7 calories, Carbohydrate 43.4 g, Cholesterol 95.1 mg, Fat 29.4 g, Fiber 4.6 g, Protein 32.2 g, SaturatedFat 10 g, Sodium 1024.7 mg, Sugar 5.9 g

MEDITERRANEAN CHICKEN AND VEGETABLES



Mediterranean Chicken and Vegetables image

Exotic but irresistible, this chicken dish is scented with rosemary and garlic, with meat roasting alongside zucchini, potatoes, and other veggies.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h35m

Yield 6

Number Of Ingredients 11

1/2 cup lemon juice
3 tablespoons olive oil
2 teaspoons dried rosemary leaves
1/2 teaspoon salt
1/4 teaspoon pepper
8 cloves garlic, chopped
6 chicken thighs (about 2.25 lb)
2 large red potatoes, cut into 1/2-inch pieces
2 small zucchini, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces, pieces separated

Steps:

  • In small bowl or measuring cup, mix marinade ingredients.
  • In large resealable food-storage plastic bag, place chicken thighs. In another large resealable food-storage plastic bag, place potatoes, zucchini, bell pepper and onion. Pour half of the marinade over contents in each bag. Seal bags; turn to coat contents with marinade. Refrigerate at least 30 minutes but no longer than 6 hours, turning bags occasionally.
  • Heat oven to 400°F. Line 15x10x1-inch pan with foil. Place chicken thighs, skin side up, on one side of pan and vegetables on other side of pan. Pour any remaining marinade over chicken and vegetables.
  • Bake 35 to 45 minutes or until vegetables are tender and juice of chicken is clear when thickest part is cut to bone (180°F), spooning juice in pan over chicken and vegetables halfway through bake time. Sprinkle with shredded Parmesan cheese if desired.

Nutrition Facts : Calories 430, Carbohydrate 28 g, Cholesterol 85 mg, Fat 2 1/2, Fiber 4 g, Protein 28 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 4 g, TransFat 0 g

MEDITERRANEAN CHICKEN & VEGETABLES.



Mediterranean Chicken & Vegetables. image

Make and share this Mediterranean Chicken & Vegetables. recipe from Food.com.

Provided by Sara 76

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1 onion, cut into wedges
1 garlic clove, crushed
500 g chicken breast fillets, cut into pieces and lightly dusted with plain flour
400 g chopped tomatoes
500 g frozen broccoli carrots cauliflower mix
10 kalamata olives, pitted
1 tablespoon fresh parsley, chopped

Steps:

  • Heat oil in a large frying pan and fry onion and garlic for 1 minute, move to side of pan.
  • Add chicken pieces and fry until golden brown. Stir in tomatoes and vegetables.
  • Cover and simmer for 15-20 minutes stirring occasionally. Stir in olives, and garnish with parsley. Serve with couscous, pasta, or rice.

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