Mediterranean Herb Baked Chicken Recipes

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 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 HERB ROASTED CHICKEN & VEGETABLES

Steps:

• Preheat oven to 400°F. Arrange chicken and vegetables in single layer on large foil-lined shallow baking pan. Pour marinade evenly over chicken and vegetables.
• Bake 45 minutes or until chicken is cooked through and vegetables are tender. Serve with crusty Italian bread, if desired.

BAKED MEDITERRANEAN CHICKEN

Steps:

• Preheat the oven to 375 degree F.
• In a large bowl combine all the ingredients under the "to marinate the chicken" section except chicken. Mix it well and add the chicken, toss and coat them well. Allow the chicken to marinate for at least 30 minutes.
• In a 9X13 baking dish add the quartered red onions and potatoes, spread evenly. Place the marinated chicken on top of the vegetables.
• Pour the chicken stock over the chicken and bake for 20 minutes at 375 degree F.
• Remove the baking dish from the oven and spread the cherry tomatoes over the chicken. Drizzle olive oil, salt and pepper on top and bake further for 40 minutes until the chicken skin turns golden and potatoes are cooked through.
• Once done, sprinkle the freshly chopped parsley on top and serve while it is still warm.

MIDDLE EASTERN-INSPIRED HERB AND GARLIC CHICKEN

Steps:

• Combine chicken with all but 1 teaspoon of the grated garlic (save that teaspoon for the yogurt sauce), the zest and juice of 1 lemon, oil, parsley, mint, thyme, oregano, 1 1/2 teaspoons salt, and the sesame seeds and sumac, if using. Cover and marinate for 15 to 30 minutes at room temperature; you can refrigerate it for up to 24 hours.
• Heat grill or broiler. If grilling, cook chicken over high heat until charred in spots, 4 to 7 minutes. Flip pieces and continue grilling until just cooked through, another 4 to 7 minutes. If broiling, arrange a rack 3 to 4 inches from flame. Line a rimmed baking sheet with foil and spread chicken out in a single layer. Broil chicken, turning halfway through cooking, until well colored and charred in spots, 4 to 7 minutes per side. Be careful that it doesn't burn.
• While chicken cooks, place yogurt in a small bowl. Stir in the reserved grated garlic and lemon zest and season to taste with salt. Serve the chicken drizzled with olive oil, remaining lemon juice to taste, black pepper, parsley and sesame seeds and sumac, if using, with the yogurt alongside for dipping.

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°.

MEDITERRANEAN CHICKEN IN CREAMY HERB SAUCE

Steps:

• Sprinkle chicken with paprika, salt and cayenne. Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat., In a large skillet, cook chicken in oil over medium heat until no longer pink. Add the shallots and garlic; cook 2 minutes longer. Stir in the wine, artichokes, tomatoes and capers; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Combine cornstarch and cream until smooth; stir into skillet. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Add the olives, 1/4 cup cheese, basil and thyme. , Serve with linguine. Sprinkle with remaining cheese and additional minced basil.

MEDITERRANEAN BAKED CHICKEN

Steps:

• Preheat oven to 375F.
• Lightly butter a 2-quart casserole dish and set aside.
• Cook rotini according to package directions and drain.
• Cook shallots in butter in skillet for 1 minute, then add the flour, stirring to mix.
• Whisk in the chicken broth gradually.
• Add the mushrooms and bring to a boil.
• Cook, stirring, until the mixture thickens, 3-4 minutes.
• Remove from heat and add the cheese, stirring until the cheese melts and mixes in.
• Stir in the cooked rotini, chicken, artichoke hearts, tomatoes, and parsley.
• Pour the mixture into the casserole dish and bake for 25-30 minutes or until hot and bubbly.
• Serve garnished with more chopped parsley if you like.

ROASTED MEDITERRANEAN CHICKEN

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).