MEDITERRANEAN CHICKEN THIGHS
Mediterranean chicken thighs roasted with potatoes in one pan with roasted red peppers, tomatoes, and capers makes an easy yet delicious and hearty meal.
Provided by Sarah
Categories Chicken and Poultry
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F/200°C.
- Rinse the chicken and pat dry with paper towels. Season the chicken with salt and pepper. Heat a stainless steel roasting pan on the stove (you can use 2 burners) over medium high heat, and add a few tablespoons of olive oil.
- Sear the chicken in the roasting pan skin-side down until lightly golden. Flip the chicken over, and turn off the stove.
- To the chicken in the roasting pan, add the potatoes, tomatoes, red peppers, capers, garlic, and oregano. Season everything with a bit more salt and pepper to taste, and drizzle with a few more tablespoons of olive oil. Throw into the oven for 45-55 minutes.
- Sprinkle with parsley if desired and serve!
Nutrition Facts : Calories 647 kcal, Carbohydrate 34 g, Protein 44 g, Fat 38 g, SaturatedFat 10 g, Cholesterol 221 mg, Sodium 1480 mg, Fiber 8 g, Sugar 3 g, ServingSize 1 serving
MEDITERRANEAN-INSPIRED CHICKEN THIGHS
This delightful dish is a snap to start on the stovetop and finish in the oven. A handful of fresh ingredients combine for a big burst of Mediterranean-inspired flavor. Excellent when served with Herbed Cauliflower Rice (on this site) and fresh green beans or a salad.
Provided by Spexgirl
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pat chicken thighs dry with paper towels; season with salt and pepper.
- Heat oil in a large, oven-proof skillet over medium-high heat. Add chicken, skin-side down, to the hot oil. Sear until skin is browned and crisp, 5 to 7 minutes. Turn and brown the other side, about 5 minutes more. Remove from heat and drain excess fat from the skillet.
- Return the skillet to medium-high heat. Add chicken broth, 2 lemon wedges, and rosemary sprigs. Reserve remaining lemon wedges for serving. Bring to a boil, then remove from the heat.
- Cover skillet and place in the preheated oven. Bake until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove from the oven and squeeze juice from the 2 hot lemon wedges over the chicken. Transfer to a serving dish and garnish with additional lemon wedges.
Nutrition Facts : Calories 270.8 calories, Carbohydrate 3.1 g, Cholesterol 106.5 mg, Fat 15.6 g, Fiber 1.2 g, Protein 29.3 g, SaturatedFat 3.8 g, Sodium 389.1 mg, Sugar 0.3 g
MEDITERRANEAN CHICKEN THIGHS
I found this recipe in my local newspaper. It is a big hit when I am having company. I usually broil it for a few minutes to brown after cooking. I hope you enjoy it as much as my family and I do.
Provided by LI-Ray
Categories Chicken Thigh & Leg
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix salt, pepper, cumin and cayenne and rub mixtures over the chicken thighs.
- In large heavy skillet, heat oil over medium high heat. Saute chicken until golden brown. Remove from pan. Drain, leaving 2 tablespoons fat.
- Reduce heat to medium. Add onion and garlic and saute about 10 minutes.
- Turn heat to high and add sherry to the onion and garlic mixture. Cook until the liquid is reduced, about 5 minutes. Add crushed tomatoes, bay leaves, olives,basil and salt and pepper to taste. Return chicken to pan.
- Cook,covered, about 35 to 40 minutes,until chicken begins to fall away from the bone. Serve over couscous.
Nutrition Facts : Calories 971.6, Fat 58, SaturatedFat 14.1, Cholesterol 236.9, Sodium 550.4, Carbohydrate 25, Fiber 4.8, Sugar 3.2, Protein 52.8
MEDITERRANEAN CHICKEN THIGHS WITH POTATOES, PEPPERS AND FETA
Provided by Valerie Bertinelli
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degree F. Heat a large, high-sided, oven-safe skillet over medium-high heat. Sprinkle the skin side of the chicken thighs with salt and pepper. Add the olive oil to the hot pan and place the chicken in the pan, skin-side down. Sprinkle the other side of the chicken with salt and pepper. Let the chicken cook until it easily releases from the pan and is golden brown, about 8 minutes. Flip the chicken and allow to cook for an additional 2 minutes. Remove the chicken to a plate and set aside.
- Turn the heat down to medium and add the onion, peppers and red pepper flakes and sprinkle with salt. Let the vegetables cook, stirring regularly, until slightly wilted, about 3 minutes. The natural liquid from the vegetables will help deglaze the pan. Add in the potatoes and garlic and sprinkle with salt and cook, stirring occasionally, for an additional 3 minutes. Add in the tomatoes, vinegar, oregano, thyme and artichoke hearts. Sprinkle with salt and pepper and stir to combine. Turn off the heat and nestle the chicken thighs on top of the vegetables.
- Transfer the pan to the oven and bake, uncovered, until the internal temperature of the chicken is 165 degrees F and the potatoes are fork tender, about 35 minutes. Remove the pan from the oven and sprinkle with feta cheese and parsley.
MEDITERRANEAN GRILLED CHICKEN THIGHS AND EGGPLANT
Provided by Katie Lee Biegel
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the chicken: Combine the olive oil, sumac, salt, granulated garlic, pepper and lemon zest and juice in a large shallow dish or a resealable plastic bag. Add chicken thighs and mix to coat with the marinade. Refrigerate at least 30 minutes or up to overnight.
- For the eggplant and naan: Use a paring knife to make crosshatch marks on the flesh side of each eggplant half. Drizzle both sides of the eggplant with oil and sprinkle with sumac, salt and pepper.
- Preheat a grill for cooking over direct and indirect medium-high heat. Remove chicken from marinade and grill, flipping once, until cooked through, 5 to 7 minutes on each side.
- Meanwhile, grill the eggplant, starting flesh-side down, for 5 minutes. Flip and cook 5 minutes more, then move to indirect heat to cook until tender, an 5 additional minutes.
- Turn one of the burners to high heat. Lightly brush both sides of naan bread with olive oil and grill over high heat, flipping frequently, until slightly charred and warmed through, 3 to 5 minutes total.
- For the yogurt tahini sauce: Whisk together the yogurt, tahini, parsley, honey, olive oil, cumin and lemon juice in a bowl, then season with salt and pepper.
- Arrange chicken and eggplant on a platter. Drizzle with honey and olive oil. Top with fresh mint and parsley leaves. Serve with yogurt tahini sauce and grilled naan bread on the side.
MEDITERRANEAN CHICKEN SHEET PAN DINNER
Bold flavors and colors combine on one sheet pan for a simple yet impressive dinner. Bonus is the minimal cleanup!
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with aluminum foil.
- Whisk olive oil, juice of 1 lemon, vinegar, tarragon, oregano, paprika, salt, and pepper together in a large bowl. Add chicken thighs, onion, baby bell peppers, and potatoes. Stir until everything is evenly coated.
- Transfer vegetable-chicken mixture to the prepared baking sheet and spread in an even layer. Scatter lemon slices over the vegetables, making sure to leave the chicken uncovered so that the skin will brown.
- Bake in preheated oven for about 40 minutes. Remove from oven and top with feta, parsley, and olives.
Nutrition Facts : Calories 533.1 calories, Carbohydrate 41.3 g, Cholesterol 84.9 mg, Fat 32.4 g, Fiber 6.9 g, Protein 23 g, SaturatedFat 8 g, Sodium 1112.8 mg, Sugar 3.5 g
MEDITERRANEAN-STYLE CHICKEN THIGHS
Make and share this Mediterranean-Style Chicken Thighs recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken thighs in a large zip-top plastic bag set in a large bowl.
- In another bowl, mix together wine, 2 tablespoons olive oil, 1/2 teaspoon dried oregano, the rosemary, lemon peel, garlic, salt, and pepper.
- Pour marinade over chicken and seal the bag.
- Place bag in the refrigerator and marinate for 4 hours or overnight, turning the bag occasionally.
- In a medium bowl, add cucumbers, tomatoes, 1 tablespoon oil, vinegar, remaining oregano, salt and pepper to taste.
- Cover and chill in the refrigerator up to 4 hours.
- When ready to grill, drain chicken and discard marinade.
- Place chicken on grill over medium heat.
- Grill for 12-15 minutes or until juices run clear, turning once.
- Serve with cucumber-tomato relish.
Nutrition Facts : Calories 253.1, Fat 12.3, SaturatedFat 2.4, Cholesterol 114.5, Sodium 510.3, Carbohydrate 4.5, Fiber 1, Sugar 2, Protein 27.9
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