Roasted Mediterranean Chicken With Olives And Herbs Recipes
ROASTED MEDITERRANEAN CHICKEN WITH OLIVES AND HERBS
This Mediterranean-inspired roast chicken is a delicious variation on the dish. Briny olives give it a mouthwatering, unique flavour that pairs wonderfully both with the sun-dried tomato rub and the couscous served alongside.
Yield 4
Number Of Ingredients 17
Steps:
- Preheat oven to 425ºF (220ºC). Remove the giblets and neck from the chicken. Place the chicken on a rack in a small roasting pan.
- Combine the salt, fresh ground pepper, fennel seed, marjoram, garlic, half of the olive oil, wine, lemon peel, fresh lemon juice and sun dried tomatoes in food processor. Pour over outside and into the inside cavity of the chicken. Place lemon halves in the bird cavity.
- Cut the onion in chunks and the mushrooms in half. Mince the pitted olives. Sprinkle around the outside of the bird.
- Put the chicken in the oven and roast until an instant-read thermometer inserted in the chicken breast reads 180°F (82°C).
- Boil water in saucepan and stir in remaining olive oil and couscous with a fork; add lemon juice and fresh minced basil. Season with pepper to taste.
Nutrition Facts :
ROASTED MEDITERRANEAN CHICKEN
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
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
Sauteed chicken simmered in a sauce of tomatoes, olives, white wine, garlic, and herbs. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 20 minutes.
Provided by Robyn Webb
Categories World Cuisine Recipes European Italian
Yield 6
Number Of Ingredients 12
Steps:
- Heat the oil and 2 tablespoons white wine in a large skillet over medium heat. Add chicken and saute about 4 to 6 minutes each side, until golden. Remove chicken from skillet and set aside.
- Saute garlic in pan drippings for 30 seconds, then add onion and saute for 3 minutes. Add tomatoes and bring to a boil. Lower heat, add 1/2 cup white wine and simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.
- Return chicken to skillet and cover. Cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste and serve.
Nutrition Facts : Calories 221.8 calories, Carbohydrate 7.2 g, Cholesterol 68.4 mg, Fat 6.2 g, Fiber 1.6 g, Protein 28.6 g, SaturatedFat 1 g, Sodium 268.1 mg, Sugar 3.2 g
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