Mediterranean Chicken Bake Recipe

Ingredients

Marinade

• 0.25 cup olive oil
• 1 lemon, zested
• 4 cloves garlic, minced or pressed
• 1 tablespoon fresh rosemary, chopped
• 1.5 teaspoons dried oregano
• 1 teaspoon ground coriander
• 0.5 teaspoon smoked paprika
• 1 tablespoon dijon mustard
• 1.5 teaspoons salt
• 0.5 teaspoon pepper

Chicken and Vegetables

• 1.5 pounds skinless boneless chicken thighs (or breasts)
• 15 ounces chickpeas, canned or soaked and cooked
• 0.5 cup kalamata olives
• 15 ounces artichoke hearts (in water or frozen)
• 1 yellow bell pepper
• 1 cup cherry or grape tomatoes
• 1 small red onion (or 1/2 large)
• 0.25 cup lemon juice

Instructions

Prepare the Marinade

1. Preheat the oven to 450F. Mix together olive oil, lemon zest, garlic, rosemary, oregano, coriander, smoked paprika, dijon mustard, salt and pepper. Reserve 1 1/2 tablespoons of the marinade in a separate bowl and set this aside.
2. Rub the larger portion of marinade on the chicken thighs. Let them sit for at least 1/2 an hour, longer is even better, up to overnight.

Assemble and Bake

1. Gently toss the reserved marinade with the chickpeas, olives, artichoke hearts, bell pepper, cherry tomatoes, and onion together. Add a splash more olive oil if needed.
2. Line a baking sheet with parchment or oil it well. Arrange chicken and veggie mixture on the pan in mostly a single layer. Gently spoon lemon juice over the top being mindful of the rub. Sprinkle with a little salt and pepper (optional!).
3. Bake for 20 minutes until chicken thighs are 175F or breasts reach 165F.

Notes

• For best results, marinate the chicken for at least 30 minutes, or overnight for even more flavor.
• Use frozen artichoke hearts for a firmer texture, or canned for convenience.
• Serve over couscous, rice, or with crusty bread to soak up the delicious pan juices.