Mediterranean Herb Baked Chicken Recipes

EASY MEDITERRANEAN BAKED CHICKEN BREAST

Easy Mediterranean Baked Chicken Breast image

One of our go-to recipes for chicken breast that we make often during the week because it's so easy. Chicken breast gets marinated in Mediterranean flavors like lemon juice, olive oil, and herbs and then baked in the oven.

Provided by Silke

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h

Yield 2

Number Of Ingredients 7

Ingredients

2 (8 ounce) skinless, boneless chicken breasts
salt and freshly ground black pepper
¼ cup olive oil
¼ cup freshly squeezed lemon juice
1 clove garlic, minced
½ teaspoon dried oregano, or more to taste
¼ teaspoon dried thyme, or more to taste

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.

Nutrition Facts : Calories 501 calories, Carbohydrate 3.5 g, Cholesterol 129.2 mg, Fat 32.5 g, Fiber 0.4 g, Protein 47.4 g, SaturatedFat 5.3 g, Sodium 191.3 mg, Sugar 0.8 g

MEDITERRANEAN HERB BAKED CHICKEN

Mediterranean Herb Baked Chicken image

The selection of spices used in this dish create an exotic aroma. I love the combination of olives, capers and tomatoes. It's one of my favorites. You could serve it with steamed couscous, but we prefer it with rice. Plan ahead as it needs to marinate.

Provided by MarieRynr

Categories Chicken Thigh & Leg

Time 9h

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1/2 cup chopped fresh parsley
1/4 cup chopped fresh cilantro, plus
1 whole fresh cilantro stem, for garnish
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon paprika
3 lbs skinless chicken thighs, bone in or 3 lbs chicken pieces
1 (14 1/2 ounce) can chopped plum tomatoes
1/2 cup chicken broth
1/2 cup chopped green olives
1 tablespoon capers, rinsed
1 tablespoon grated lemon, zest of
2 teaspoons fresh lemon juice
salt
cooked rice, to serve

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.

BAKED MEDITERRANEAN CHICKEN

Baked Mediterranean Chicken image

This Baked Mediterranean Chicken is made with chicken, potatoes, onion and tomatoes, everything comes together in a pan in the oven so you can spend less time in the kitchen cooking dinner.

Provided by Mariam E.

Categories Main Course

Time 1h40m

Number Of Ingredients 16

Ingredients

1 tbsp olive oil
¼ cup lemon juice (juice from 1 lemon)
1 tbsp minced garlic
1 tsp dried oregano
1 tsp paprika
½ tsp ground black pepper
½ tsp salt
2 lb chicken thighs and drumsticks (skin on and bone in)
2 medium red onions (quartered)
5-6 red potatoes (quartered)
¾ cup low sodium chicken stock
8 oz grape tomatoes
2 tbsp olive oil
salt to taste
1 tsp ground black pepper
2 tbsp chopped parsley (for garnish)

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.

Nutrition Facts : Calories 662 kcal, Carbohydrate 53 g, Protein 36 g, Fat 35 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 116 mg, Sodium 467 mg, Fiber 7 g, Sugar 8 g, UnsaturatedFat 23 g, ServingSize 1 serving

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