Best 4 Mediterranean Chicken With Roasted Vegetables Recipes

Embark on a culinary journey to the sun-kissed shores of the Mediterranean with our delectable Mediterranean Chicken with Roasted Vegetables recipe. This dish is a vibrant symphony of flavors, textures, and colors that will tantalize your taste buds and transport you to the heart of the Mediterranean.

Savor the succulent chicken, marinated in a tantalizing blend of herbs, spices, and citrus, then roasted to perfection. Pair it with a medley of roasted vegetables, including sweet bell peppers, juicy tomatoes, tender zucchini, and earthy eggplant. Each bite offers a harmonious balance of flavors, from the smoky char of the vegetables to the savory richness of the chicken.

This recipe is a delightful exploration of Mediterranean cuisine, showcasing the vibrant flavors of fresh herbs and zesty citrus combined with the rustic charm of roasted vegetables. Whether you're a seasoned home cook or just starting your culinary adventures, this recipe is a must-try for a taste of the Mediterranean's culinary treasures.

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ONE-SKILLET MEDITERRANEAN CHICKEN RECIPE WITH TOMATOES AND GREEN OLIVES

One-Skillet Mediterranean Chicken Recipe with Tomatoes and Green Olives image

Easy Mediterranean Chicken Recipe that requires little prep, one skillet, and 15 minutes to cook! Plus, it's loaded with favorite Mediterranean flavors.

Provided by The Mediterranean Dish

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 13

Ingredients

4 boneless, skinless chicken breasts of equal size
2 tbsp minced garlic or garlic paste
Salt and pepper
1 tbsp dried oregano, divided
Private Reserve extra virgin olive oil
1/2 cup dry white wine
1 large lemon, juice of
1/2 cup chicken broth
1 cup finely chopped red onion
1 1/2 cup small-diced tomatoes
1/4 cup sliced green olives
Handful of fresh parsley, stems removed, chopped
Crumbled feta cheese, optional

Steps:

Pat the chicken breasts dry. On each side of the chicken breasts make three slits through.
Spread the garlic on both sides; insert some garlic into the slits you made. Season the chicken breasts on both sides with salt, pepper and 1/2 of the dried oregano.
In a large cast iron skillet, heat 2 tbsp of olive oil on medium-high. Brown the chicken on both sides. Add the white wine and let reduce by 1/2 then add the lemon juice and chicken broth. Sprinkle the remaining oregano on top. Reduce the heat to medium. Cover with a lid or tightly with foil. Cook for 10-15 mins turning the chicken over once (chicken's internal temperature should reach 165 degrees F.)
Uncover and top with the chopped onions, tomatoes and olives. Cover again and cook for only 3 minutes. Finally add the parsley and feta cheese. Serve with a light pasta, rice or couscous. Enjoy

Nutrition Facts : Calories 135 calories, Sugar 5 g, Sodium 580.2 mg, Fat 5.8 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 12.1 g, Fiber 2.4 g, Protein 9.6 g, Cholesterol 24.9 mg

ROASTED MEDITERRANEAN CHICKEN

Roasted Mediterranean Chicken image

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

Ingredients

cooking spray
8 small red potatoes, halved
1 (16 ounce) jar four cheese Alfredo sauce
1 tablespoon fresh lemon juice
1 tablespoon olive oil
¼ teaspoon salt
½ teaspoon ground black pepper
2 cloves garlic, minced
1 ½ pounds skinless, boneless chicken breast halves, cut into large chunks
4 Roma (plum) tomatoes, quartered
4 cloves garlic, peeled
1 tablespoon chopped fresh rosemary
12 pitted kalamata olives, cut in half

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 AND VEGETABLES

Mediterranean Chicken and Vegetables image

Exotic but irresistible, this chicken dish is scented with rosemary and garlic, with meat roasting alongside zucchini, potatoes, and other veggies.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h35m

Yield 6

Number Of Ingredients 11

Ingredients

1/2 cup lemon juice
3 tablespoons olive oil
2 teaspoons dried rosemary leaves
1/2 teaspoon salt
1/4 teaspoon pepper
8 cloves garlic, chopped
6 chicken thighs (about 2.25 lb)
2 large red potatoes, cut into 1/2-inch pieces
2 small zucchini, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces, pieces separated

Steps:

In small bowl or measuring cup, mix marinade ingredients.
In large resealable food-storage plastic bag, place chicken thighs. In another large resealable food-storage plastic bag, place potatoes, zucchini, bell pepper and onion. Pour half of the marinade over contents in each bag. Seal bags; turn to coat contents with marinade. Refrigerate at least 30 minutes but no longer than 6 hours, turning bags occasionally.
Heat oven to 400°F. Line 15x10x1-inch pan with foil. Place chicken thighs, skin side up, on one side of pan and vegetables on other side of pan. Pour any remaining marinade over chicken and vegetables.
Bake 35 to 45 minutes or until vegetables are tender and juice of chicken is clear when thickest part is cut to bone (180°F), spooning juice in pan over chicken and vegetables halfway through bake time. Sprinkle with shredded Parmesan cheese if desired.

Nutrition Facts : Calories 430, Carbohydrate 28 g, Cholesterol 85 mg, Fat 2 1/2, Fiber 4 g, Protein 28 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 4 g, TransFat 0 g

MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES

Mediterranean Chicken With Roasted Vegetables image

Make and share this Mediterranean Chicken With Roasted Vegetables recipe from Food.com.

Provided by English_Rose

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb tiny new potatoes, thinly sliced
2 zucchini, diagonally sliced
2 red onions, cut into wedges
2 yellow peppers, seeded and cut into chunks
8 roma tomatoes, halved
salt and pepper
20 black olives, pitted
4 boneless skinless chicken breasts
5 tablespoons olive oil
2 1/2 tablespoons pesto sauce

Steps:

Preheat the oven to 400°F
Spread the potatoes, zucchini, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
Mix the olive oil and pesto together until well blended and spoon evenly over the chicken.
Cover the tin with foil and cook for 40 minutes.
Remove the foil from the tin.
Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).

Nutrition Facts : Calories 472.2, Fat 21.5, SaturatedFat 3.2, Cholesterol 68.4, Sodium 295.2, Carbohydrate 39, Fiber 6.8, Sugar 8.4, Protein 33.3

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and avoid scrambling.
Choose flavorful vegetables: The vegetables in this dish are roasted with olive oil, garlic, and herbs, so it's important to choose vegetables that have a lot of flavor. Good options include bell peppers, zucchini, eggplant, and cherry tomatoes.
Don't overcrowd the pan: When you're roasting the vegetables, make sure you don't overcrowd the pan. This will prevent them from cooking evenly.
Roast the vegetables until they're tender: The vegetables should be roasted until they're tender but still have a little bit of a bite to them. This usually takes about 20-25 minutes.
Season the chicken generously: The chicken in this dish is seasoned with a mixture of paprika, cumin, coriander, salt, and pepper. Be generous with the seasonings, as this will help to flavor the chicken throughout.
Cook the chicken until it's cooked through: The chicken should be cooked until it reaches an internal temperature of 165 degrees Fahrenheit. This usually takes about 15-20 minutes.
Serve the chicken and vegetables immediately: This dish is best served immediately, while the chicken and vegetables are still hot. You can garnish the dish with fresh herbs, such as parsley or cilantro.

Conclusion:

Mediterranean Chicken with Roasted Vegetables is a delicious and healthy dish that's perfect for a weeknight meal. The chicken is tender and flavorful, and the roasted vegetables are a colorful and tasty side dish. This dish is sure to be a hit with your family and friends.