Best 3 Roasted Mediterranean Chicken Recipes

Embark on a culinary journey to the sun-kissed shores of the Mediterranean with our delectable Roasted Mediterranean Chicken. This dish is a symphony of flavors, combining the vibrant zest of lemon, the aromatic allure of garlic and oregano, and the savory richness of olives and feta cheese. The chicken, roasted to perfection, emerges from the oven with a golden-brown skin and succulent, tender meat. Alongside the chicken, you'll find an array of tantalizing recipes that celebrate the diverse culinary heritage of the Mediterranean region. From the classic Greek salad, with its refreshing blend of cucumbers, tomatoes, onions, and feta, to the creamy and flavorful hummus, made from chickpeas, tahini, and lemon juice, each recipe captures the essence of Mediterranean cuisine. Indulge in the delightful simplicity of grilled vegetables, roasted with olive oil and herbs, or savor the tangy goodness of tzatziki sauce, a yogurt-based dip flavored with cucumber, garlic, and dill. With this collection of recipes, you'll bring the vibrant flavors of the Mediterranean to your table, creating a feast that will transport your taste buds to sun-soaked shores.

Here are our top 3 tried and tested recipes!

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 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

ZESTY ROASTED CHICKEN WITH MEDITERRANEAN POTATOES

Zesty Roasted Chicken with Mediterranean Potatoes image

Provided by Serena Palumbo

Time 40m

Yield 2 servings

Number Of Ingredients 17

Ingredients

2 chicken thighs, bone-in
1/2 cup lemon juice
1/2 cup orange juice
1 tablespoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 tablespoon grated orange zest
1 cup chicken broth
3 russet potatoes
2 tablespoons extra-virgin olive oil
4 tablespoons capers
1/2 cup pitted and chopped black olives
1/2 cup crumbled feta cheese
Kosher salt and freshly ground black pepper
Basil leaves, for garnish
Mint leaves, for garnish
Parsley leaves for garnish

Steps:

Chicken:
Preheat the oven to 375 degrees F.
In a large bowl, toss the chicken with the citrus juices, lemon zest and salt and pepper, to taste. Let sit for a few minutes.
In a large saute pan over medium-high heat, add the olive oil. When the oil is hot, remove the chicken from the marinade, shaking off the excess. (Do not discard the marinade.) Season the chicken with salt and pepper, to taste, and sear on both sides in the hot oil. Transfer the chicken to a baking sheet and finish cooking the chicken in the oven. Cook until internal temperature reaches 165 degrees F on an instant-read thermometer, about 10 to 12 minutes. Reheat the same saute pan over medium-high heat. Pour in the marinade and deglaze the pan. Stir with a wooden spoon and scrape up any brown bits on the bottom. Add the orange zest and the chicken broth and simmer to reduce by 2/3.
Potatoes: Peel and cut the potatoes into small chunks. Add them to a medium pot over medium heat. Cover with water and bring to a simmer. Cook them until al dente. Drain the potatoes well. Heat a large saute pan over medium-high heat and add 2 tablespoons olive oil. Add the potatoes and saute for 1 to 2 minutes. Turn off the heat and gently stir in the capers, black olives and feta cheese. Season salt and pepper, to taste. Transfer to a serving bowl and garnish with basil, mint and parsley.
Arrange the chicken on a serving platter and serve with the potatoes.

Tips:

Use a variety of Mediterranean herbs and spices. This will give your chicken a complex and flavorful taste. Some good options include oregano, thyme, rosemary, basil, garlic, and paprika.
Marinate the chicken overnight. This will help the flavors to penetrate the chicken and make it more tender.
Roast the chicken at a high temperature. This will help to create a crispy skin and juicy interior.
Serve the chicken with a variety of sides. Some good options include roasted vegetables, rice, pasta, or salad.

Conclusion:

Roasted Mediterranean chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its flavorful marinade and crispy skin, this chicken is sure to be a hit with your family and friends. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!