Best Mediterranean Baked Chicken Recipes

EASY MEDITERRANEAN BAKED CHICKEN BREAST

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.

MEDITERRANEAN BAKED CHICKEN WITH LEMON

Steps:

• In a small bowl, whisk the first eight ingredients until blended. Pour 1 cup marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 1 hour. Cover and refrigerate remaining marinade., Preheat oven to 350°. Arrange lemon slices in two greased 11x7-in. baking dishes. Drain chicken, discarding marinade in bag. Place chicken over lemon slices. Mix spice blend ingredients; sprinkle over chicken. Drizzle with reserved marinade. Bake, covered, 35-40 minutes or until a thermometer reads 165°.

MEDITERRANEAN BAKED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a your desired thickness. Season with salt and pepper. Place chicken in a baking pan.
• Combine 3/4 of the lemon juice, onion, 1/4 cup olive oil, garlic, and oregano in a bowl. Pour marinade over the chicken.
• Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Saute tomatoes for 3 minutes. Add spinach; season with salt and remaining lemon juice. Cook and stir until spinach is slightly wilted, 1 to 2 minutes. Pour over the chicken in the pan. Sprinkle feta cheese on top.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

MEDITERRANEAN BAKED CHICKEN WITH PASTA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Sprinkle all sides of eggplant with salt; let rest to release moisture, about 30 minutes. Rinse off the salt. Make deep, crisscross cuts through the eggplant flesh, leaving the skin intact.
• Place eggplant and zucchini on a baking sheet; drizzle with 2 tablespoons olive oil.
• Place chicken thighs in a baking dish. Combine 1 1/2 tablespoons olive oil and balsamic vinegar in a bowl and drizzle over chicken. Cover with aluminum foil.
• Bake vegetables and chicken in the preheated oven until zucchini is tender, about 12 minutes. Remove the zucchini; continue baking until eggplant is soft and and chicken juices run clear, 13 to 17 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Heat the remaining olive oil in a saucepan over medium heat. Cook onions and garlic until onions are translucent, about 5 minutes. Add tomato sauce, basil, and pepper. Bring sauce to a boil. Cover; let simmer until flavors meld, about 30 minutes.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Pour sauce over the spaghetti. Place the chicken, eggplant, and zucchini on top.

MEDITERRANEAN-STYLE BAKED CHICKEN

Steps:

• Preheat oven to 350 degrees F.
• Combine chicken, prunes, olives, wine, vinegar, oil, oregano, capers, garlic, chili pepper flakes, salt, and bay leaves. Cover and marinate in refrigerator at least 15 minutes and up to 24 hours. If marinating overnight, combine ingredients in a zip-top bag, seal and refrigerate.
• Arrange chicken in a single layer in a casserole dish. Pour marinade over chicken. Sprinkle the sugar evenly over the chicken. Transfer the pan to the oven to bake.
• Bake until chicken is cooked white throughout and top is golden-brown, 40-50 minutes.
• Remove chicken pieces to a plate and top with the remaining pan juices.
• Remove bay leaves before sprinkling basil over the chicken. Serve immediately.

MEDITERRANEAN HERB BAKED CHICKEN

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.

EASY MEDITERRANEAN BAKED CHICKEN

Steps:

• Heat oven to 425ºF.
• Spread mushrooms and onions onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with chicken.
• Combine tomatoes, dressing and garlic powder; spoon over chicken. Sprinkle with cheese.
• Bake 30 min. or until chicken is done (165ºF).

BAKED MEDITERRANEAN CHICKEN AND RICE

Steps:

• Heat oven to 180*C.
• Season the chicken with salt and freshly ground pepper.
• Heat the olive oil in a flameproof casserole (You'll need one with a lid) and brown the chicken all over.
• Transfer to a plate.
• Fry the onion and red pepper in the casserole for a couple of minutes, then stir in the garlic and rice.
• Pour in the wine and passata and add the olives, sun dried tomatoes and basil.
• Season, stir well and bring to a simmer.
• REturn the chicken to the pan, push it into the liquid.
• Cover and bake for 45 minutes.
• Scatter with basil leaves, Parmesan and a grinding of pepper to serve.

BAKED CRANBERRY CHICKEN RECIPE WITH ROSEMARY | THE MEDITERRANEAN DISH

Steps:

• In a small bowl, combine the cranberries, brown sugar, and white wine vinegar. Set aside for now.
• Pat the chicken pieces dry. Rub the chicken with the minced garlic on both sides (make sure to apply some of the garlic underneath the chicken skins). Season well with salt and pepper. Combine the rosemary and paprika then apply to the chicken pieces on both sides and again underneath the skin.
• In a large bowl or deep enough dish, mix the olive oil, lemon juice and 2 tbsp white wine vinegar. Now add the chicken, celery, onions, and used lemon halves. Work everything together with clean hands. Set aside to marinate just for 15 minutes or so.
• Preheat the oven to 425 degrees F.
• Heat 1 tbsp olive oil in a skillet. Place the chicken skin side down to brown on medium-high for 5 minutes. Turn over and brown on the other side.
• Place the chicken, onions, celery, lemon halves and any liquid from the marinade in a lightly oiled baking pan. Add 1/2 cup water or chicken broth, then add the sugared cranberries.
• Bake in the 425 degrees F heated-oven for 35 to 40 minutes or until the chicken is fully cooked through. Serve hot with Lebanese rice and your favorite salad.

MEDITERRANEAN BAKED CHICKEN

Steps:

• Preheat oven to 375F.
• Lightly butter a 2-quart casserole dish and set aside.
• Cook rotini according to package directions and drain.
• Cook shallots in butter in skillet for 1 minute, then add the flour, stirring to mix.
• Whisk in the chicken broth gradually.
• Add the mushrooms and bring to a boil.
• Cook, stirring, until the mixture thickens, 3-4 minutes.
• Remove from heat and add the cheese, stirring until the cheese melts and mixes in.
• Stir in the cooked rotini, chicken, artichoke hearts, tomatoes, and parsley.
• Pour the mixture into the casserole dish and bake for 25-30 minutes or until hot and bubbly.
• Serve garnished with more chopped parsley if you like.