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Recipes - Mediterranean Baked Chicken Recipe

Recipe Name

Mediterranean Baked Chicken

Submitted by akaquarius
Recipe Description From The Clever Carrot
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 60 Cook Time (minutes) 30 Ready In (minutes) 90
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
3/4
cupArtichokes, jars or cans (Marinated)
2
clovesgarlic minced
2
tablespoonsoregano sprigs
1
1/2
pound, rawchicken thighs
2
tablespoonolive oil
1
smallRed onion, thinly sliced
2
cup cherry tomatoesCherry Tomatoes
1
3/4
cupbeans
1/2
jar (5 oz)Olives, Green Calamata, coarsely chopped
8
ounceboconcini balls
1
dashblack pepper
1/4
cupparsley, chopped
2
tablespoonBouquet Garni or MIxed herbs with Thyme/Basil/Sage/Bay leaves
Steps
Sequence Step
1Marinade: drain the artichokes hearts reserving the juice. To a large bowl, add 2 tbsp. of artichoke juice, garlic, and oregano leaves.
2Cut the chicken into thirds, about 1½- inch strips. Add to the bowl. Cover with plastic wrap, and refrigerate for at least 1 hour, maximum 3 hours.
3Bake: preheat your oven to 400 F.
4Add 1 tablespoon of olive oil, sliced onions, and tomatoes to a large roasting pan. Season with salt and pepper and toss to combine. Roast in a pan that is at least 13-1/2" x 11" on the center rack stirring occasionally, until the onions are soft and the tomatoes begin to burst, about 15-20 minutes.
5Meanwhile, prepare the chicken. In a large skillet warm 1 tablespoon of olive oil over moderate heat. Season the chicken with salt and pepper. Brown the meat on both sides, working in batches and transfer to a plate. The chicken will be slightly undercooked.
6Pat the artichokes dry with a paper towel. Cut into quarters.
7Remove the roasting pan from the oven; the onions should be soft and sticky. If not, bake for an additional 3-5 minutes.
8Add the chicken, artichoke hearts, beans, and olives to the pan (not the bocconcini- if you add the cheese too early it will melt all over the place). Roast for about 7-10 minutes until the chicken is cooked through.
9To serve, add the cheese and toss gently. The heat from the pan will soften the cheese. Top with parsley and basil leaves, and drizzle with extra artichoke juice if desired.






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