Recipe Name Mediterranean Baked Chicken Submitted by akaquarius Recipe Description From The Clever Carrot Quantity 0 Quantity Unit Prep Time (minutes) 60 Cook Time (minutes) 30 Ready In (minutes) 90

Ingredients Amount Measure Ingredient 1 3/4 cup Artichokes, jars or cans (Marinated) 2 cloves garlic minced 2 tablespoons oregano sprigs 1 1/2 pound, raw chicken thighs 2 tablespoon olive oil 1 small Red onion, thinly sliced 2 cup cherry tomatoes Cherry Tomatoes 1 3/4 cup beans 1/2 jar (5 oz) Olives, Green Calamata, coarsely chopped 8 ounce boconcini balls 1 dash black pepper 1/4 cup parsley, chopped 2 tablespoon Bouquet Garni or MIxed herbs with Thyme/Basil/Sage/Bay leaves Steps Sequence Step 1 Marinade: drain the artichokes hearts reserving the juice. To a large bowl, add 2 tbsp. of artichoke juice, garlic, and oregano leaves. 2 Cut 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. 3 Bake: preheat your oven to 400 F. 4 Add 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. 5 Meanwhile, 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. 6 Pat the artichokes dry with a paper towel. Cut into quarters. 7 Remove the roasting pan from the oven; the onions should be soft and sticky. If not, bake for an additional 3-5 minutes. 8 Add 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. 9 To 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.