Baked Mediterranean Chicken Recipes

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.

Steps:

• Preheat oven to 375 degrees.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Season chicken with salt and pepper; working in batches, add chicken to skillet, skin-side down, and cook until golden brown, 5 to 7 minutes. Turn chicken and cook 3 minutes more. Transfer to a large baking dish.
• Drain oil from pan and return to medium heat. Add white wine to deglaze and use a wooden spoon to scrape up browned bits from bottom of pan. Whisk in red-wine vinegar, mustard, light-brown sugar, and dates; simmer until reduced by half, 3 to 4 minutes.
• In a medium bowl, mix together remaining tablespoon olive oil, thyme, olives, capers, and cherry tomatoes; season with salt and pepper and toss to combine. Evenly distribute olive mixture over chicken and top with pan sauce. Transfer to oven and bake until chicken is cooked through, 55 to 65 minutes. Sprinkle with parsley and serve.

Steps:

• Cook the bulgur as the label directs; season with salt.
• Whisk the olive oil, vinegar, shallot, cumin and mustard in a medium bowl, then season the dressing with salt and pepper. In a separate bowl, toss half of the dressing with the chicken. Toss the remaining dressing with the kale, romaine, cucumber, bell pepper and tomatoes.
• Divide the bulgur among 4 bowls, then top with the kale mixture and chicken. Top with hummus and sprinkle with parsley. Serve with pita bread.

Steps:

• Combine the flour and cayenne in a shallow bowl. Heat the olive oil in a medium skillet on medium flame until hot.
• Dredge the chicken in the flour mixture, shaking off any excess flour. Place the chicken in the hot skillet and cook until lightly golden, about 3 minutes.
• Turn the chicken over, add the lemon juice, lemon slices, garlic, olives, 1 1/2 tablespoons of the parsley, and the salt and pepper. Cook for 8 to 10 minutes, shaking the pan occasionally and stirring the olive mixture gently to avoid burning the garlic.
• Add the butter to the pan, shaking to combine the sauce.
• Place the chicken breasts on a serving plate, then pour the olive mixture over the top. Garnish with the remaining 1 1/2 tablespoons of the fresh parsley.

Steps:

• Heat the oil and 2 tablespoons white wine in a large skillet over medium heat. Add chicken and saute about 4 to 6 minutes each side, until golden. Remove chicken from skillet and set aside.
• Saute garlic in pan drippings for 30 seconds, then add onion and saute for 3 minutes. Add tomatoes and bring to a boil. Lower heat, add 1/2 cup white wine and simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.
• Return chicken to skillet and cover. Cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste and serve.

Steps:

• Heat the oil and 2 tablespoons white wine in a large skillet over medium heat. Add chicken and saute about 4 to 6 minutes each side, until golden. Remove chicken from skillet and set aside.
• Saute garlic in pan drippings for 30 seconds, then add onion and saute for 3 minutes. Add tomatoes and bring to a boil. Lower heat, add 1/2 cup white wine and simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.
• Return chicken to skillet and cover. Cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste and serve.

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.

Steps:

• Preheat oven to 200°C Heat the oil in a 3L (12-cup capacity) flameproof, ovenproof baking dish over medium heat.
• Add the chicken drumsticks and cook, turning occasionally, for 5 minutes or until browned all over.
• Transfer to a plate and cover with foil to keep warm. Repeat with the chicken thigh cutlets.
• Add the potato to the dish and cook, turning occasionally, for 5 minutes or until golden. Remove from heat.
• Add the chicken to the potato in the dish and top with tomato, olives and garlic. Sprinkle with rosemary. Pour over the wine. Season with salt and pepper.
• Bake in oven for 45 minutes or until the chicken is cooked through and potato is tender. Serve immediately.

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the peppers and onion on a big baking tray with half the oil. Transfer to the oven and cook on the top shelf for 10 mins.
• Meanwhile, carefully make a pocket between the skin and the flesh of each chicken breast, but don't pull off the skin completely. Push equal amounts of cheese under the skin, smooth the skin back down, brush it with the rest of the oil, season, then add to the tray along with the tomatoes and olives. Return to the oven and cook for 25-30 mins more until the chicken is golden and cooked. Serve with baked potatoes, if you like.

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°.