Mediterranean Roasted Chicken And Veggies Recipes

MEDITERRANEAN CHICKEN AND VEGETABLES

Exotic but irresistible, this chicken dish is scented with rosemary and garlic, with meat roasting alongside zucchini, potatoes, and other veggies.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h35m

Yield 6

Number Of Ingredients 11

Mediterranean Chicken and Vegetables image

Steps:

In small bowl or measuring cup, mix marinade ingredients.
In large resealable food-storage plastic bag, place chicken thighs. In another large resealable food-storage plastic bag, place potatoes, zucchini, bell pepper and onion. Pour half of the marinade over contents in each bag. Seal bags; turn to coat contents with marinade. Refrigerate at least 30 minutes but no longer than 6 hours, turning bags occasionally.
Heat oven to 400°F. Line 15x10x1-inch pan with foil. Place chicken thighs, skin side up, on one side of pan and vegetables on other side of pan. Pour any remaining marinade over chicken and vegetables.
Bake 35 to 45 minutes or until vegetables are tender and juice of chicken is clear when thickest part is cut to bone (180°F), spooning juice in pan over chicken and vegetables halfway through bake time. Sprinkle with shredded Parmesan cheese if desired.

Nutrition Facts : Calories 430, Carbohydrate 28 g, Cholesterol 85 mg, Fat 2 1/2, Fiber 4 g, Protein 28 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 4 g, TransFat 0 g

Ingredients

1/2 cup lemon juice
3 tablespoons olive oil
2 teaspoons dried rosemary leaves
1/2 teaspoon salt
1/4 teaspoon pepper
8 cloves garlic, chopped
6 chicken thighs (about 2.25 lb)
2 large red potatoes, cut into 1/2-inch pieces
2 small zucchini, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces, pieces separated

MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES

A healthy dish, full of sunshine flavours

Provided by Good Food team

Categories Dinner, Lunch

Time 55m

Number Of Ingredients 9

Mediterranean chicken with roasted vegetables image

Steps:

Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, courgette, 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 30 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 568 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 37 grams carbohydrates, Fiber 7 grams fiber, Protein 42 grams protein, Sodium 2.16 milligram of sodium

Ingredients

250g baby new potatoes, thinly sliced
1 large courgette, diagonally sliced
1 red onion, cut into wedges
1 yellow pepper, seeded and cut into chunks
6 firm plum tomatoes, halved
12 black olives, pitted
2 skinless boneless chicken breast fillets, about 150g/5oz each
3 tbsp olive oil
1 rounded tbsp green pesto