dinner tonight: mediterranean baked chicken

mediterranean baked chicken | theclevercarrot.com

This is my kind of food!

A simple tray-baked chicken dish packed with Mediterranean flavors.

I like to brown the chicken first and roast it alongside plump cherry tomatoes, red onions, and white beans. It comes out all sticky and caramelized.

I have 2 secrets- the first is to use marinated artichoke hearts and bocconcini (bite-size mozzarella balls). The garlicky/vinegary marinade adds incredible flavor to the dish without having to do a thing. The second trick is to toss in plently of fresh herbs right before serving. Fresh basil and parsley will make your kitchen smell out of this world!

mediterranean baked chicken | theclevercarrot.com

If you can marinate your chicken beforehand, this dish will taste even better. If you’re pressed for time, just skip it. It will still be very good.

Serve this with homemade bread and a nice green salad. Any leftovers are great mixed through with pasta.

*UPDATE-  Since posting this Mediterranean baked chicken, I’ve come up with a couple of variations that you might enjoy:


  • Make sure to use a baking dish larger than 9x 13 inches. A large roasting pan is ideal. Overcrowding will cause the ingredients to steam rather than caramelize. Use 2 pans if necessary. 
dinner tonight: mediterranean baked chicken
Prep time
Cook time
Total time
This dish is one of my most popular recipes on the blog. It's a one-pan meal that showcases both convenience and flavor. We love it in our house too.
Serves: 4
  • 1x 14 oz. jar of marinated artichoke hearts, juice only
  • 2 garlic cloves, thinly sliced
  • 4 sprigs of fresh oregano, leaves stripped
  • 1½ lbs. boneless, skinless chicken thighs
  • 2 tbsp. olive oil, divided
  • 1 small red onion, thinly sliced
  • 1 pint cherry tomatoes, left whole
  • reserved artichoke hearts
  • 1x 14 oz. can white beans, drained & rinsed
  • ¼ c. roughly chopped Kalamata olives
  • 1x 8 oz. tub marinated bocconcini (mini-mozzarella balls), drained
  • salt
  • freshly ground black pepper
  • ¼ c. roughly chopped parsley
  • 2 tbsp. basil leaves, cut into ribbons
Kitchen Notes:
Save extra artichoke juice to drizzle over the finished dish for flavor.
You will need a roasting pan at least 13½ x 11 inches or larger. Otherwise the ingredients will steam instead of caramelize. Use 2 pans if necessary.
Swap mozzarella for crumbled feta.
Use cannellini or Great Northern beans.
  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 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.
  10. Top with parsley and basil leaves, and drizzle with extra artichoke juice if desired.


  1. says

    So you said you would bring this over tonight for dinner right?…oh don’t forget the artisan bread. I also expect a nice wine to pair with my meal…and since I’m dreaming, how about a babysitter!

    • Normandee Kinard says


      I have made this 3 or 4 times and in fact, it is in the oven baking as I write this. It is my husband’s favorite dish. The flavors are perfectly paired and My house smells wonderful. Isn’t that grand?!!

      Thank you,


  2. says

    Emilie, what a fabulous dish, with all my favourite flavours in it! There’s something very soothing about cooking an all-in-one dish like this – the kitchen is warm and smells amazing, all the flavours mingle together in the oven, and it looks absolutely magnificent when you put it on the table! :)

  3. says

    Emilie, there is nothing about this recipe that I don’t love! You capture the essence of simplicity while delivering huge flavor and the colors and ingredient combination is inspiring. As a busy mom, I’m always appreciative of these one-pot wonders and when a dish looks as good as this one, I can hardly wait to give it a try! Lovely recipe.

  4. says

    This beautiful recipe goes in the category of “Must Make Right Away”- it has all of my favorites and the photos are stunning!

      • Katie says

        I can’t see the ending of ea line? And I am trying to make it now:( it’s like it cuts off at the line??

        • Emilie says

          Hi Katie! Thanks for the heads up- there was a glitch in the mobile/tablet version. It should be working fine now! You can also view it in full on a regular computer or laptop. Enjoy the recipe!

      • says

        In the Mediterranian Baked Chicken in the first paragraph you say to cut the chicken into 1 1/2″ strips, but the pictures do not reflect that, nor do the rest of the instructions. What do you mean?

        • Emilie says

          Hi Martha,

          Great question! I’m more than happy to help you with this:

          My photography features this dish ‘close-up’ so perhaps that’s causing potential confusion with regards to the size of the chicken. The pieces might seem larger than they appear.

          In terms of the recipe instructions, a chicken thigh is generally the size of your palm. I suggest to cut into 1 1/2 inch strips so that it cooks evenly and is easier to serve/eat.

          I hope this answered your question! Please let me know if you have any other concerns! Enjoy the recipe :)

      • Nick Rizzi says

        Emilie, Sorry if i missed it, but how much chicken is this for? How many servings too? Thanks!

  5. says

    Emilie-this was fabulous! I made it for dinner the other night, using bone-in breasts, legs and thighs and it was wonderful – everyone loved it and it’s now on the list of recipes to be repeated – thanks for the hit!

  6. KT says

    Sorry, I must be blind, but I don’t see the cheese listed in the ingredients. How much do you put in?

    • Emilie says

      Don’t worry you’re not blind!!! It’s listed as bocconcini (otherwise known as bite-size mozzarella) right underneath Kalamata olives. They usually come in a small tub. I usually use the whole thing. I hope this helps!

  7. Meredith says

    Making tonight but I don’t see what you do with the remaining artichoke juice. I know 2 tablespoons went into marinate meat, but when so you add the rest…or don’t?

    • Emilie says

      Hi Meredith! It’s your choice- you can save the rest of the artichoke juice to drizzle over the dish before serving, or you can leave it out. When I made it, I found that that it didn’t need any extra juice. But it’s up to you! Good luck with the recipe. I hope you enjoy it :)

  8. Moira says

    I made this for my book club tonight and everyone loved it! I did add a little extra artichoke juice before I served it! I will definitely make this again.

  9. Shadoe says

    OMG this was SO good. I didn’t have the lettuce or bread, but I put it over couscous instead, drizzled a little extra of the left over artichoke juice over it and YUM!!!!

  10. Beth says

    Made this tonight and it was terrific!! I don’t cook a lot so I was looking for something easy and I found it with this dish. The flavors were incredible and I can’t wait to make it for more people : )

  11. Rachel says

    This looks amazing. Is there any way goat cheese would substitute for bocconcini? I am allergic to cows milk. I appreciate the hint = looks amaaaaaazing!

    • Emilie says

      Hi Rachel! Thank you!!! You can absolutely substitute with goat cheese for bocconcini (great idea!) Since this cheese melts very quickly, I would recommend adding it right before serving. This way the residual heat will gently warm it up without melting it completely. Does that make sense? Good luck…it will turn out great :)

  12. Susan says

    I made this a couple of weeks ago and it was great!!! I did substitute the beans(not a fan) for garbanzo beans and it was delicious. Just wondering- I have been trying to double every dish I make to start making freezer meals and what your thoughts are on freezing? I think all would fine to freeze except the tomatoes- afraid they might turn to mush thawing. Any suggestions?

    • Emilie says

      Hi Susan! Hmm… I’ve never frozen this dish before but I think you’re right- ditch the tomatoes and freeze everything else (minus the cheese). Right before serving, you could quickly saute the tomatoes until blistered, and then add them with the mozzarella back to the dish. I think that sounds perfect. If you experiment with this, I’d love to hear how it came out! Good luck :)

  13. Laura says

    After seeing this on Pinterest, I immediately had to make it rather than set it aside for “someday”. Am I ever glad I did. Fixed it for my mom and husband last night and it was fabulous, we each had 3 helpings and still made enough for leftovers! Made only a couple of tweeks to the recipe – since I have a lovely herb garden, I included a little fresh thyme with the basil and parsley, used a little less of the bocconcini (just because I had a partial container) so I also used about 1/4 cup crumbled goat cheese to round out the cheese. I also used shallots for my onions and black olives as I didn’t have kalamata olives in the pantry. Will be a go-to dish for my next dinner party and it was so pretty, I took a picture of it.

    • Emilie says

      That’s fantastic! I’m so glad you made the recipe!!! I also file things away for ‘someday’ which I never seem to get to… funny how that seems to happen to everyone, right?
      I love the addition of thyme and shallots in your version~ I would love to see your picture!
      Thanks for stopping by Laura :)

  14. Max says

    What a wonderful dish! I made it and we loved it!

    However there is one point I don’t understand fully: in step three when you say “cook” the onion and tomato in the roasting pan, do you mean in the oven or on the stove? I did it on the stove in a separate pan, however that makes it more complicated than just putting it in the oven I guess. Also I ended up with a lot more “sauce” than on your picture (very yummy though!) – any guesses why? To many/to large tomatoes?!

    Thanks again for sharing this great recipe!

    • Emilie says

      Hi Max!

      How wonderful to hear that you liked the recipe. It’s a family favorite as well :)

      To answer your question, the onion & tomatoes are meant to cook in the oven. But it can be done on the stove as well (like you did). The idea is to keep it all in one pan!

      You might have ended up with more sauce for a couple of reasons; too many tomatoes or the pan was too small. Overcrowding the pan will cause the tomatoes (and other ingredients) to steam rather than caramelize, therefore creating extra juice or liquid. I like to use a very large roasting pan to eliminate steaming.

      I hope this helps! Thanks for taking the time to stop by and comment :)

  15. Sonja says

    Hi! I made this dish last night. I live in the UAE and could not find marinated artichoke hearts. So I took canned artichoke and used the sauce for the marinade…it turned my chicken purple :D

    Could you give me any advise on what to do to prevent this, or an alternative to the marinade?


    • Emilie says

      Hi Sonja! Oh my goodness, purple?! You’ve got me on that one! Did you mix it with the red onion at all? That could be a possibility…
      The reason why I use marinated artichoke hearts is because they are packed in oil, not water (canned). When mixed with the artichokes and spices, it makes a flavorful marinade. Since you do not have access to them, next time drain the artichokes and pat them dry. Skip the juice in the marinade and don’t pour any extra on the finished chicken. Maybe finish with a drizzle of extra virgin olive oil.
      Hope this helps!!

    • Emilie says

      Hi Lily! I am SO glad that you and your family like the recipe!!! I’m working on a new chicken recipe as we speak…Thank you for taking the time to comment :)

    • Emilie says

      Hi Susan! Thanks for stopping by! If you’d like to follow me on Pinterest, simply click on the blue ‘P’ button at the top right section of my site. It will take you straight to my account! Enjoy :)

  16. Sand says

    Hi This sounds wonderful, making it tomorrow, do you think I can substitute with Feta instead of bocconcini ? Or, do you use the marinade from that too ? Thank you

    • Emilie says

      Absolutely! In fact, I’ve used feta myself and it is delicious. I only use the marinade from the artichokes, however marinated bocconcini adds extra flavor overall. Please let me know how it turns out! Enjoy ;)

      • Sandy says

        This was great Emilie ! The marinade on the artichokes I purchased was all oil and not a lot of flavor so I made my own, used the feta and everyone loved it. Thank you for a great dish.

  17. says

    I just saw this recipe on Pinterest and I had to come to your blog to see if it was as good as it looked. Great recipe and lots of healthy ingredients! I can’t wait to make it for my boyfriend!

  18. Denise Taber says

    This was a home run, everyone loved it. The aromas and flavors of this dish are amazing, and it is easy to prepare. Serve it with some crusty bread, that’s all you need for a perfect meal. It’s on my favorite home cooked meal list and I will be serving it often. Thank you!

    • Emilie says

      Yay! A home run? That’s wonderful! The fragrant aromas of this dish certainly take over the house, that’s for sure! I made this once in the afternoon, and when I went to go pick up my son from school my whole outfit smelled like baked chicken. It was funny (and embarrassing) at the same time ;) I’m so happy that you enjoyed the recipe… thank you for the feedback!

  19. Bonny says

    I made this dish 2 weeks ago & it was absolutely delicious. I followed the recipe exactly and had great success. Thank you for a wonderful and easy dinner recipe. I will be making this again and again.

  20. Wendy says

    Made this last night and threw in some mushrooms and yellow neck squash and garlic cloves that I had on hand. Absolutely Out of This World! My kids, aged 9,7,5 loved it too! I started following you on Pinterest, can’t wait to try some of your other recipes :)

    • Emilie says

      Hi Wendy! I am LOVING the additions you made to this recipe! And the fact that your kids ate it it too is wonderful! I wish my kids would eat this… (2 & 4) Thank you for taking the time to stop by and comment :)

    • Emilie says

      Yes! You can still throw it all in one pan and just pop it in the oven. Browning the meat first seals in the juices giving it extra flavor. If you prefer to skip this step, it will still be ok. Just keep an eye on everything as it cooks, making adjustments if need be. :)

  21. Aimee says

    One of the best things I have made lately! All of my favorite flavors and I loved the bocconcini. I will be making this again for a dinner party. So pretty!

  22. Sharon says

    Thank you for sharing this amazing recipe! I saw it on Pinterest a few months ago and have made it four times now. It is easy, delicious and oh so flexible. I’m saving my husband a plate right now and it is calling my name. Poor guy, it is probably drying out, right? I might be doing him a favor…. Truly, this is the best new dish I’ve tried in at least a year or two.

  23. Char says

    Just made this for dinner. I added eggplant and green beans to fulfil the veggie requirement and served it with risoni. Amazing and so easy! Will definitley be adding this to the rotation. Thanks!

    • Emilie says

      Hi Char! Your eggplant & green bean addition sounds divine. I happen to love eggplant, so I have a feeling I might be making your version as well! And the risoni sounds delish too. I’m glad you are adding this meal to your dinner rotation. Enjoy! :)

  24. Joan Saint-Pierre says

    If I could give it a 10, I would. It fits all my requirements for BEST FOOD to serve company and loved ones: perfectly delicious, healthy eating, easy to make and economical. Could not ask for more. Any other gems like this one?

    • Emilie says

      Hi Joan! Thank you SO much- you are too kind!! This dish is one of my favorites, because it incorporates a little something for everyone. It’s so hard to feed a family with different taste buds! Somehow it works. And you can’t beat cooking in 1 pan, right? I’m so happy that you enjoyed it. Another thing that I like to do, is to serve it with pasta. Some readers have mentioned serving it with couscous and risoni (orzo) as well. I’ve also made a ‘no-cook’ version, which we like to eat in the summer.

      As far as additional recipes, have you checked out the recipe page? I’ve just upgraded it to a visual index for easy browsing. Have a look!

      Thanks again for stopping by! I really appreciate the feedback :)

  25. Shobi says

    Sounds and looks delicious. How early can I make this to take to a dinner party? Can I reheat it or keep it warm if I make the dish a couple of hours ahead? Would love to try it this weekend.

  26. Dottie says

    I’m marinating the chicken right now. Please tell me – should I
    discard the marinade when I brown the chicken or do I include it when browning the chicken or in the roasting pan?

    • Emilie says

      Hi Dottie! Discard the marinade when you brown the chicken (don’t include it in the roasting pan) and you should be all set. Enjoy! :)

  27. Kathy R says

    Absolutely delicious! I fixed this for company the 1st time and everyone wanted the recipe.
    One problem: the ingredient list does not show cheese. So, I get to the last section of putting the dish together and it says to add cheese. Hmm… so I improvised, and put a small bit of Feta with sundried tomato and basil.
    You are right, the smells of the fresh herbs are wonderful.
    The dish takes a while to assemble, so be sure you have enough time to assemble. It took me about 2 hours to chop, cook, and assemble. I put in the warming tray of my oven to serve , and it was wonderful.
    I served it with broccoli and bread- did not put broccoli in with the chicken. The beans were not even noticeable in the final product, but added substance to the meal.
    I will make and freeze this for a trip to the beach to see how it works frozen.

    • Emilie says

      Hi Kathy! Glad you liked the dish!

      To clarify, the ingredients list includes ‘bocconcini’ which is small bite-sized mozzarella cheese. However, I love your addition of feta and sun-dried tomatoes. Sounds amazing! I’m going to try that the next time I make this :)

    • Emilie says

      Excellent! Thanks for stopping by to let me know! Sounds fabulous with the arugula salad on the side. What a perfect compliment.

  28. Kim Dimond says

    This receipe is getting a top rating from the girls at work. The link has been passed around the office and now I am finding myself on your blog. It looks like I will be spending some time here. Lots of great food to be tried and enjoyed!

    • Emilie says

      Hi Kim! Welcome! So kind of you to stop by and comment. This recipe is one of our favorites at home as well :) Enjoy!

  29. JH says

    Beautiful recipe. I hope to make this tonight for a family gathering. I do have guests who are allergic to cheese, so I will have to leave the mozzarella out. Do you think this is a deal breaker…or enough flavor will remain where we won’t miss it? Thanks!

    • Emilie says

      Thank you! You can absolutely make this without the cheese. Although it adds flavor and texture, there’s enough going on in the rest of the dish that it wouldn’t be a deal breaker. You could always serve the cheese on the side if you wish, for your guests to add as they please. I’ve also made this with goat cheese and/or feta. I hope this helps! Enjoy dinner tonight :)

    • Emilie says

      Hello! Great question! Does your husband like roasted red peppers? You could purchase the char-grilled variety (jarred) cut it into chunks, and add straight to the baking dish. It will add lovely color and flavor. Hope this helps! Have fun with the recipe, Corliss :)

  30. says

    I am cooking up this recipe as I type and it smells delish! Funny thing though, I read the bocconcini as broccolini so I bought that and added it to the pan instead. I get to the end of the recipe and it says something about cheese and I was rather confused, lol. Now I have some added green to the recipe! Luckily I have some cheese on hand :)

    • Emilie says

      Hi Tracy! Too funny- I think the broccolini is going to be awesome in this dish. Maybe I should change the cheese back to mozzarella ;) I hope you enjoy your dinner! Thanks for stopping by!

  31. Normandee says

    I’ve made this twice now. It is one of my favorite recipes. My husband gets quiet when he loves a dish and the only word he said tonight was “awesome.” I double the beans but otherwise, it is perfect in its conception. Thanks.

    • Emilie says

      Hi there! Thank you so much for the feedback- it put a HUGE smile on my face today. I’m glad you put your own twist on it too. Thanks again :)

  32. cara says

    I’m wondering if chicken breasts would be okay to substitute for the legs? I prefer lean white meat. Would you suggest bone in? Cutting into chunks or strips?

    • Emilie says

      Hi Cara!

      Absolutely- you can cut regular boneless skinless chicken breasts into strips or chunks, depending on how you want to serve them. Whatever you choose, just make sure they’re the same size for even cooking. You could even do skin on, bone in breasts as well. Keep them whole and perhaps cut in half if they’re large before serving.

      To prepare, brown the meat first (as per the recipe- non stick pan works great) and then allow it to finish cooking in the oven. Keep your eye on it so the breast meat doesn’t dry out.

      Happy cooking & have fun with the recipe :)

  33. Sarah says

    Going to cook this again for my roommates tomorrow, we all liked it last time. One quick question though I am very pressed for time tomorrow evening and am hoping to prep everything before hand. Any suggestions for what temperature would be the best to reheat it at without messing up the textures too much?

    • Emilie says

      Hi Sarah,

      So glad you and your roommates liked this dish! I would go ahead and reheat at 350 F without the cheese. When the dish has warmed through, go ahead and add the cheese at the end; the residual heat will soften it up without melting it all over the place.

      Enjoy your meal! Cheers!

  34. Stephanie says

    This dish reminded me of my mom and grandmothers cooking (they’re 100% greek). I added a 1/4-1/2 cup of lemon juice to the marinade (mostly because I’ve learned from them that anywhere you use oregano you should also use lemon!). i also added a bag of baby spinach. so delicious!

    • Emilie says

      Hi Stephanie!

      Oh yes- lemon and oregano are essential! I grow pots and pots of oregano in the summer. I love the way it smells in the warm summer heat. Plus, lemon and oregano is the base for so many of my dishes as well (I just need a lemon tree now!).

      I love your addition of spinach! So green and vibrant. Thank you for the feedback :)

  35. Barb says

    Looks great – wondering about the marinade. I’m trying to picture 2 Tablespoons of artichoke juice being enough to soak the chicken?

    • Emilie says

      Hi there!

      The 2 tbsp of artichoke juice is just of flavor, not necessarily to soak the chicken. Most marinated artichokes contain vinegar which will give the marinade some punch. The oregano and garlic flavors the chicken as well… Hope this helps! Enjoy the recipe!

  36. Katy Sturch says

    My husband picked this off the internet and made it tonight…. FANTASTIC. I mean, amazeballs. F’ril. We left the mozzarella on the side rather than in the pan, used dried oregano instead of fresh, and kept the olives whole… Other than that, he followed the recipe as directed. And we ALL loved it!! Easy *and* yummy!! Thank you so much!!

  37. Katie LaPointe says

    I can’t wait to make this recipe! It has all my favorite things….was wondering if you think it can be made in a crockpot somehow?

  38. )eannie says

    Made this for a family birthdat dinner and it was fantastic. I marinated the chicken using the artichoke juice with garlic and dried herbs. It is a visually beautiful and healthy dish that even my 6 yr old grandchild loooooved. Thanks for this gem.

  39. Kathryn Tisch says

    This is a really pretty… and great tasting dish. I also like having a use for all that extra marinated artichoke juice/oil that comes in the jars. thank you for sharing the recipe.

  40. Shannon says

    I found this recipe a couple years ago and it is now a family favorite. Especially during the cold and wet fall and winter months. The only change I make is adding an extra can of white beans. So yummy!


    • Emilie says

      Hi Shannon,

      This is one of my most popular recipes. So much so, I’ve included an updated sheet pan version in my cookbook. As always, I love the addition of more beans! Thanks for the feedback :)

    • Emilie says

      Hi there!

      You can serve it with toasted bread, rice, or roasted potatoes. Sometimes, I’ll make a bowl of light and fluffy couscous on the side, which is really delicious. And don’t forget a nice green salad! x

  41. Gabrielle Nata says

    This has been a favorite of mine for years! I was just placed on a strict diet though and was wondering if you had the nutritional facts for it. Thank you!


    • Emilie says

      Hi Gabrielle, thank you! Glad you are enjoying the recipe. It’s one of our favorites too. I don’t have the nutrition facts handy, but you can plug them into most online calculators. :)

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