dinner tonight: mediterranean baked chicken

mediterranean baked chicken | The Clever Carrot

This is my kind of food.

A simple baked chicken dish packed with Mediterranean flavors. Everything cooks in one pan so that all of the ingredients can happily infuse. I like to brown the chicken first and then roast it alongside plump cherry tomatoes, red onions, and white beans. It comes out of the oven 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 without having to do a thing. The second trick is to toss in plently of fresh herbs right before serving. I like to use chopped basil and parsley. The smell in your kitchen will be out of this world!

mediterranean baked chicken | The Clever Carrot

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. I like to serve this with homemade bread and a nice green salad. Any leftovers are great mixed through with pasta.

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

Tips:

  • 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. 
4.6 from 16 reviews
dinner tonight: mediterranean baked chicken
 
Author:
Serves: 4-6
Ingredients
Marinade
  • 1½ lbs. chicken breast or thighs (boneless & skinless)
  • 2 garlic cloves, thinly sliced
  • 2-3 tbsp. marinade from artichoke hearts
  • 4 sprigs of fresh oregano, leaves stripped
Bake
  • 2 small red onions, thinly sliced
  • 1 pint grape or cherry tomatoes, left whole
  • 1x 14 oz. jar marinated artichoke hearts
  • 1x 14 oz. can white beans, drained & rinsed (I used northern white beans)
  • ½ c. Kalamata olives, pitted
  • 1 small tub marinated bocconcini
  • olive oil
  • salt & pepper
Garnish
  • fresh basil & parsley, to taste
Instructions
  1. For the marinade, drain the artichoke hearts reserving its juice in a small bowl. Pat the artichokes dry with a paper towel and set aside. To another bowl, add 2-3 tbsp. of the reserved artichoke juice, garlic, and oregano leaves (if you have any artichoke juice leftover, save it to drizzle over the dish when finished). Cut the chicken into 1½ inch strips and add to the bowl. Drizzle with olive oil and mix well to coat. Marinate for at least 1 hour, maximum 3 hours.
  2. When you’re ready to start cooking, preheat your oven to 400 F.
  3. To a large roasting pan, add the sliced onions and tomatoes. Toss with olive oil and season with salt and pepper. Cook (stirring occasionally) until the onions are soft and the tomatoes begin to burst, about 15-20 minutes.
  4. Meanwhile, in a large skillet warm 1 tsp. of olive oil over moderate heat. Brown the chicken on both sides, working in batches. The chicken will be slightly undercooked.
  5. Remove the roasting pan from the oven. At this point, the onions should be soft and sticky. If not, cook for an additional 5 minutes.
  6. To the pan, add the chicken, artichoke hearts, beans, and olives (not the bocconcini- if you add the cheese too early it will melt all over the place). Roast for about 5-7 minutes or until the chicken is cooked through.
  7. Roughly chop a large handful of both basil and parsley.
  8. Remove the chicken from the oven. Now add the bocconcini and herbs and toss gently to combine. The heat from the pan will melt the cheese. Drizzle with a little good quality olive oil and extra artichoke juice if desired.
  9. Serve immediately with crusty bread and a nice green salad.
Notes
*If you prefer, feel free to substitute chicken legs, thighs, or breast (skin on, bone-in) for this recipe. Your cooking time will vary according to size.

Comments

  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!

  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!

    • Emilie says

      Welcome Laney!!! Thank you so much for your kind words. I hope you like the recipe :)

      • 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!

  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 :)

    • Emilie says

      Hi Sandy! So glad you liked it! It’s definitely a great dish to entertain with. Happy cooking! :)

  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?

    Thanx…

    • 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 :)

  16. says

    I saw this on pinterest, and I ran to the store! I am making it right now! I hope it turns out as good and as pretty as yours!

  17. Susan says

    Made this tonight from Pinterest…so delicious!! Do you have your own boards on Pinterest I can follow?

    • 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 :)

  18. 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.

  19. 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!

    • Emilie says

      Thank you so much Andrea! I hope you and your boyfriend like the recipe! :)

  20. 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!

  21. S Pugh says

    Does anyone have the nutritional information on this, or know where I can find it?

  22. 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.

  23. 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 :)

  24. Stephanie says

    Can I do this without browning the chicken first? Just throw it all in a pan and go?

    • 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. :)

  25. 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!

  26. 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.

  27. 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! :)

  28. 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 :)

  29. 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.

  30. 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! :)

  31. 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.

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