Mediterranean Baked Chicken

This one-pan Mediterranean baked chicken is a perfect balance of convenience and bold flavors. Juicy chicken, marinated artichokes, and a medley of vibrant ingredients come together in a deliciously simple meal.

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Course: Dinner

Cuisine: Mediterranean

Keyword: Baked Chicken

Prep Time: 1

Cook Time: 30

Total Time: 1 30

Servings:

Calories: 612kcal

Ingredients

For the Marinade

2 jar (14 oz.) marinated artichoke hearts (reserve juice)
2 garlic cloves, thinly sliced
Leaves from 4 sprigs fresh oregano
1½ lbs boneless, skinless chicken thighs

For Baking

2 tbsp olive oil, divided
1 small red onion, thinly sliced
1 pint cherry tomatoes (left whole)
Reserved artichoke hearts, quartered
1 can (14 oz.) white beans (drained & rinsed)
¼ cup Kalamata olives, roughly chopped
1 (8 oz.) tub marinated bocconcini (mini mozzarella balls), drained
Salt and freshly ground black pepper, to taste

For Garnish

¼ cup parsley, roughly chopped
2 tbsp basil leaves, cut into ribbons

Instructions

Marinate the Chicken

Drain the artichoke hearts, reserving the juice.
In a large bowl, combine 2 tablespoons of the reserved artichoke juice, sliced garlic, and oregano leaves.
Cut the chicken into thirds (about 1 ½-inch strips) and add to the marinade.
Cover and refrigerate for at least 1 hour (up to 3 hours for deeper flavor).

Bake the Dish

Preheat the oven to 400°F (200°C).
In a large roasting pan (at least 13½ x 11 inches), toss the sliced onions and cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper.
Roast on the center rack for 15-20 minutes, stirring occasionally, until the onions are soft and the tomatoes start to burst.

Prepare the Chicken

While the vegetables roast, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Season the chicken with salt and pepper. Sear on both sides until browned (working in batches), then transfer to a plate. The chicken will be slightly undercooked

Finish Baking

Remove the roasting pan from the oven. If the onions are not yet soft and sticky, bake for an additional 3-5 minutes.
Add the chicken, quartered artichokes, white beans, and olives to the pan (but not the bocconcini). Stir gently.
Return to the oven and roast for 7-10 minutes, or until the chicken is fully cooked.

Serve & Garnish

Remove the pan from the oven and add the bocconcini. Gently toss—the residual heat will soften the cheese.
Garnish with parsley and basil. Drizzle with extra reserved artichoke juice if desired.

Notes

For extra flavor, drizzle additional artichoke juice over the final dish.
If your roasting pan is too small, use two pans to avoid steaming the ingredients instead of caramelizing them.
Swap bocconcini for crumbled feta for a tangier taste.
Use either cannellini or Great Northern beans.

Nutrition

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