This is a any night of the week meal. Comes together quickly with minimal effort. I was pretty busy yesterday getting ready to host my granddaughters 2nd birthday party. My daughter and I blew up 120ish balloons; with a little air machines help, best $15 spent. This morning I am going to frost the cake I made. Confession, I made the cakes on Friday afternoon, woke up Saturday morning to a thought of oh crap I made a 3 tiered cake not just 3 same size cakes. Tiered would be for a wedding not a 2 year old’s birthday. I made more cake that morning and now have leftovers cake in the freezer. I guess that’s not all terrible. At least I didn’t frost it and then realize I went in the wrong direction.
OK back to chicken. I had some chicken thighs in the fridge, kind of a thing with me. There is always some chicken in the fridge and/or freezer. I grabbed a bowl and added a few ingredients to marinate the chicken for probably 30 minutes, I bet it would be even better if I left it in it longer. It sat marinating while I cut up the veggies and minced the garlic. It worked out great and super easy. Also very versatile, I always say use what you have on hand. Take a look around and add what you have and like. I had one sweet potato so that was used, grabbed a couple of russet potatoes and some onions and I didn’t have cherry tomatoes but I since tomatoes are not in season and are pretty tasteless at the moment, I usually buy these medium sized Campari tomatoes, they at least have flavor.
Mediterranean Chicken Bake
Equipment
- 1 large sheet pan
Ingredients
Marinade
- 1 package chicken thighs and/or Drumsticks Bone in, I had boneless on hand
- ½ cup lemon juice I had half a lemon so I substituted OJ
- 6 cloves Garlic minced
- 2 teaspoons Dijon mustard
- 2 tablespoons Honey
- 1 tablespoon dried oregano or use thyme, rosemary
- 2 teaspoons paprika
- 1 tablespoon olive oil
- Kosher salt and black pepper
Bake
- 2-3 medium potatoes peeled and cut into large chunks
- 1 large onion peeled and cut into large pieces
- Handful of cherry tomatoes keep them whole
- 1 cup chicken broth
- Kosher salt and black pepper
Instructions
- Take all the marinade ingredients into a large bowl, stir together and add the chicken. You can let this sit while you prepare the veggies and let the oven pre-heat. Or let it sit overnight and have this the following night.
- Preheat the oven to 350℉
- Peel and cut the veggies you are using. Mince the Garlic. Add the prepared veggies to the sheet pan. If you are using cherry tomatoes, you can leave those off for the first 20 minutes of cooking the chicken. Just so they stay intact a little better. Season the veggies with salt and pepper to taste. Place the chicken around the pan, add the remaining marinade around as well as the chicken broth.
- Add the sheet pan to the oven, bake for 20-25 minutes, then add the tomatoes and bake for another 20-30 minutes until the chicken and veggies are cooked through.
Recipe adapted: recipetineats