Mediterranean Chicken is a dish that brings the sun-soaked flavors of the Mediterranean to your kitchen. Growing up, my yiayia (grandmother) would make a similar dish every Sunday, the aroma of herbs and spices filling her small kitchen. I’ve adapted her recipe to be quicker and easier for busy weeknights, adding my own touch with a hint of smoked paprika for depth. This long-tail recipe for baked Mediterranean chicken and vegetables is healthy, delicious, and sure to become a family favorite. Here’s how to make it.
Why You’ll Love This Mediterranean Chicken
- Bursting with fresh, vibrant Mediterranean flavors that’ll transport you straight to the sunny shores of Greece (or at least your kitchen table!).
- Quick and easy to prepare, perfect for those busy weeknights when you need a delicious meal on the table fast.
- A healthy and wholesome meal packed with protein and colorful vegetables – feel good about what you’re eating!
- Naturally halal-friendly, making it a great option for families observing halal dietary guidelines.
- Customizable with your favorite vegetables! Don’t be afraid to swap in eggplant, artichoke hearts, or whatever else you have on hand.
- Budget-friendly with readily available ingredients, so you can enjoy a gourmet meal without breaking the bank.
- The perfect way to enjoy the Mediterranean diet, known for its health benefits and delicious flavors. Trust me, this Mediterranean chicken recipe is a winner!
Ingredients for Mediterranean Chicken
- 4 boneless, skinless chicken breasts (halal-certified): This is the star of the show, providing the protein punch! I always get mine halal-certified, but feel free to use whatever works for you.
- 3 tablespoons olive oil: Liquid gold! It adds richness and helps everything cook beautifully. Go for extra virgin – you can really taste the difference.
- 2 tablespoons lemon juice (freshly squeezed): Trust me on this, freshly squeezed is the ONLY way to go. It brightens up all the flavors and helps tenderize the chicken.
- 4 cloves garlic, minced: Because what’s Mediterranean cooking without garlic? Minced finely so you get that pungent aroma in every bite.
- 1 teaspoon dried oregano: A classic! It lends that earthy, savory note that screams “Mediterranean.”
- 1 teaspoon dried thyme: Another must-have! It complements the oregano perfectly, adding a subtle herbal depth.
- ½ teaspoon smoked paprika: This is my little secret weapon! It adds a hint of smoky depth that takes this baked Mediterranean chicken to the next level.
- ¼ teaspoon red pepper flakes (optional): Just a pinch if you like a little kick! Adjust to your preference.
- Salt and black pepper to taste: Don’t skimp on the seasoning! It’s essential for bringing out all the flavors.
- 1 cup cherry tomatoes, halved: These little guys burst with sweetness and acidity as they roast – so delicious!
- 1 medium red onion, sliced into wedges: Adds a sweet and savory base to the veggie medley.
- 1 zucchini, sliced into half-moons: A mild and versatile veggie that soaks up all the yummy flavors.
- 1 bell pepper (red, yellow, or orange), cut into strips: Adds a pop of color and a touch of sweetness. I usually grab whatever’s on sale!
- ⅓ cup Kalamata olives, pitted and halved: These bring that salty, briny flavor that’s so characteristic of Mediterranean cuisine.
- ¼ cup sun-dried tomatoes, chopped: Concentrated tomato goodness! Adds a deep, intense flavor that’s just irresistible.
- 2 tablespoons fresh parsley, chopped: Adds a burst of freshness and vibrancy at the end.
- 2 tablespoons crumbled feta cheese (optional): If you’re a feta fan like me, don’t skip this! It adds a salty, tangy finish.
- Lemon wedges for serving: A final squeeze of lemon brightens everything up and ties all the flavors together.
How to Make Mediterranean Chicken
- Step 1: First, let’s get that marinade going! In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, smoked paprika, red pepper flakes (if using), salt, and pepper. Take a whiff – doesn’t that smell amazing? The aroma of those herbs is just intoxicating.
- Step 2: Add the chicken breasts to the marinade. Toss them around until they’re all nicely coated in that flavorful goodness. Cover the bowl and pop it in the fridge for at least 30 minutes, or even better, up to 4 hours. Trust me, the longer it marinates, the more delicious this baked Mediterranean chicken will be!
- Step 3: While the chicken is taking a flavor bath, preheat your oven to 400°F (200°C). We want it nice and hot so those veggies get perfectly roasted.
- Step 4: Now for the veggies! Arrange the halved cherry tomatoes, sliced red onion wedges, zucchini half-moons, bell pepper strips, Kalamata olives, and chopped sun-dried tomatoes on a large baking sheet. Drizzle generously with olive oil, season with salt and pepper, and toss everything together until the vegetables glisten beautifully.
- Step 5: This is my little secret for extra-flavorful Mediterranean chicken: heat a skillet over medium-high heat with a drizzle of olive oil. Remove the chicken from the marinade (don’t discard the marinade just yet!). Sear it for 2–3 minutes per side, until it’s golden brown and gorgeous. You should hear a delightful sizzle as the chicken hits the pan – that’s the sound of flavor developing!
- Step 6: Nestle the marinated or seared chicken breasts among the vegetables on the baking sheet. Pour any remaining marinade over the chicken and vegetables – we don’t want to waste any of that deliciousness!
- Step 7: Bake in the preheated oven for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender. Use a meat thermometer to be sure – nobody wants dry chicken!
- Step 8: Remove the baking sheet from the oven and let the Mediterranean chicken rest for 5 minutes before serving. This allows the juices to redistribute, resulting in juicy, tender chicken. I know it’s hard to resist, but trust me, it’s worth the wait!
- Step 9: Finally, garnish with fresh parsley and crumbled feta cheese (if using). Serve warm with lemon wedges for a final burst of citrusy goodness. And there you have it – a beautiful and flavorful easy mediterranean chicken dish! Enjoy every single bite!
Pro Tips for the Best Mediterranean Chicken
Want to take your Mediterranean chicken to the next level? These little tips and tricks will help you achieve that restaurant-quality flavor in your own kitchen. Trust me, they make all the difference when preparing this baked chicken and vegetable recipe!
What’s the secret to perfect Mediterranean Chicken?
Searing the chicken before baking is a total game changer. It creates a beautiful, golden-brown crust and locks in all those delicious juices, preventing the chicken from drying out. It’s an extra step, but so worth it for a truly amazing Mediterranean baked chicken!
Can I make Mediterranean Chicken ahead of time?
Absolutely! You can marinate the chicken overnight for maximum flavor—the longer, the better! You can also chop and assemble the vegetables on the baking sheet ahead of time. Just store them separately and combine right before baking. This makes preparing this Mediterranean chicken recipe and vegetables a breeze on busy weeknights.
How do I avoid common mistakes with Mediterranean Chicken?
Don’t overcook the chicken! This is the cardinal sin of chicken cooking. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (75°C). Overcooked chicken will be dry and tough, and nobody wants that. Also, don’t overcrowd the baking sheet! If you do, the vegetables will steam instead of roast. If needed, use two baking sheets to give everything enough space to get golden and delicious.
Best Ways to Serve Mediterranean Chicken
Serve your Mediterranean Chicken straight from the oven, sprinkled with a generous helping of fresh parsley and crumbled feta cheese. Trust me, the aroma alone will have everyone drooling! This succulent halal chicken recipe is fantastic all on its own, but it really shines when paired with the right sides.
I always love serving this easy Mediterranean chicken with a side of fluffy couscous or quinoa to soak up all those flavorful pan juices. For a lighter meal, a fresh Greek salad is the perfect complement. And sometimes, when I’m feeling a little extra, I’ll toss it all together with some cooked pasta for a truly satisfying Mediterranean feast!
Nutrition Facts for Mediterranean Chicken
Okay, let’s talk numbers! Here’s a rough breakdown of what you’re getting in each serving of this amazing Mediterranean Chicken (that’s one chicken breast with all those glorious veggies):
- Calories: 350
- Fat: 18g (Saturated Fat: 4g, Unsaturated Fat: 12g, Trans Fat: 0g)
- Cholesterol: 100mg
- Sodium: 400mg
- Carbohydrates: 15g
- Fiber: 3g
- Sugar: 8g
- Protein: 35g
Keep in mind, friends, these are just estimates! The exact nutrition will wiggle around depending on the brands you use and how generous you are with the olive oil. But hey, it’s all good stuff!
How to Store and Reheat Mediterranean Chicken
Alright, you’ve made this amazing Mediterranean Chicken, and if you have leftovers (lucky you!), you want to make sure they stay just as delicious. Here’s the scoop on storing and reheating this easy baked chicken recipe!
First things first: let it cool completely. Then, pop it into an airtight container and stash it in the fridge. It’ll keep happily for up to 3-4 days. If you want to keep it longer, you can freeze it for up to 2 months. Just thaw it overnight in the fridge before reheating. When you’re ready to dig in again, bake it in a preheated oven at 350°F (175°C) for 10-15 minutes, or until it’s warmed through. If you’re in a hurry, the microwave works too, but the texture might be a little different. Here’s my trick: add a splash of chicken broth or water during reheating to keep that halal chicken nice and moist. Enjoy!
Frequently Asked Questions About Mediterranean Chicken
What other vegetables can I add to my Mediterranean Chicken?
Oh, the possibilities are endless! This Mediterranean chicken and vegetable bake is so versatile, you can really get creative. Eggplant and artichoke hearts are fantastic additions, adding a lovely earthy flavor. Extra bell peppers are always welcome too – I love using a mix of colors for a vibrant dish. Trust me, this Mediterranean baked chicken is hard to mess up!
Can I use frozen vegetables? Absolutely! Just make sure to thaw them completely and pat them dry before adding to the baking sheet. This will prevent them from releasing too much moisture and steaming instead of roasting.
Can I use chicken thighs instead of chicken breasts for my Mediterranean Chicken?
Definitely! Chicken thighs are a great alternative to chicken breasts. They’re richer in flavor and tend to stay juicier during cooking, which can be a plus. If you’re looking for a more succulent and flavorful Mediterranean chicken recipe, give thighs a try!
Will the cooking time change? Yes, it will. Chicken thighs generally require a slightly longer cooking time than breasts. Keep an eye on the internal temperature and make sure they reach 175°F (80°C) before serving.
Is this Mediterranean Chicken recipe gluten-free?
Good news for my gluten-free friends: yes, this Mediterranean chicken recipe is naturally gluten-free! As long as you’re using gluten-free spices, you’re all set. This makes it a fantastic option for anyone following a gluten-free diet or looking for a healthy and delicious meal.
What can I serve it with if I am gluten-free? There are tons of options! I love serving this easy Mediterranean chicken with fluffy quinoa or rice. Roasted potatoes or a big green salad are also great choices.
Variations of Mediterranean Chicken You Can Try
Love this Mediterranean Chicken but want to mix it up? I get it! Here are a few fun and tasty variations. Whether you’re looking for a new cooking method or want to adjust the flavors, there’s something here for everyone looking for different halal chicken recipes!
- Grilled Mediterranean Chicken: Instead of baking, grill the marinated chicken and vegetables for a smoky, summery flavor. It’s perfect for a barbecue!
- Vegan Mediterranean “Chicken”: Swap the chicken for thick slices of grilled halloumi cheese. Halloumi holds its shape beautifully on the grill and offers a satisfying salty bite.
- Lemon-Herb Mediterranean Chicken: Amp up the brightness by increasing the lemon juice and adding a generous handful of fresh herbs like dill, mint, and basil to the marinade and as a garnish.
- Spicy Mediterranean Chicken: Kick up the heat by adding more red pepper flakes or a pinch of cayenne pepper to the marinade. A drizzle of chili oil before serving adds an extra layer of spice.
Mediterranean Chicken Recipe: Shockingly Easy and Tasty
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
This Mediterranean Chicken recipe features tender chicken breasts marinated in vibrant herbs and spices, baked with a medley of colorful vegetables. It’s a healthy and flavorful dish perfect for a weeknight dinner.
Ingredients
- 4 boneless, skinless chicken breasts (halal-certified)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1 cup cherry tomatoes, halved
- 1 medium red onion, sliced into wedges
- 1 zucchini, sliced into half-moons
- 1 bell pepper (red, yellow, or orange), cut into strips
- 1/3 cup Kalamata olives, pitted and halved
- 1/4 cup sun-dried tomatoes, chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons crumbled feta cheese (optional)
- Lemon wedges for serving
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, smoked paprika, red pepper flakes (if using), salt, and black pepper.
- Add the chicken breasts to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
- While the chicken marinates, preheat your oven to 400°F (200°C).
- Arrange the cherry tomatoes, red onion, zucchini, bell pepper, Kalamata olives, and sun-dried tomatoes on a large baking sheet or in an oven-safe dish. Drizzle with olive oil, season with salt and black pepper, and toss to coat the vegetables evenly.
- For added flavor, heat a skillet over medium-high heat and add a drizzle of olive oil. Remove the chicken from the marinade and sear for 2–3 minutes per side until golden brown. This step locks in flavor and creates a lovely crust.
- Nestle the marinated or seared chicken breasts among the vegetables on the baking sheet or dish. Pour any remaining marinade over the chicken and vegetables to enhance the flavors.
- Bake in the preheated oven for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
- Remove the baking sheet from the oven and let the chicken rest for 5 minutes.
- Garnish with fresh parsley and crumbled feta cheese, if desired. Serve warm with lemon wedges for an extra burst of citrusy goodness.
Notes
- Marinating the chicken for longer enhances the flavor.
- Searing the chicken before baking adds a nice crust and locks in juices.
- Adjust the amount of red pepper flakes to your preferred spice level.
- Feel free to add other vegetables, such as eggplant or artichoke hearts.
- Serve with a side of couscous or quinoa for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg
Keywords: mediterranean chicken, baked chicken, healthy chicken recipe, halal chicken, mediterranean diet, chicken and vegetables
