This chicken dish is a riff off of the Mediterranean couscous salad I posted last week. It features many of the same flavors, but this time the ingredients have been reimagined into a dinner entree. I use chicken thighs most often when I cook chicken because they are less expensive than chicken breasts (I tend to buy organic, humanely-raised chicken), but this dish would work just as well with chicken breasts, if that's what you prefer or what you have on hand.
A second benefit to using chicken thighs is that they cook quickly -- meaning you can have this dinner on the table in less than 45 minutes, which is key on a busy weeknight.
Mediterranean Lemon Chicken (printer-friendly version)
serves 6-8
1 medium white onion, chopped
1/4 cup pitted kalamata olives, sliced
1/4 cup grape tomatoes, halved
1/2 cup chopped artichoke hearts
1 - 11/2 pounds boneless skinless chicken thighs, trimmed of excess fat
1/3 cup extra virgin olive oil
juice of 1 1/2 large lemons, plus 5-6 slices of lemon
3 cloves garlic, minced (about 2 heaping teaspoons)
1 teaspoon dried thyme
1 teaspoon dried oregano
fine sea salt
freshly cracked black pepper
1. Preheat the oven to 375 degrees. Lightly coat a 9"-square baking dish with olive oil.
2. Add the chopped onion, sliced olives, halved tomatoes, and chopped artichoke hearts to the prepped baking dish.
3. Pat the chicken thighs dry with a paper towel. Then set the chicken thighs onto the onion mixture.
4. In a large glass bowl or measuring cup, whisk together the onion, lemon juice, minced garlic, thyme, and oregano. Season to taste with salt and pepper.
5. Pour the oil mixture over the chicken. Then top with the lemon slices.
6. Bake in the oven for 25-30 minutes, or until a thermometer inserted into the thickest part of the chicken registers 165 degrees.
7. Remove from the oven and allow to cool for 5 minutes before serving the chicken over your favorite grain.
(adapted from this Shutterbean recipe)
serves 6-8
1 medium white onion, chopped
1/4 cup pitted kalamata olives, sliced
1/4 cup grape tomatoes, halved
1/2 cup chopped artichoke hearts
1 - 11/2 pounds boneless skinless chicken thighs, trimmed of excess fat
1/3 cup extra virgin olive oil
juice of 1 1/2 large lemons, plus 5-6 slices of lemon
3 cloves garlic, minced (about 2 heaping teaspoons)
1 teaspoon dried thyme
1 teaspoon dried oregano
fine sea salt
freshly cracked black pepper
1. Preheat the oven to 375 degrees. Lightly coat a 9"-square baking dish with olive oil.
2. Add the chopped onion, sliced olives, halved tomatoes, and chopped artichoke hearts to the prepped baking dish.
3. Pat the chicken thighs dry with a paper towel. Then set the chicken thighs onto the onion mixture.
4. In a large glass bowl or measuring cup, whisk together the onion, lemon juice, minced garlic, thyme, and oregano. Season to taste with salt and pepper.
5. Pour the oil mixture over the chicken. Then top with the lemon slices.
6. Bake in the oven for 25-30 minutes, or until a thermometer inserted into the thickest part of the chicken registers 165 degrees.
7. Remove from the oven and allow to cool for 5 minutes before serving the chicken over your favorite grain.
(adapted from this Shutterbean recipe)
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