Mediterranean Roasted Chicken
Mediterranean Roasted Chicken is one of my go to weeknight meals.
This is one of MY FAMILY FAVS
Delish and easy peasy!
It is full of veggies and real food and is also wonderful left over!
Serve with cous-cous for a quick side that pairs perfectly!
Mediterranean Roasted Chicken
family fav week night meal
Servings: 4
Ingredients
- 2 lbs chicken thighs bone in & skin on gives the most flavor
- 1 sweet onion quartered & cubed
- 1 tsp TJ's 21 seasoning salute fav spice blend
- 1 sm jar marinated artichoke hearts*
- 1/2 cup kalamata olives*
- 1/2 red pepper sliced
- 1/2 pint cherry or grape tomatoes
- 1 can cannellini beans drained & rinsed
- 1 tsp salt
- 1/2 tsp pepper
- 2 garlic cloves chopped
- feta cheese reserved until the end
Instructions
- This dish is so simple and comes together quickly. I suggest marinating the night before or morning so that it can marinate. The longer the better! You can simpy pour the entire jar of artichokes with the liquid, salt, pepper, & garlic in a gallon size storage bag. Discard liquid and blot chicken with paper towel place chicken and onions on a very large lined, rimmed cookie sheet, roasting pan or casserole dish. Roast in 350 degree oven for 30 mins. Add remaining veggies to pan, drain and rinse beans and dry them off with paper towel and sprinkle around chicken and veggies. Drizzle with olive oil and put back in oven and roast additional 30-45 mins until juice from chicken run clear and veggies are full of flavor with roasted goodness.
Notes
There are some great marinated mixed veggie available, in fact Aldi has a artichoke, roasted red pepper, olive combo that I love and try and keep on hand just for this dish!
