MEDITERRANEAN BAKED CHICKEN DINNER

Looking for an easy and delicious dinner recipe that the whole family will love? Look no further than the Mediterranean Baked Chicken Dinner. This recipe is not only simple to prepare, but it also packs a punch with its explosion of flavors. The best part is you probably already have all the ingredients for this recipe at home. With juicy chicken thighs, tender potatoes and bell peppers, and a flavorful marinade, this Mediterranean-inspired dish is sure to be a hit at your dinner table.

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MEDITERRANEAN BAKED CHICKEN DINNER

Looking for an easy and delicious dinner recipe that the whole family will love? Look no further than the Mediterranean Baked Chicken Dinner. This recipe is not only simple to prepare, but it also packs a punch with its explosion of flavors. The best part is you probably already have all the ingredients for this recipe at home. With juicy chicken thighs, tender potatoes and bell peppers, and a flavorful marinade, this Mediterranean-inspired dish is sure to be a hit at your dinner table.

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Prep Time 5 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 5 minutes mins

Course Main Course

Cuisine Mediterranean

Servings 4

Ingredients

  

• – 600 grams chicken thighs with skin
• – 500 grams potatoes diced
• – 1 red bell pepper diced
• – 100 grams cherry tomatoes halved
• – 125 ml chicken stock
• – 2 sprigs of rosemary
• – 2 tablespoons honey
• – 1 tablespoon Dijon mustard
• – Juice of 1 lemon
• – 1 teaspoon sweet paprika
• – 1 teaspoon dried oregano
• – 1 teaspoon dried thyme
• – 1/2 teaspoon ground black pepper
• – 1 teaspoon salt

Instructions

 

• Season the chicken thighs with salt, pepper, sweet paprika, dried oregano, and dried thyme. Ensure all the chicken pieces are coated with the seasonings.
• In a separate bowl, combine honey, Dijon mustard, and lemon juice to create the marinade. Stir well until all the ingredients blend together.
• Pour the marinade over the seasoned chicken thighs, ensuring they are fully covered. Marinate for at least 30 minutes or overnight in the refrigerator for a more intense flavor.
• Preheat the oven to 200°C. Prepare the vegetables by dicing the potatoes and red bell pepper, and halving the cherry tomatoes. Arrange these veggies in a large baking dish.
• Place the marinated chicken thighs, skin side up, on top of the prepared vegetables. Drizzle any leftover marinade over the top and pour in the chicken stock. Tuck in the sprigs of rosemary.
• Bake in the preheated oven for approximately 50 minutes to 1 hour, until the chicken is thoroughly cooked and the skin becomes crispy and golden brown. The vegetables should also become tender.
• Allow the dish to cool for a few minutes before serving. Enjoy!

Notes

– For maximum flavor infusion, marinate the chicken thighs overnight.
– Leaving the skin on the chicken thighs during baking helps to lock in moisture and create a crispy texture.
– Cut the potatoes and bell pepper into similar-sized pieces to ensure even cooking.
– Chicken breasts or drumsticks can be used as alternatives, just adjust the cooking time accordingly.
– Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.