Mediteranean Roast Chicken With Tomatoes Olives Food

BAKED MEDITERRANEAN CHICKEN BREASTS WITH TOMATOES, OLIVES, CAPERS, AND GARLIC

Steps:

• Preheat the oven to 350 degrees. Coat a baking dish with cooking spray.
• Combine 1 teaspoon of thyme leaves, 1 teaspoon freshly chopped+ basil, 1/2 teaspoon dried oregano, and 1/2 teaspoon garlic powder in a small dish. Mix until well combined. Season both sides of the chicken with sea salt and freshly cracked pepper, to taste, then sprinkle the herb mixture evenly over both sides of each chicken breast.
• Heat the 2 teaspoons of olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes, or until golden brown then flip. Cook for an additional 1-2 minutes.
• While the chicken is cooking, combine the tomatoes, olives, onion, capers, sliced garlic, and remaining thyme, basil, and oregano, then season with sea salt and freshly cracked pepper, to taste, in a small bowl. Drizzle with remaining olive oil then toss to mix well.
• Place the chicken breasts into the prepared baking dish then surround the chicken with the tomato mixture. Place into the oven and bake for 20-25 minutes, or until chicken is cooked through. Remove from the oven and let the chicken rest for 5 minutes before serving. Sprinkle with more fresh basil and thyme if desired. Enjoy.

MEDITERRANEAN CHICKEN WITH OLIVES AND ROASTED VINE TOMATOES

Steps:

• Coat the chicken pieces in the oil, season with salt and pepper and place in a roasting dish (fit the pieces snugly together, as this helps to prevent the chicken from burning). Place the garlic, olives and onions around the chicken.Combine the dried herbs and scatter half the herb mixture over the chicken.Roast in a preheated oven at 180°C for 15 minutes.Turn the chicken pieces over, add the rest of the herbs and cook for another 15 minutes.Turn the chicken again and cook for 20 minutes.Turn the chicken one more time. Add the tomatoes to the dish and cook for a final 20 minutes.TIPSThis makes a good family meal. To reduce the fat content, remove the skin from the chicken before eating and choose the leaner white breast meat.If you can't find giant garlic, break a large bulb of 'normal' garlic into three or four segments (12-16 cloves in total).This is an extract from Delicious, modern, healthy recipes for Diabetes by Leanne Katzenellenbogen, by Struik Lifestyle.Images: Denver Hendricks © Penguin Random House South Africa.To receive quick and convenient weekday recipes, join ourEasy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor's Weekly newsletter.

MEDITERRANEAN CHICKEN BREASTS WITH TOMATOES AND OLIVES

Steps:

• In a large cast-iron or nonstick skillet, heat the tablespoon of olive oil over medium heat. Add the chicken and saute until it is browned on all sides and just cooked through (about 7-10 minutes). Remove chicken and place on a plate.
• Add the teaspoons of olive oil and the onions to the pan, and cook for 2 minutes. Add the garlic and cook for another minute. Add the tomatoes olives, oregano and basil and cook the sauce for 5-8 more minutes.
• Add the chicken and cook until it is heated through.
• Put the chicken on plates (over rice if desired), and spoon the sauce equally over the chicken.

MEDITERRANEAN CHICKEN WITH TOMATOES, OLIVES & LEMON

Steps:

• Preheat the oven to 220°C, gas mark 7. Place the chicken, potatoes, lemon and garlic in a large roasting tin. Toss with the olive oil and season. Roast, with the chicken skin side up, for 10 minutes.
• Add the tomatoes on the vine, olives and oregano to the tin. Return to the oven for a further 25 minutes, or until the chicken is golden and thoroughly cooked, and the juices run clear and there is no pink meat.
• Serve with any pan juices spooned over. Delicious with a green salad.

MEDITERANEAN ROAST CHICKEN WITH TOMATOES & OLIVES

Steps:

• 1. Set oven temp to 425 degrees F. Remove peel of lemon with a vegetable peeler and reserve the lemon.
• 2. Prepare a large roasting pan with cooking spray. In a bowl, combine the tomatoes, garlic, olives, thyme, and lemon peel with 1 tbsp. olive oil.
• 3. Scatter tomato mixture in roasting pan and place chicken, skin side up, in between tomatoes and olives. Rub chicken with the remaining tbsp. of oil and season with salt and freshly cracked black pepper.
• 4. Roast chicken until cooked through - approx. 35-40 minutes. Once cooked, place chicken on a platter.
• 5. Make a sauce using the lemon and stir into the hot pan and add the wine. Stir gently breaking up any bits stuck on bottom of pan. Serve chicken with tomato- olive and wine sauce.

ROASTED MEDITERRANEAN CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Place potatoes into a microwave-safe bowl, and cook in microwave oven on High setting for 2 minutes; turn potatoes over (watch for steam) and cook 2 more minutes on High. Set potatoes aside.
• Mix together the Alfredo sauce, lemon juice, olive oil, salt, black pepper, and garlic in a bowl. Place the chicken pieces into the prepared baking dish, and generously brush chicken with about 1 cup of the mixture. Arrange the potatoes, tomatoes, and garlic cloves around the chicken. Brush the vegetables with the remaining sauce mixture. Sprinkle the chicken and vegetables with rosemary and olives.
• Bake in the preheated oven until the chicken is cooked through and the potatoes are tender, about 25 minutes. An instant-read thermometer inserted into the chicken should read at least 160 degrees F (70 degrees C).

CHICKEN ROASTED WITH TOMATOES, POTATOES, AND OLIVES

Steps:

• Preheat oven to 450°F. and oil a 13-by 9-inch shallow baking pan.
• Mince and mash 2 garlic cloves to a paste with salt. In a small bowl whisk together garlic paste, lemon juice, and 2 tablespoons oil with salt and pepper to taste. In pan make 2 beds of overlapping lemon slices and put a chicken breast half, skin side up, on each bed. Brush chicken generously with some of the garlic lemon mixture and season with salt and pepper.
• Quarter potatoes and in a bowl toss with tomatoes, remaining 5 whole garlic cloves, and remaining tablespoon oil until coated well. Arrange vegetables around chicken and sprinkle chicken with olives and rosemary.
• Roast chicken and vegetables in middle of oven 15 minutes and brush with remaining garlic lemon mixture. Roast chicken 10 to 15 minutes more, or until a meat thermometer registers 175°F. and chicken is cooked through.
• Discard lemon slices and serve chicken with vegetables, spooning any pan juices over them.

MEDITERRANEAN CHICKEN WITH TOMATOES, KALAMATA AND MUSHROOMS

Steps:

• Heat oil in a skillet over medium-high heat.
• Season the chicken with salt and pepper, then brown on both sides (about 3-4 minutes on each side) remove to a large platter, cover with foil to keep warm (I put my plate in a 200 degree oven to stay warm).
• To the same skillet, add in the mushrooms and saute until all of the liquid is absorbed (about 6-7 minutes).
• Add in onions, garlic and dried chili flakes (if using) to the mushrooms and saute for about 3-4 minutes.
• Add in the chicken broth; simmer for about 6 minutes or until most of the liquid is absorbed.
• Add in the Kalamata olives, plum tomatoes and capers, season with salt and pepper; bring to a boil, then reduce heat and simmer for about 10 minutes or until the liquid is reduced by half.
• Add in butter and stir until melted.
• Mix in the small teardrop tomatoes; simmer for about 5 minutes (you can simmer a bit longer).
• Season again with salt and pepper.
• Spoon the mixture over the chicken.
• Sprinkle with fresh chopped parsley.

CHICKEN WITH TOMATOES AND OLIVES

Steps:

• In a large skillet brown chicken in hot oil over medium-high heat for 5 minutes, turning once. Remove chicken from skillet; set aside. Add onion to skillet. Cook over medium heat for 8-10 minutes or until tender and lightly browned, stirring occasionally and adding garlic the last 1 minute of cooking.
• Stir tomatoes, olives, capers, lemon peel, and oregano into onion mixture. Place chicken on tomato mixture. Bring to boiling; reduce heat. Simmer, covered, 13-15 minutes or until chicken is no longer pink (170 degrees F).
• To serve place chicken on platter. Season tomato mixture to taste with salt and black pepper. Spoon tomato mixture over chicken Sprinkle with parsley and serve.