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A close up photo with chicken and mixed vegetables before serving.

Mediterranean Chicken with Mixed Vegetables

Sylia
Enjoy the harmony of herbs, tender chicken, and vibrant veggies in every bite, as you discover the delicious and wholesome Mediterranean cuisine.
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Prep Time 10 minutes
Cook Time 50 minutes
Course Main Course, Side Dish
Cuisine Greek, Mediterranean
Servings 4

Ingredients
  

  • 2 pounds (1kg) boneless chicken thighs*
  • 1 big or 2 small yellow or red onion(s), sliced into ½-inch (1,3cm) chunks
  • 2 medium russet potatoes, sliced into ½-inch (1,3cm) chunks
  • or
  • 8-10 baby potatoes, sliced into 1-inch (2,5cm) diameter
  • 2 medium American or Italian eggplants, sliced into 1-inch (2,5cm) chunks
  • 2 medium tomatoes, sliced into 1-inch (2,5cm) chunks
  • 2 small zucchini or 1 big, sliced into 1-inch (2,5cm) rounds
  • 2 red bell peppers, cored, sliced into ½-inch (1,3cm) chunks sticks
  • 5-6 cloves garlic, cut in half
  • ½ cup (120ml) olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons dried oregano or/and thyme
  • 1 tablespoon dried basil
  • Salt and freshly ground pepper
  • Feta cheese, crumbled (optional)

Instructions
 

PREPARE THE VEGETABLES

  • Preheat the oven to 392°F (200°C). Spread the vegetables (onion, garlic, potatoes, eggplants, zucchini, bell pepper, and tomatoes) in a baking dish or sheet pan or Dutch oven.
  • Use your hands or a big spoon to coat the vegetables with olive oil, red wine vinegar, salt, pepper, and dried oregano or/and thyme and basil. Spread them out in one single layer so that everything is touching the surface of the pan.

PREPARE THE CHICKEN

  • Place the chicken in a big mixing bowl. Season with salt, pepper, and a splash of olive oil. Use a pair of tongs to toss well.
  • Use the tongs to transfer the chicken over the bed of veggies. Drizzle with some more olive oil and sprinkle a little bit more dried oregano and/or thyme and basil.
  • Cover the baking dish or sheet pan with parchment paper and the Dutch oven with the lid.

BAKE

  • Set the baking dish, sheet pan, or Dutch oven on the middle rack of the preheated oven and bake at 392°F (200°C) for about 30 minutes.
  • Remove the parchment paper or the lid and use tongs to turn the chicken. Return to the oven and cook for a further 20 minutes until the vegetables are tender and the chicken is cooked through.

SERVE

  • Top with crumbled feta cheese (optional). Serve it immediately.

Notes

You may use any part of the chicken but you have to adjust the roasting time accordingly.
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