Mediterranean Chicken Bake
Looking for a simple, nourishing meal the whole family will love?
This Mediterranean Chicken Bake is a perfect go-to. Brimming with vibrant veggies, aromatic herbs, and rich, wholesome flavour, it’s as easy to prepare as it is satisfying. A one-dish wonder that brings warmth, colour, and nourishment to your dinner table.
Ingredients
- 4 Chicken Thigh Cutlets (organic/free-range) with skin on
- 2 tsp Smoked Paprika
- 2 tsp Dried Oregano
- 2 small Sweet Potatoes (chopped)
- 1 can of Chopped Tomatoes or 1 cup of chopped Cherry Tomatoes
- 1 Spanish Onion (red)
- 1 Red Capsicum, seeded, coarsely chopped
- 1 Zucchini, halved lengthways, thickly sliced diagonally
- 3/4 Cup of Chicken Stock (low sodium) or homemade
Method
- Preheat oven to 200oC. Combine the chicken, paprika and oregano in a large bowl. Season. Heat a large frying pan over medium heat. Cook chicken for 2 minutes each side or until golden brown. Transfer to a baking dish.
- Add sweet potato to the pan and cook, tossing for 5 minutes or until light golden. Arrange the sweet potato, onion, capsicum, zucchini and olives around the chicken in the dish. Poour the stock around chicken. Season.
- Bake for 35-40 minutes or until chicken is cooked through and vegetables are tender. Serve immediately.
Serves 4 and Cooking Time 50 minutes.
Extras
- You can serve with steamed rice or quinoa for a heartier meal.
- Swap Sweet Potatoes over to 500gms Baby Potatoes (cut in half) or 1/4 Kent Pumpkin (chopped).
- Leftovers, cover and place in the refrigerator, heat up in the oven, the next day as leftovers.