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Mediterranean Chicken Bake Recipe

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It’s Menu Monday with Red Stick Spice, today they’re sharing another family friendly one pot wonder!

Mediterranean Chicken Bake Recipe

mediterranean-chicken-bake-recipe

This one-dish meal makes use of inexpensive, flavorful chicken thighs and lots of pantry staples. We love the versatility of this dish. It’s definitely open to lots of variations. It’s a weeknight mainstay in the homes of several of the folks at Red Stick Spice Company. Assemble and refrigerate this casserole in the morning. Then tuck this dish into the oven, and use the time to put together a salad, tend to homework or just put your feet up. In an hour, you’ll have a warm, hearty, delicious meal. Makes great leftovers, too!

Mediterranean Chicken Bake
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Ingredients
  1. 1-2 Tbl Rosemary Extra Virgin Olive Oil
  2. 6 bone-in, skin-on chicken thighs
  3. salt and pepper
  4. 1 oz Soprano's Greek Blend
  5. 1 cup brown rice*
  6. 1-3/4 cups vegetable or chicken stock
  7. 1/2 cup oil-packed sun dried tomatoes, drained and julienned
  8. 1 can artichoke hearts, drained and rinsed
Instructions
  1. Preheat oven to 375 degrees. Drizzle Rosemary Extra Virgin Olive Oil in a 9X13 baking dish. Season the chicken thighs, on both sides, with salt, pepper and Soprano's Greek Blend. Place the chicken thighs, skin side up, in the baking dish leaving room around each piece. Pour the rice into the dish around (but not on top of) the chicken thighs. Place the artichoke hearts around the chicken thighs on top of the rice. Arrange the sundried tomatoes in the same way. Pour the chicken stock into the pan. Cover and bake for 1 hour or until the chicken is cooked through and no longer pink inside and the rice is tender.
  2. Remove the foil and turn on the broiler. Place the pan under the broiler to crisp the chicken skin--2-4 minutes.
Notes
  1. *A note about the rice...we used a brown and wild rice blend that gave the dish a nice, nutty texture. There are lots of brown rice combination in the supermarkets that make for very interesting and delicious results! White rice can be used but the cooking time would be reduced to 30-40 minutes. If using white rice, you should brown the chicken in a skillet first to get the cooking process started. Because white rice cooks more quickly, there is a chance the thighs will not be cooked completely through if you don't brown first.
Baton Rouge Moms http://batonrougemoms.com/

Grab the above mentioned ingredients at Red Stick Spice!
Rosemary Extra Virgin Olive Oil
Soprano’s Greek Blend

If you decide to try this recipe, be sure to stop by and let us know how it turned out!

The Chew’s Baked Artichoke Chicken Recipe {video}

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The Chew's Baked Artichoke Chicken

A chicken dinner winner on the Chew, this rustic meal is a keeper! I saw this Baked Artichoke Chicken recipe made on The Chew last year and our family has been enjoying it ever since. It has become one of our families meals. Though it’s simple, quick to prepare and delicious, it’s full of flavor and tastes as though you slaved over the wood stove for hours. The chicken falls right off the bones and the vegetables absorb the flavors of the sauce. I doubled the veggies in our recipe becasue we love vegetables. You can also add potatoes and carrots to this dish for an even more rustic meal.

The Chew's Baked Artichoke Chicken

The Chew's Baked Artichoke Chicken

 

The Chew's Baked Artichoke Chicken
Easy, healthy and tasty baked chicken the whole family will love!
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Ingredients
  1. 3 1/2-4 pound chicken legs and thighs (I only use thighs)
  2. 1 cup artichoke hearts (halved) (I doubled this amount)
  3. 1 medium onion (cut into chunks - to match the artichokes)
  4. 1 pound white button mushrooms (halved or quartered)
  5. 2 tablespoons brown mustard ( I used grey poupon)
  6. 1 clove garlic (minced)
  7. 1/4 cup olive oil
  8. 1/4 cup red wine vinegar
  9. 1/4 cup red wine
  10. 1/4 teaspoon dried basil
  11. 1/4 teaspoon dried thyme
  12. 1/4 teaspoon dried tarragon
  13. 1 bay leaf
  14. salt and pepper (to taste)
Instructions
  1. Preheat oven to 350F. Place chicken, skin side up, in a baking pan. Distribute onion, artichoke and mushrooms over the top. Combine olive oil, mustard, red wine, red wine vinegar, garlic, dried spices, salt and pepper and pour over the chicken.
  2. Bake uncovered for an hour and a half, basting every half hour.
Adapted from Adapted from ABC's The Chew
Adapted from Adapted from ABC's The Chew
Baton Rouge Moms http://batonrougemoms.com/

The Chew's Baked Artichoke Chicken

Artichoke Chicken Dinner