Go Back

Mediterranean Chicken and Veggies 

Print Recipe

Ingredients
  

  • 4 - 6 bone-in chicken thighs
  • 1 small sweet potato cut into bite-sized pieces
  • 1 small red or white potato cut into bite-sized pieces
  • 1 bunch asparagus stems cut off
  • 1 red onion chopped
  • 1 cup chicken stock
  • 1 tbsp chopped garlic
  • 1/2 tsp  nutmeg
  • 1 tbsp fresh rosemary
  • 1/4 cup lemon juice
  • 1/2 cup olive oil divided
  • 1 lemon sliced
  • Fresh parsley to garnish
  • Salt & Pepper to taste
  • Olives optional

Instructions
 

  • Preheat oven to 350F
  • Heat up 1/4 cup olive oil in the pan. Season chicken with S&P then add to pan to brown (a few minutes)
  • While the chicken is cooking add the potatoes and veggies to the baking dish and season with S&P.
  • Once the chicken is browned add to pan with veggies in one layer.
  • Mix the remaining 1/4 cup olive oil, lemon juice, garlic, rosemary, and nutmeg and then pour all over the veggies an chicken evenly.
  • Pour chicken broth to coat bottom of the pan and add sliced lemons on top.
  • Bake for 45 minutes or until chicken is cooked through. Add olives or even feta cheese if desired.
  • Store leftovers in the fridge for a few days.
  • recipe adapted from TheMediterraneandish.com