As you all know, or at least can assume if you’re new around these parts, I love dinners that are fast and simple to put together. When I can throw a one-pot dinner in the oven and walk away for almost half an hour, even better! And let me tell you, Mediterranean Roasted Chicken is packed full of flavor! I love the brightness of the lemon and the tomatoes, and the meatiness of the beans and chicken. The avocado just smooths everything out. I can’t describe clearly enough just how tasty this dish is. Seriously, add it to your menu this week!
Mediterranean Roasted Chicken is a healthy dinner that is a one-pot meal (unless you want rice with it), that takes just a few minutes to prepare, and then it bakes for 20-25 minutes. Well, I’ve promised you fast– now let me show you how simple!
After preheating my oven to 450ºF, I start off with a liquid measuring cup and combine 1/3 cup of extra-virgin olive oil with 4 minced garlic cloves, and 1 teaspoon of each of the following: smoked paprika, ground coriander, dried oregano, ground cumin, curry powder, sriracha chili sauce, and salt.
Next, I poured 1 teaspoon of olive oil into my cast iron skillet and heated it over medium-high heat, then I rubbed each chicken breast with 2 teaspoons of the spice mixture and browned them on one side.
While the chicken was browning, I mixed the rest of my spice mixture with 2 pints of grape tomatoes, 2 (15-ounce) cans of Cannelini beans that I rinsed and drained, and 1 lemon that I sliced very thinly.
Once chicken is nicely browned on the first side, I flip them and add the tomato/bean mixture to the pan with the chicken.
At this point, into the oven it goes. I only brown one side of the chicken on the stove top because the second side is going to brown nicely over the next 20-25 minutes in the oven while it’s still in that piping hot skillet.
**If you’re not using a cast iron skillet, you’ll need to brown your chicken on both sides, remove the chicken from the pan and put it in a large oven-safe dish with the tomato/bean mix, and then bake it. (Cast iron is my friend!!)
Mediterranean Roasted Chicken
- ⅓ cup extra-virgin olive oil
- 4 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon coriander
- 1 teaspoon oregano
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1 teaspoon sriracha chili sauce
- 1 teaspoon kosher salt
- 1 medium lemon, very thinly sliced
- 4 chicken breasts
- 2 (15 ounce) cans cannelini beans, rinsed and drained
- 2 pints cherry or grape tomatoes
- 1 cup chopped fresh cilantro
- 1 avocado on the side
Preheat oven to 450°F. Mix first 9 ingredients in medium bowl.
Heat 1 tablespoon of olive oil in a large cast iron skillet. Rub each chicken breast with about 2 teaspoons of the olive oil/spice mixture. Place in heated pan, and brown chicken on the first side.
Meanwhile, in a large bowl, combine remaining spice mixture with the beans, tomatoes, lemon slices, stirring gently to coat.
When the chicken is browned on the first side, flip it and add the tomato/bean mixture to the skillet, and put the whole skillet in the oven. (If you’re not using a cast iron skillet, brown chicken completely on both sides, then remove chicken from pan and place in a large oven-safe dish with tomato/bean mixture).
Sprinkle lightly with salt and pepper. Roast until chicken is cooked through, about 20-25 minutes. Garnish with cilantro and avocado. Recipe Credit