Mediterranean Chicken Bake
Servings 4
Ingredients
Marinade / sauce ingredients:
- 2-3 pounds dark meat chicken (I use a mix of legs and thighs)
- zest and juice from 1 large lemon
- 6 garlic cloves (minced)
- 2 tablespoons honey
- 3 tablespoons olive oil
- 1 teaspoon each salt, pepper, paprika
- 2 heaping tablespoons fresh chopped parsley
Everything else:
- 1 large sweet potato (diced into 1" cubed)
- 1 large red onion diced
- 2 handfuls cherry tomatoes (a little less than a pint)
- about 20 kalamata olives
- 1 yellow squash (cut into 1" pieces)
- 1 tablespoon olive oil
- extra salt for the veggies
- ¾ cup chicken broth or stock
Instructions
- Add the chicken and the marinade ingredients to a large zip-top bag and set in the fridge overnight or at least for 4 hours.
- When you're ready to cook the dish, pre-heat the oven to 350 degrees.
- Spray a 9x13 with non-stick spray.
- Add the sweet potatoes and onions to the baking dish and toss with 1 tablespoon of olive oil and ½ teaspoon salt.
- Add the chicken broth, marinated chicken and all of the marinade on top of the potatoes and onions.
- Place the tomatoes, squash, and olives around the chicken then sprinkle with a little extra salt.
- Bake, uncovered for 50-60 minutes.
- Let rest for 10 minutes then serve with bread for dipping in the yummy sauce!