Healthy Home Revolution: Mediterranean Baked Chicken

Life has been crazy busy, not just with the usual hustle and bustle, but with a young toddler girl who has been unusually challenging these last few weeks. She is honestly the cutest thing with the biggest personality (not that I'm biased or anything), but her larger than life personality can also make her very determined and stubborn. So needless to say, the tantrums have hit us hard and not just that...sleep is a commodity again. That being said, I have found some great tasting recipes that are simple enough to make while dealing with this toddler and her older brother. I just haven't had the time to write about them...until now (thank you to my mom and dad for visiting and motivating me to catch up!).

This recipe was quick, easy, and delicious! Most of the magic happens in the oven while the chicken bakes away in its delicious sauce. Plus this is made with boneless and skinless chicken thighs, so its very low-fat but full of the flavor of a slow-roasted whole chicken. The kids scarfed it down and so did my husband and I. I also was able to make it for my parents who loved it just as much. I served mine over farro (high fiber, high protein grain to soak up the sauce), sauteed spinach, and roasted broccoli. This is one I would definitely add to the weekly menu rotation! Enjoy!

Happy Cooking!
Sarah

Mediterranean Baked Chicken

12 boneless, skinless chicken thighs

Kosher or sea salt to taste

¾ teaspoon pepper, divided

2 tablespoons olive oil, divided

1 lemon, sliced

1 cup chicken broth (fat free, low sodium)

2 tablespoons freshly squeezed lemon juice

¼ cup flour, optional corn starch

½ teaspoon ground cumin

¾ cup pitted green olives

12 boneless, skinless chicken thighs

Kosher or sea salt to taste

¾ teaspoon pepper, divided

2 tablespoons olive oil, divided

1 lemon, sliced

1 cup chicken broth (fat free, low sodium)

2 tablespoons freshly squeezed lemon juice

¼ cup flour, optional corn starch

½ teaspoon ground cumin

¾ cup pitted green olives

3 lbs of boneless, skinless, chicken thighs (about 10-12 thighs)
2 T olive oil
salt and pepper to taste
3 cloves of garlic, minced
1/2 cup of dry, white wine
1 cup of chicken stock
juice of 1/2 lemon (about 2-3 T)
1 lemon, sliced
1/2-3/4 cup of black and green pitted olives, to taste (I used the seasoned Greek olives I buy from BJs)

12 boneless, skinless chicken thighs

Kosher or sea salt to taste

¾ teaspoon pepper, divided

2 tablespoons olive oil, divided

1 lemon, sliced

1 cup chicken broth (fat free, low sodium)

2 tablespoons freshly squeezed lemon juice

¼ cup flour, optional corn starch

½ teaspoon ground cumin

¾ cup pitted green olives

Preheat your oven to 350 degrees. Season the chicken with salt and pepper on both sides. Using an oven-safe dutch oven or large pot, brown the chicken thighs in the olive oil in batches, just searing them on each side (about 3-5 minutes per side). (At this point, the chicken will still be raw so please be careful when handling). Place the seared chicken on a plate until all chicken is browned on each side. Set chicken aside to build the sauce.

Add the garlic to the hot pan (no chicken in the pan at this point) and allow it to saute for about 30 seconds, or until fragrant. Be careful not to burn. Then deglaze the pan with the white wine, scraping all the chicken bits off the bottom of the pan. Then add the chicken stock and lemon juice. Stir to combine. Add back the chicken and cover with the olives and lemon slices. This picture is below (I totally forgot to take any pictures up to this point - sorry!!!).