Mediterranean Roasted Chicken

Servings: 4

This in an elegant, one-pan dish where your oven does most of the work! Perfect for hectic weekends, this recipe is loaded with vitamins and bursting with flavor, thanks to the roasted vegetables, tangy red wine vinegar, and juicy chicken thighs. Serve this alongside Authentic Batata Harra (page 222) or Greek Lemon Rice & Herbs (page 212).

INGREDIENTS

8 bone-in chicken thighs
1 red onion, thickly sliced into rings
2 small red bell peppers, sliced
⅓ cup Kalamata olives, pitted
½ cup extra-virgin olive oil
2 tablespoons red wine vinegar
3 garlic cloves, finely grated
2 teaspoons dried oregano
4 large tomatoes, sliced
½ bunch basil, destemmed

INSTRUCTIONS

1. Preheat the oven to 400°F and coat a large roasting pan with non-stick cooking spray.
2. Combine the chicken, onion, bell peppers, and olives in the prepared pan.
3. Whisk together the oil, vinegar, garlic, and oregano in a small bowl. Drizzle the mixture over the chicken thighs and vegetables.
4. Bake for 35–40 minutes, until the chicken is golden, then remove the pan from the oven and allow to cool for 5–10 minutes.
5. Divide the chicken and vegetables among four plates. Before serving, garnish the roasted chicken with the tomatoes and basil.

NUTRITION • per one serving •

Calories 520 —
Total Fat 32 g 41%
Saturated Fat 8.2 g 41%
Polyunsaturated Fat 6.6 g —
Monounsaturated Fat11.3 g —
Trans Fat 0 g —
Cholesterol 165 mg 55%
Sodium 100 mg 4%
Total Carbohydrates 12 g 4%
Dietary Fiber 4 g 14%
Total Sugars 7 g —
Protein 41 g 82%
Vitamin A 173 mcg 4%
Vitamin C 2.8 mcg 4%
Vitamin D 0.3 mcg —
Potassium 64 mg 4%
Calcium 902 mg 20%
Iron 3.6 mg 20%

This AMAZING Recipe can be found in my Intermittent Fasting and the Mediterranean Diet Cookbook here