Mediterranean Roasted Chicken: Getting Your Healthy on for Valentine's Day

When you think Valentine's Day, I bet you think chocolate mousse, sparkly champagne, and maybe a really good steak.  Layers upon layers of indulgence. And there's nothing wrong with that.  In fact, all of that is really quite delightful.  But recently I've become fascinated with Mediterranean cooking, and have spent the last few days pouring over cookbooks and Pinterest in search of new, healthier recipes that have their own indulgent charm: think savory olive oil, soft mozzarella balls, and fresh oregano, basil, and parsley.  Holy, sexy! Right?

Ok, so maybe I'm alone in thinking eating cheese drizzled in olive oil is sexy. But I don't think I am.  Even if so, I have no doubt that you and your honey will drool over this recipe. Caramelized red onions, grape tomatoes roasted to the point of explosion, tender marinated chicken mingling with salty artichokes and perfectly melted mozzarella... shall I go on? You. Will. LOVE. This. Recipe. Almost as much as you love the person you're sharing it with.

And you know what else? It's easy. Like... two pan easy. Yep, dig the roasting pan out - it's time to get your Mediterranean on.

Compliments to The Clever Carrot for this killer recipe.

Ingredients:

Marinade

• Juice from a 14 oz. jar of marinated artichoke hearts
• 2-3 minced garlic cloves (do you have a garlic press? it will revolutionize your world)
• Leaves stripped from four oregano sprigs
• 1 1/2 pounds boneless chicken breasts (thighs would be delicious too!)

Roast

• 2 Tbsp olive oil, divided
• 1 small red onion, sliced thinly
• 1 pint grape or cherry tomatoes, whole
• 1 14 oz. jar of artichoke hearts
• 1 14 oz. jar of white beans (I used cannellini), drained and rinsed
• 1/4 cup chopped Kalamata olives (only if you like 'em - we don't so I just left them out)
• 1 8 oz. tub fresh ciliegine (cherry-sized mozzarella balls)
• Ground black pepper

Garnish

• 1/4 cup chopped parsley
• 2 Tbsp basil leaves, cut into ribbons

What You Do:

1. First thing's first - you've gotta get that chicken marinating! Drain artichokes and reserve the juice, putting it into a large plastic bag.  Add the chicken, oregano, and garlic and rub it all together. Then seal bag and refrigerate for at least an hour and up to 3 hours. 
2. When you are ready to start roasting, preheat the oven to 400 degrees F. Add sliced onion and tomatoes to a large roasting pan and drizzle with 1 Tbsp olive oil.  Roast for 15-20 minutes, or until onions are soft and the tomatoes are on the fringe of bursting. 
   
3. Meanwhile, prepare the chicken by heating remaining olive oil in large pan over medium heat.  Brown both sides, then remove to a plate.  The chicken won't be cooked all the way through. 
   
4. Once the onions and tomatoes are done roasting, pull the pan out of the oven and add chicken, beans, artichokes, and olives if you choose. Cook for 7-10 minutes, or until your chicken is completely cooked. 
5. Turn the oven off and add ciliegine and parsley and basil to the pan, choosing to add as much ciliegine as you like. Then, pop in back in the oven for a minute or two, just to warm the cheese up a bit and bring the flavors out of the spices. 
6. Serve with a light leafy salad (I made a spinach, pear, and strawberry mix) and homemade bread if you want to really indulge!
   

My husband took a slow, hesitant first bite.  He'd never eaten artichokes naked before - that is, outside of Applebee's spinach artichoke dip. He paused... considered... then said, "It's delicious." I naturally agreed.  He went back for seconds and I loaded my plate with extra ciliegine and bursting tomatoes. The jury is out, folks - cheese is sexy, and so is everything else in this pan, which makes this the perfect recipe for your Valentine's Day weekend. 

Sending much love and happy eats your way,

Deidre