Easy Mediterranean Roasted Chicken and Veggies

Every now and then I get a big craving for a roasted chicken. There’s just something about it that tastes comforting and warm. Boston has been on the down cycle in terms of weather this week, so all I’ve wanted to eat are things that keep me warm (insert images of mac and cheese and a Thanksgiving dinner into my brain). However, I decided to make something that would give me the feeling of comfort without that lasting feeling of guilt. Although that mac and cheese craving really never goes away for me.

Every time I try to make roasted chicken, my boyfriend Gavin isn’t exactly thrilled. I usually try to keep it simple, with some herbs and lemon, but that never does the trick. This past weekend, while spending the day at Sowa Market in the South End, we stumbled across the Soluna Garden Farm stand. Soluna Garden makes a ton of their own spice mixtures, which is ultimately what I ended up buying, but they also offer teas and other simple spices. When I came across the stand, I thought this might just be the solution I need to add a pop of flavor to my roasted chicken.

After looking over the many awesome options, I decided to go with the Mediterranean Rub. This is recommended for burgers, but I figured it would be just as delicious on some roasted chicken, and it sure as hell was! This rub was the addition to my spice cabinet that I didn’t know I needed. The chicken turned out juicy and flavorful, and paired perfectly with the roasted veggies. Read the recipe below for the full recipe!

The Break-down:

  • 4-6 Chicken Breasts (I used two bone-in breasts with two breasts per package from Chestnut Farms)
  • Soluna Garden Farm’s Mediterranean spice rub
  • Veggies for roasting (I used baby bell peppers, one red onion, brussel sprouts, carrots, and mushrooms)
  • Olive oil
  • Rosemary
  • Thyme
  • 2 tbsp minced garlic
  • S + P to taste
  • Greek yogurt (Optional)

Preheat the oven to 400°.

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Chop up all desired vegetables into approximately one inch cubes. Place them in a bowl, drizzle with olive oil, garlic, rosemary, thyme and s + p to taste. Mix thoroughly to evenly distribute the oil and herbs.

Spray a cookie sheet with cooking spray (either olive oil or coconut oil are my go-to’s) and pour the veggies on top. Stop to admire the beautiful colors before continuing:

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After you stop drooling over the beauty, place the chicken on the cookie sheet with the veggies and gently, but generously, rub the chicken with the spice rub. You can add as little or as much as you want here, but the more the merrier in my opinion. At this point you can spray the chicken with cooking spray or drizzle a little olive oil over it, but it really isn’t necessary.

Place the sheet in the oven and cook for about 40 minutes. I took it out about halfway through to mix the veggies around. This allowed for optimal browning on each side.

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Once the 40 minutes is up, remove the pan and plate the veggies and chicken. I added a little Greek yogurt to my plate for dipping, and MmMmM it was good!

Pour yourself a glass of wine (or water if that’s what you’re into) and enjoy!

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