Fix it and Forget it: Mediterranean Roasted Chicken and Vegetables


By Lisa Rhea

I’ll admit, oven dishes haven’t been my forte. I’m usually looking for something I can throw together quickly and have ready in twenty minutes. But I decided to give one-dish oven options a go, and am happy to say, I’m now a believer.

A little prep during my son’s nap, and later I just toss it in the oven for an hour, and dinner is served. And the best part – I’m able to use lower cost, lean cuts of meat and a healthy array of fresh vegetables.

This recipe will make you a believer as well. It’s loaded with flavor and packs a nutrient punch. This all-in-one dish is well-rounded and is sure to be a family pleaser.

Mediterranean Roasted Chicken and Vegetables



  • 2-4 skin-on, bone-in chicken breasts
  • 2 clementines, unpeeled, cut into slices
  • 2 medium size sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1 zucchini, cut into ½-inch cubes
  • 1 red bell pepper, cut into bite size pieces
  • 4 shallots, cut in half
  • 1 can artichoke hearts
  • 1 Tbsp thyme
  • 2½ tsp fennel seeds

For the marinade:

  • ½ cup chicken broth
  • 4 Tbsp olive oil
  • 3 Tbsp orange  juice
  • 3 Tbsp lemon juice
  • 1 Tbsp grain mustard
  • 3 Tbsp light brown sugar
  • 2 tsp salt
  • ½ tsp black pepper


  1. Combine the ingredients for the marinade in a large bowl or a Ziploc bag and set aside.
  2. Add the artichoke hearts, zucchini, bell pepper and shallots to the marinade, along with the chicken pieces, clementine slices, thyme, and fennel seeds. I separated the chicken and vegetables, simply because there wasn’t enough room in the bag for both. Likewise, I didn’t marinate the sweet potatoes, rather added them before baking. Marinate in the fridge for a few hours or overnight. If you don’t have time to marinate, then simply top the chicken and vegetables with the marinade before baking.
  3. Preheat the oven to 475F.
  4. Transfer the chicken and vegetables into a roasting pan large enough to set everything in a single layer. I had to use two pans, although one is preferable. Place chicken breasts skin side up. Add the sweet potatoes.
  5. Roast for 45 minutes, until the chicken breasts reach internal temperature of 165F.
  6. Let set for 5 minutes and serve.




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