Mediterranean Herb Chicken | One-Pan Dinner with Fresh Veggies & Olives

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a healthier fat profile.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken

Chicken breast is leaner while bone-in chicken is often cheaper.

Measure out 3 tablespoons of olive oil.

Zest one lemon and then juice it.

Mince three cloves of garlic and add to the bowl with olive oil, lemon juice, and zest.

Add 2 teaspoons of smoked paprika, 1 teaspoon of cumin, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper to the mixture and mix well.

Brush the seasoning mixture over 4 lbs of chicken leg quarters, covering both sides.

Cover the chicken with cling film and set aside to marinate.

Cut the ends off of one zucchini, slice it in half, and then cut into quarters.

Dice one medium to large onion.

Cut 8 ounces of white button mushrooms into smaller pieces.

Prepare 1 cup of cherry tomatoes and 1/2 cup of kalamata olives.

Heat a Dutch oven and add 3 tablespoons of olive oil to coat the bottom.

Add the marinated chicken skin side down and pour the remaining marinade over the top.

Cook the chicken for 5 to 7 minutes until browned, then flip and cook for another 5 to 7 minutes.

Remove the chicken from the pan and set aside.

In the same pan, add diced onions and mushrooms, cooking for 5 to 6 minutes until translucent.

Add zucchini and cherry tomatoes, cooking for an additional 2 to 3 minutes.

Pour in 3/4 cup of dry white wine and reduce by half, scraping the fond from the bottom of the pan.

Add 3/4 cup of chicken stock and 2 teaspoons of Better Than Bullion Italian seasoning.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens