Now that that’s out of the way. We’ve been eating Mediterranean/Blue Zones for a little over a year now. Not all the time, but leaning that way. A month or so ago, we did some research on nutrition for *older* folks (ha!), and I realized that I had been eating way too little protein from any sources. (I’ve been doing better since, thanks in part to a lot of chicken and fish, and also to the discovery of whey protein isolate.)
This one-pot meal from Cafe Delights is one of the dishes I’d pinned but not tried yet. Mediterranean cuisine is all about fresh, herbaceous food, lots of veggies, olive oil, lemons, potatoes — what’s not to like?
- 4 skin-on , bone-in chicken thighs (I used drumsticks because that’s what I had)
- ¼ cup lemon juice (about juice of 1 lemon)
- 3 tablespoons olive oil , divided
- 1 tablespoon red wine vinegar
- 4 large garlic cloves , crushed
- 3 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 2 teaspoons salt , plus extra (it needed a lot more!)
- 8 baby potatoes , halved (I had small ones so used about 12)
- 1 red onion , cut into wedges
- 1 red bell pepper (capsicum), deseeded and cut into wedges
- 1 large zucchini , sliced
- 4 tablespoons pitted Kalamata olives
- Lemon slices , to serve
Mix the lemon juice, 2 tbsp of olive oil, garlic, the vinegar, and spices through salt. The blog says to do this in a shallow dish, but I’d do it in a small bowl because it’s easier to blend. Put the chicken in a shallow dish, pour on the marinade and use your hands to make sure all the chicken has some on it. There’s not much marinade and a LOT of herbs, so you’ll need to do it by hand. Cover and refrigerate. If you’re letting it marinate more than a couple of hours, turn occasionally.
In an oven proof pan or pot with a good lid, heat the remaining 1 tbsp olive oil on medium high. Remove the chicken from the marinade, and sear on both sides, 3-4 min per side, to brown the skin and seal in juices.
Remove the lid of your pot, and broil for 5-10 minutes until the chicken and veggies are getting browned (or your smoke alarm goes off!).
Rating: 3.5 stars
RP Servings: 2
My husband and I had the same rating but for different reasons. He said there was too much lemon (I didn’t) – and I didn’t serve it with lemon slices. I thought it was too herby – not necessarily flavor-wise, but the dried herbs were a bit chewy and weird.