Baked chicken with Mediterranean vegetables is the perfect family dish: it is prepared in a single tray, the juices from the chicken soak up the vegetables and the result is a complete, balanced meal full of Mediterranean flavor. Minimum effort, maximum result.
Mediterranean
Baked chicken with Mediterranean vegetables and lemon
Whole baked chicken with eggplant, zucchini, pepper, garlic and lemon. All-in-one Mediterranean recipe, healthy and uncomplicated.
- Spain
- Main course
- Light
- High protein
- High fiber
- Low sugar
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 400 kcal
- Protein 40 g
- Fiber 5 g
- Carbohydrates 14 g
- Fat 20 g
- Sodium 380 mg
Story behind the dish
Preparation
Baked chicken with Mediterranean vegetables and lemon is a preparation from Spain with easy difficulty. Reserve about 70 minutes in total (15 for mise en place and preparation, 55 for cooking). Follow the 8 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 chicken cut into 8 pieces.
- Have ready: 1 eggplant, cubed.
- Have ready: 2 sliced zucchini.
- Have ready: 2 colored peppers in strips.
- Have ready: 300 g of cherry tomatoes.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Preheat the oven to 200°C
Preheat the oven to 200°C. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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Distribute all the vegetables on a large tray; water with 2…
Distribute all the vegetables on a large tray; Drizzle with 2 tablespoons of oil and salt and pepper. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Place chicken on top of vegetables; spread with remaining oil
Place chicken on top of vegetables; brush with remaining oil. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Distribute the lemon slices and garlic with skin
Distribute the lemon slices and garlic with skin. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Sprinkle with oregano
Sprinkle with oregano, thyme and rosemary. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Bake for 50-55 minutes, turning the chicken halfway through cooking.
Bake for 50-55 minutes, turning the chicken halfway through cooking. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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The chicken is ready when the juices run clear when you pierce the thigh.
The chicken is ready when the juices run clear when you pierce the thigh. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve straight from the tray
Serve directly from the tray. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Preheat the oven well in advance so that the temperature is stable from the first minute.
- Let the meat rest for a few minutes after cooking so the juices can redistribute before slicing.
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