DINNER TONIGHT: MEDITERRANEAN BAKED CHICKEN

This dish is one of my most popular recipes on the blog. It's a one-pan meal that showcases both convenience and flavor. We love it in our house too.

INGREDIENTS:
Bake:

• 2 tbsp. olive oil, divided
• 1 small red onion, thinly sliced
• 1 pint cherry tomatoes, left whole
• reserved artichoke hearts
• 1x 14 oz. can white beans, drained & rinsed
• ¼ c. roughly chopped Kalamata olives
• 1x 8 oz. tub marinated bocconcini (mini-mozzarella balls), drained
• salt
• freshly ground black pepper

Marinade:

• 1x 14 oz. jar of marinated artichoke hearts, juice only
• 2 garlic cloves, thinly sliced
• 4 sprigs of fresh oregano, leaves stripped
• 1½ lbs. boneless, skinless chicken thighs

Garnish:

• ¼ c. roughly chopped parsley
• 2 tbsp. basil leaves, cut into ribbons

INSTRUCTIONS
Marinade:

1. drain the artichokes hearts reserving the juice. To a large bowl, add 2 tbsp. of artichoke juice, garlic, and oregano leaves.
2. Cut the chicken into thirds, about 1½- inch strips. Add to the bowl. Cover with plastic wrap, and refrigerate for at least 1 hour, maximum 3 hours.

Bake:

1. preheat your oven to 400 F.
2. Add 1 tablespoon of olive oil, sliced onions, and tomatoes to a large roasting pan. Season with salt and pepper and toss to combine. Roast on the center rack stirring occasionally, until the onions are soft and the tomatoes begin to burst, about 15-20 minutes.
3. ............................
4. .............................

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