If you’re after a bold, comforting dinner that still feels fresh and vibrant, this Mediterranean chicken bake hits the mark. Juicy, spice-rubbed chicken drumsticks roasted alongside tender potatoes, sweet peppers and briny olives, all soaking up a garlicky tomato-lemon broth. It’s the kind of dish that fills your kitchen with incredible aroma and your plate with layers of flavour.
Paired with a fresh tabouli salad recipe, this chicken leg recipes gives you a complete meal that balances the richness of the bake with a bright and herb-forward salad. It's the kind of mediterranean chicken recipe that is simple enough for a weeknight but impressive enough to serve guests.
Medditerranean Chicken and Potato Bake with Tabouli Salad
Rated 5.0 stars by 1 users
Servings
4
Cook Time
10 minutes
This Mediterranean chicken bake is one of those recipes you’ll come back to again and again. It’s comforting, flavourful, and adaptable. Exactly what you want from a go-to dinner. The combination of roasted goodness and fresh tabouli keeps every bite interesting.
Author:Sealand Quality Foods
Ingredients
-
12-16 pieces Sealand Chicken drumsticks, defrosted
- 1 large onion, grated
- 1 1/2 teaspoon each salt and pepper, or to taste
- 1 1/2 teaspoon oregano
- 1 1/2 teaspoon all spice blend
- 2 teaspoons paprika
- 1 teaspoon each garlic powder and onion powder
- 1 pound baby potatoes
- 6 baby bell peppers, cut in half
- 1 red onion, sliced
- 1/3 cup olives
- 1 cup cherry tomatoes
- 1 green chili, optional for spice
- 2 tablespoons olive oil
- 3-4 lemon slices
- 2-3 bay leaves
- Fresh thyme sprigs, to taste
- 2 cups chicken stock or broth
- 4 large garlic cloves, minced
- 1 1/2 tablespoons tomato paste
- 1/4 cup crumbled feta cheese
- Lemon slices
- Fresh parsley minced
- 1/2 cup fine bulgur
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 tablespoons hot water
- 2 bunches of parsley, finely minced
- 1 bunch fresh mint, finely minced
- 3 green onions, minced
- 1/2 cup minced tomatoes
- 1/2 cup pomegranate arils, opțional
- 1/2 teaspoon salt, or to taste
- 2 tablespoons lemon juice
- 1/4 cup olive oil
Spice Blend
Vegetables
To Cook
Garnish
Tabouli Salad
Directions
Remove the Sealand Chicken Drumsticks from the box and from the packaging. Defrost overnight in the fridge or over the counter for 4-5 hours.
Preheat the oven to 400 degrees F.
Mix the spice mix ingredients in a small bowl.
In a large oven safe plate add the chicken, the grated onion and 3/4 th of the spice blend.
Use your hands to rub the chicken with the spices and onion very well.
Arrange the chicken at the bottom of the oven dish in a single layer.
In a separate bowl, toss the vegetables with the remaining spice blend and olive oil.
Arrange the vegetables around the chicken on the baking dish, pressing down to make sure they all feel like one layer.
In between spaces, add the lemon slices, bay leaves and fresh thyme sprigs.
In a large measuring cup, add the stock, minced garlic and tomato paste. Whisk them together.
Pour the liquid mixture evenly over the chicken and vegetable dish.
Place the dish in the oven, uncovered and roast for 50-60 minutes for a slightly saucy dish. You can cook it for longer, up to 90 minutes if you don’t want it to be saucy at all.
In the meantime, make the tabouli salad.
In a salad bowl, add the bulgur, lemon juice, olive oil and hot water. Cover the bowl with a plastic wrap and allow the bulgur to soften, about 10-15 minutes.
In the meantime, mince the herbs or food process them using the pulse function to avoid mushing the herbs.
When the bulgur has absorbed the liquid, add to it the minced parsley, mint, minced tomatoes, scallions and mix well.
Dress the salad with more lemon juice, olive oil and salt. Mix well and finish with pomegranate arils.
When the chicken is ready, garnish with fresh parsley, some feta cheese and lemon slices.
Serve the chicken with some white rice, the tabouli salad and enjoy.
