Oven-Baked Mediterranean Chicken

One thing was certain for this week recipe: my culinary venture had to involve the remarkable sea salt with olive from Nice by Nev. My admiration for this product has been unwavering, making the quest for a perfect recipe to share with you an exciting one.

Typically gracing my salads, this product adds a sublime finishing touch. Yet, I yearned for a distinctive creation this week. This train of thought led me on a journey. The mention of Nice olives and Camargue sea salt evokes Provence, a realm inherently tied to Ardence EVOO and herbes de provence. Thus, my musings ventured into the essence of Provence.

For me, Provence conjures images of herb-infused lemony chicken, the warmth of pepper, Mediterranean whispers in orzo salad, herb-laden roasted potatoes, and the tang of lemon-roasted artichokes. These components encapsulate my personal Provencal reveries—a tapestry of cherished memories and recipes from my childhood.

The stars aligned when I chanced upon a single pan, oven-baked chicken recipe online. In a symphony of flavors, all my reflections coalesced into this recipe. The result was simply delectable, and I’m eagerly anticipating your experience trying it. I can’t wait to hear your thoughts!

Preparation & Cooking time: 60 minutes

Ingredients

1.5 lb of Boneless Chicken Tights
1 lb of Red Potatoes
1 Cup of Pickled Red Peppers
1 Cup of Orzo
6 to 7 Whole Artichokes in Brine
4 to 5 Pickled whole Peppers
1 Cup of Ardence Olive Oil from Bastide du Laval
2 Lemon
1 Red Onion
4 Tbs of Organic Sea Salt Infused with Olive from Nice
4 Tbs of Black Pepper
2 Tbs of Organic Herbes de Provence
1 Tsp of Chili Flakes
1 Tsp of Onion Powder
1 Tsp of Garlic Powder

The recipe

Preheat the Oven: Set your oven to 375°F.
Prepare Chicken Marinade
1. In a large bowl, mix 1/2 cup of Ardence Olive Oil from Bastide du Laval from Bastide du Laval, the zest and juice of 1 lemon, 2 Tbs of Organic Sea Salt Infused with Olive from Nice, the garlic and the onion powder, 2 Tbs of Black Pepper, 1 Tbs of Organic Herbes de Provence, 1 Tsp of Chili Flakes and 1/3 of the chopped red onion.
2. Mix and incorporate the chicken, ensuring an even coating of marinade on all parts of the chicken
3. Place in the refrigerator. If desired, you can let the chicken marinate for a maximum of 24 hours.
Start the Potatoes baking:
1. Rinse your potatoes and cut in them quarters.
2. Put them in a medium size bowl, add the remaining Organic Sea Salt Infused with Olive from Nice, Ardence Olive Oil from Bastide du Laval, and Black Pepper
3. Mix and spread evenly on two large baking pans
4. Cook for 15 minutes
Prepare your Veggies:
1. In a medium size bowl, mix together the garlic, the chopped red onion, the pickled red peppers, the pickled whole peppers>
2. Mix together and reserve on the side
3. Cut your remaining lemon in slices.
Finishing Baking:
1. After the potatoes baked for 15 minutes, remove the baking pans from the oven. Add the chicken tights in between the wedge of potatoes.
2. Fill the remaining gaps with the veggie mix.
3. Top the baking pans with the lemon slices
4. Bake for another 35 minutes
Cook the orzo:
1. Bring water to boil
2. Cook your orzo
3. Drain the water and set on the side.
The finishing touch:
1. 5 minutes before the end of your cooking timer, remove the baking pans from the oven.
2. Spread evenly the cooked orzo and stir ensuring it get coated in the sauce.
3. Bake for 5 more minutes
Enjoy!