This Mediterranean-Style Baked Chicken with Vegetables is a vibrant and flavorful dish that combines tender, marinated chicken with a medley of roasted vegetables. Infused with the rich flavors of garlic, pomegranate molasses, thyme, and a touch of lemon, this dish perfectly balances savory, tangy, and aromatic notes. The addition of olive oil and aromatic spices gives it a true Mediterranean essence, while the roasted vegetables bring color, texture, and natural sweetness. This one-pan recipe is not only delicious but also healthy and easy to prepare, making it perfect for a family dinner or a special gathering. Serve it fresh out of the oven, garnished with fresh herbs, and enjoy the taste of the Mediterranean in every bite!

Directions

In a large bowl, combine the chopped tomatoes, potatoes, mushrooms, carrots, onions, and cauliflower.
In a separate bowl, mix the following: 2 tablespoons vegetable bouillon, 2 tablespoons tomato paste, 1 tablespoon pomegranate molasses, 1 tablespoon olive oil, A pinch of pepper and salt, 150 ml hot water. Pour the marinade over the chopped vegetables and mix thoroughly.
In another bowl, place the chicken breast and add: 1 tablespoon garlic paste, A pinch of salt, chili powder, and chicken masala, 1 tablespoon olive oil, 1 tablespoon lemon juice. Toss the chicken until evenly coated with the spices and herbs.
Preheat the oven to 190°C (375°F). Arrange the marinated vegetables and chicken in a baking dish. Top with lemon slices and small pieces of butter for added flavor. Bake for 40 minutes or until the chicken is fully cooked and the vegetables are tender. Remove from the oven, garnish with fresh coriander leaves, and serve warm.

Mediterranean Style Baked Chicken With Vegetables