Mediterranean Roasted Chicken
- 1/2 cup Olio D' Natalia, divided
- 5 garlic cloves, finely minced
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground oregano
- 1 tsp ground cumin
- 1 tsp curry powder
- 1 tsp Kosher salt
- 1 medium yellow or white onion thinly sliced
- 4 boneless, with skin on chicken breast halves
- 2 15 ounce cans cannellini beans, drained and rinsed
- 2 pints cherry tomatoes
- 1/2 cup fresh cilantro chopped
- 1/2 cup fresh Italian parsley chopped
- 1/2 cup pitted green olives, roughly chopped
- 1 lemon, thinly sliced
***Please set aside a few hours before you bake the chicken to marinate it. This step is important and makes a big difference in it's flavor.
In a small bowl, mix together: olive oil, garlic, smoked paprika, coriander, oregano, ground cumin, curry powder and salt.
With your hands, rub this mixture all over the chicken. If it feels too dry, add more oil. Be sure the chicken is evenly coated with the rub. Place the chicken in a ziplok and into the refrigerator for a few hours to marinate. (3-5 hours is plenty)
***Please remove the chicken from the refrigerator about an hour before you plan to cook it so it comes to room temperature. This is another important step for even cooking.
Heat 1 generous tablespoon of oil a large saute pan over medium-high heat. Be sure the pan is good and hot. Place the chicken skin side down in the hot pan. Saute for 5-7 minutes until the skin is golden and it lifts off the pan easily. Transfer the chicken to an oven-safe baking dish.
In a large bowl, combine 2 tablespoons of olive oil, beans, tomatoes, lemon slices, cilantro, and parlsey. Stir gently to combine and coat. Pour these ingredients over the chicken in the baking dish. Sprinkle salt and pepper. Roast in the oven for 30 minutes.
Allow the chicken to rest for a few minutes before you slice and serve.