By now, you’ve heard that the Mediterranean diet is the key to longevity and that it’s ingredients boast a wealth of antioxidants, vitamins, and nutrients. This dish is emblematic of the perfectly complementary flavors of the Mediterranean region with its lush tomatoes, zesty lemon, earthy garlic, and just a hint of tartness from the berries. Present this deceptively simple recipe to guests, and your dinner parties will be the talk of the town.
Yields: 4 servings | Serving Size: 1 chicken thigh or drumstick and sauce | Calories: 425 | Total Fat: 19 g | Saturated Fat: 4 g | Trans Fat: 0 g | Cholesterol: 208 mg | Sodium: 225 mg | Carbohydrates: 12 g | Dietary Fiber: 2 g | Sugars: 8 g | Protein: 35 g | SmartPoints: 12
- 2 whole chicken legs (thighs with drumsticks attached) OR 4 thighs
- 1 clove garlic, minced
- 1/2 teaspoon paprika
- 2 tablespoons extra-virgin olive oil
- 1/2 cup chicken broth, low-sodium preferred
- 1/2 lemon, sliced (plus a couple of slices for garnish)
- 8 fresh cherry tomatoes
- 4 sun-dried tomatoes, chopped coarsely
- 8 green olives, pitted
- 1/4 cup dried cranberries
- 2 sprigs fresh thyme + a twig for garnish
- Salt and pepper, to taste
Make a couple of slashes on the side of the chicken with the skin to cook the inner part better.
Rub the chicken with the garlic, paprika, salt & pepper. Leave for 15 minutes.
Preheat the oven to 350 degrees.
Over medium heat, in a large skillet with extra-virgin olive oil, cook the chicken with the skin side down. Brown for about 10 minutes then flip to cook the other side.
Add chicken broth.
Add the lemon slices, fresh tomatoes, sun-dried tomatoes, thyme, dried cranberries, and olives. Cook for 5 minutes together. Pour the sauce on the chicken and other ingredients while cooking.
Transfer the pan to the preheated oven. Cook for 45 minutes or until the chicken turns golden brown. While cooking, pour the sauce on the chicken. If using whole chicken legs, cut the thigh from the drumstick to serve, and serve 4 servings (thigh or drumstick) with sauce.
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