4 55 mins
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Mediterranean Chicken


  • 4 chicken marylands, halved through joint
  • 1 red onion, thickly sliced into rounds
  • 2 x 410g cans Ardmona Rich & Thick Mixed Herbs
  • 125g plain or marinated feta, crumbled
  • 1/2 cup pitted kalamata olives, halved lengthwise


  1. Preheat oven to moderate 180°C (160°C fan-forced). Heat a large frying pan on high with a splash of oil.
  2. Add chicken skin side down and brown well, 5 minutes, turning once. Remove to an ovenproof dish.
  3. Put onion rings in same pan and fry 1-2 minutes each side until golden. Transfer to pan with chicken. Add tomatoes to the same pan and bring to the boil. Season to taste.
  4. Pour tomatoes over chicken and onion. Bake 25 minutes. Remove from oven and sprinkle over feta and olives. Bake a further 5 minutes to melt feta if preferred. Serve with roast potatoes and baked baby truss tomatoes.

Tip: A jar of roast capsicum strips is a delicious addition to this dish. Use chicken breast if preferred.

Mediterranean Chicken

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