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Mediterranean Chicken

By Bree Hester
Created January 10, 2017
This flavorful chicken is beyond perfect as a make-ahead meal that feeds a crowd.

We all need a fool-proof recipe that is easy to make, can be prepared ahead of time, and can feed an army. This type of recipe is to be treasured, and made often. I am sharing my go-to recipe with you, and I guarantee, it will become one of your most treasured recipes. 

I actually call this “New Baby Chicken” because it the dish that I deliver to someone that has a new baby. It is always thoughtful to bring a family with a new baby a meal, but let’s be honest, you get a ton of lasagna, enchiladas, and casseroles. I like to gift a family with something a little different, and very versatile. This chicken dish can easily be reheated (in fact, it tastes better the next day), or frozen and saved for another night. You can make it smaller or larger to fit your needs. I send along a large portion of cooked rice, chopped parsley, a simple salad, cookies for dessert, and a bottle of wine. Wouldn’t you like it if someone dropped this off to your house? 

Combine olive oil, vinegar, sundried tomatoes, mixed olives (I get mine from the olive bar in the grocery store, a random assortment, but I like to get the pitted ones), capers, bay leaves, garlic (yes, 1 head, this is not a typo, I promise it is not too garlicky) oregano, and pepper.


Put the chicken in a large food storage bag and pour over the marinade.


Make sure everything is coated. Marinade overnight. This step is really important, it is never as good if you do not let it soak in all of the flavors.


When you are ready to cook the chicken, pour the contents of the bag into a large roasting pan. Spread the chicken out into a single layer.


Sprinkle the top with brown sugar.


Pour wine into the pan.


Bake in a 350° oven for 45 minutes to 1 hour. Every 15 minutes, baste the chicken with the cooking liquid.


Serve the chicken over cooked rice, and sprinkle with parsley.