This Mediterranean garlic roasted chicken features tender boneless breasts with minced garlic rubbed directly into the meat for deep flavor, roasted alongside briny artichoke hearts, fresh cherry tomatoes, and crumbly feta cheese in a single dish.
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Pat chicken dry, and rub all over with 2 tsp olive oil, 2 minced garlic cloves, ½ tsp salt, and ¼ tsp ground black pepper. Arrange chicken on Suvie roasting rack set inside a Suvie pan. Insert pan into the bottom of your Suvie.
In a second Suvie pan arrange artichoke hearts and cherry tomatoes. Drizzle with 1 tsp olive oil and sprinkle with 1 tsp salt and ½ tsp ground black pepper. Insert pan into the top of your Suvie. Input settings, and cook now or schedule.
Cook bottom zone: Roast at 375° for 20 minutes. Cook top zone: Roast at 375° for 25 minutes.
After the cook, stir feta into the artichoke mixture. Divide chicken and vegetables between plates and serve.
Store leftovers in an airtight container for up to 3 days; reheat gently in a 350°F oven to prevent the chicken from drying out.
The chicken is done when it reaches an internal temperature of 165°F at the thickest part, or when the juices run clear when pierced with a knife.
Yes. Use fresh artichoke hearts trimmed and halved; they may require 5-10 minutes longer roasting than canned to become tender.
Goat cheese, ricotta salata, or crumbled halloumi work well for a similar briny or tangy finish.
Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a 350°F oven to avoid drying out the chicken.
Yes. Use the same ratio of ingredients per chicken breast and adjust roasting time by 5-10 minutes depending on how many breasts you're cooking.
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