Exciting news!!! We have a trip coming up and we are traveling to the Mediterranean. Hence the inspiration for this dish. Dave and I are really so very very very excited for this up coming trip because well first VACATION, second the beautiful culture, architecture, scenery, and well thirdly the cuisine. We will be traveling to Greece and Croatia and I am so beyond elated to be trying a variety of authentic and local dishes. For gastronomy is the way to best understanding a culture, a country, and its history. I guess that is why I studied it and went on to get a Masters in Gastronomy (haha). Food tells you the eater a story. It explains what the terroir of the location. city, or town you are located, it tells you a lot about the culture and how the dishes are prepared, but most of all it tells you about the people, who they are.
Food is a beautiful story teller and one exceptionally magnificent aspect of food is that you also share and tell stories over a meal. I absolutely love this part! When I travel I want to of course explore where I am, the arts, architecture, and everything about the location. In between all the exploring I love to sit and eat. Go where the locals go, eat like a local, and try new flavors, dishes, and immerse myself into the gastronomy.
In honor of this exciting upcoming trip to 2 new countries I have yet to visit I am thrilled to be trying some exquisite foods. I know more about Greek cuisine than Croatian, but I am going to do a bit more studying before we leave in a few weeks. I like to prepare myself before a trip to know where the local markets are and when they are during the week. Tasting the produce and foods sold at local markets is literally one of my favorite chef/foodie things I love to do no matter where in the world I am. I know I sound crazy but markets make me smile, I love them! Since I am calling this my research time I dabbled in the kitchen with some classic Greek cuisine ingredients and made this Mediterranean Chicken Artichoke Potato Sheet Pan.
Yields 4 servings
Time 30-35 minutes
4 boneless skinless chicken thighs
2 boneless skinless chicken breasts - diced
1 medium yellow onion - large dice
1 green bell pepper - diced
1 can of artichoke hearts
1/4 cup green olives - halved
2 cups tricolor potatoes - halved
2 Tablespoons lemon zest
1 lemon - juiced
1/4 cup fresh mint- torn
2-3 sprigs of fresh oregano - leaves removed
1/4 cup extra virgin olive oil
2 teaspoons sea salt
1/2 teaspoon black pepper
Feta cheese for garnish
1. Preheat the oven to roast 425 degrees.
2. Cut the potatoes and place in a bowl. Toss together with 1 Tablespoon olive oil, 1/2 teaspoon of, half the lemon zest and 2 pinches of pepper. Place the tossed potatoes on the sheet pan. Make sure to spread them out.
3. Then add the artichokes, green bell pepper, green olives, and onions on the sheet pan.
4. In a bowl add the chicken thighs and chicken breast with the remaining salt, pepper, olive oil, half the oregano leaves, and lemon juice. Mix it all together using tongs. Then place the chicken on the sheet pan.
5. Roast in the oven for 10 minutes at 425 degrees. Then lower the heat to 375 degrees and continue to cook for another 10-12 minutes. Once the chicken is cooked and the potatoes are fork tender remove the sheet pan from the oven, garnish with the fresh mint and remaining oregano and crumbled feta cheese.