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Baked Chicken with Tomatoes, Capers, and Dates

This healthy oven baked chicken recipe is a great easy make ahead weeknight meal. Simply marinate the chicken in capers, olives, and garlic overnight and then bake right before you're ready to serve.
Prep Time 5 minutes
Cook Time 1 hour
Total Time 3 hours
Servings 4

Ingredients

  • 4 cloves garlic minced
  • 1 tablespoon Dijon mustard
  • ¼ cup red wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 2 pounds boneless skinless chicken thighs
  • 1 pint cherry or grape tomatoes halved
  • 2 large shallots quartered
  • ¼ pound pitted Kalamata or Nicoise olives
  • ¼ pound caper berries or 2 tablespoons regular capers
  • ½ cup pitted dried dates halved
  • 4 sprigs fresh oregano optional
  • ¼ cup dry white wine

Instructions

  • In a re-sealable plastic bag, combine the garlic, mustard, vinegar, oil, salt and chicken. Press out the air and seal tightly. Swish the chicken around until it’s fully coated in the marinade. Refrigerate for at least 2 hours or overnight.
  • Preheat the oven to 375 degrees F.
  • Arrange the tomatoes, shallots, olives, capers, and dates in a large casserole or baking dish (9 x 13 or comparable). Nestle the chicken in the vegetables, scraping as much of the marinade as possible into the baking dish. Tuck the oregano sprigs, if using, between the chicken thighs. Pour the wine over the vegetables and chicken.
  • Bake in the oven for 1 hour, or until the chicken is tender, browned on top, and the vegetables are caramelized.

Nutrition

Serving: 4g