Are you craving a super easy, quick & moist baked chicken recipe? This dish elevates your ordinary baked chicken dish by merging the flavors of the Middle East & Italy!
Why merge the two you might ask? Well, because that’s sort of my thing – figuring out ways to merge our rich Arabic flavors with flavors used in other cuisines. And also, because I just recently came back from an incredible exploration holiday in Italy!
Italy was refreshing & I “gained” a deeper understanding of their ingredients & food culture – “gained” is a critical word here folks! I honestly couldn’t stop eating, which I had posted the entire thing on Snapchat, to the point that my Snappy buddies asked me to cut down on eating.
Here was my response –> watch the video
Since I’m back, the next step was to integrate what I’ve learned & mix it with my Arabic roots. Arabs & Italians share similar herbs which meant the flavors would work in harmony together.
If you would like a taste of this super moist baked chicken recipe, then here’s how you can make your own!
Baked Chicken with Arabic & Italian Herbs
- 2 chicken breasts
- 2 tbsp olive oil
- 2 garlic cloves, diced
- 2 bay leaves
- 1 tbsp za’atar mix
- 1 tsp oregano
- 1/4 cup zereshk (barberry), soaked in hot water & drained
- 1 1/2 tsp pomegranate molasses
- 1 cup cherry tomatoes, sliced in half
- salt & pepper to taste
Firstly, preheat the oven to 200C.
Then place all ingredients on a baking tray & mix well. Cover with aluminum foil & pop into the oven for 25 minutes. Take the chicken out of the oven & keep covered. Let it rest for 5-10 minutes before serving.
Lastly, serve your baked chicken with your choice of salad. I choose rucola with a basic balsamic & olive oil dressing & sea salt.