Mediterranean Baked Chicken

mediterranean baked chicken
Serves: 4-6

Marinade
2 lbs. chicken breast or thighs (boneless & skinless)
2 garlic cloves, thinly sliced
2-3 tbsp. marinade from artichoke hearts
1.5 tsp oregano

2 small red onions, sliced
1 pint grape or cherry tomatoes, whole
1x 14 oz. jar marinated artichoke hearts
1x 14 oz. can white beans, drained
1/2 c. Kalamata olives, pitted
8oz bocconcini (mozz balls)
2 small zuchhini, chunked
olive oil
salt and pepper
fresh basil & parsley, to taste

Marinade chicken with 2-3tbs of reserved archichoke oil/marinate, garlic, oregano, salt/pepper. Marinade no more than a few hours.
When you’re ready to start cooking, preheat your oven to 400 F.
To a large roasting pan, add the sliced onions and tomatoes. Toss with olive oil and season with salt and pepper. Cook (stirring occasionally) until the onions are soft and the tomatoes begin to burst, about 15-20 minutes.
Meanwhile, in a large skillet warm 1 tsp. of olive oil over moderate heat. Brown the chicken on both sides, working in batches.
To the pan, add the chicken, artichoke hearts, beans, and olives (not the bocconcini). Roast for about 5-7 minutes or until the chicken is cooked through.
Roughly chop a large handful of both basil and parsley.
Remove the chicken from the oven. Now add the bocconcini and herbs and toss gently to combine. The heat from the pan will