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Mediterranean Baked Chicken with Carrots and Tomatoes

Prep 20 min Cook 50 min Difficulty 3/5

Easy Mediterranean baked chicken with a herbed bread-cheese stuffing, carrots and tomatoes—simple prep, roast for about 50 minutes.

Why this recipe works

This Mediterranean baked chicken pairs a moist bread-and-cheese stuffing with roasted carrots and tomatoes for a rustic weeknight or weekend meal. It suits cooks who want a flavorful one-dish roast with straightforward prep. Prep takes about 20 minutes; bake for roughly 35–45 minutes until golden and cooked through.

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Key takeaways

Uses a soaked bread-and-cheese stuffing tucked under the skin
Roasts in ~35–45 minutes at 200°C (400°F) after 20 minutes prep
Store leftovers 3 days; reheat covered at 180°C (350°F)

Recipe guide

This Mediterranean baked chicken pairs a moist bread-and-cheese stuffing with roasted carrots and tomatoes for a rustic weeknight or weekend meal. It suits cooks who want a flavorful one-dish roast with straightforward prep. Prep takes about 20 minutes; bake for roughly 35–45 minutes until golden and cooked through.

A simple, hands-off roast with flavorful stuffing and tender vegetables.

  • Uses a soaked bread-and-cheese stuffing tucked under the skin
  • Roasts in ~35–45 minutes at 200°C (400°F) after 20 minutes prep
  • Store leftovers 3 days; reheat covered at 180°C (350°F)

Ingredients

Ingredients (serves 4): - 1 kg chicken pieces (thighs or mixed) - 4 carrots, peeled and cut into thick rounds - 400 g tomatoes, halved or quartered - 1 large onion, finely chopped - 150 g bread slices, torn - 100 ml milk - 100 g cheese, grated (Parmesan or similar) - 2 eggs - Olive oil, salt, pepper, dried oregano, thyme or rosemary Note: quantities in the original list were repeated; above are the deduplicated amounts.

Method

1. Preheat oven to 200°C (400°F). 2. Soak bread in milk until soft, squeeze out excess, then mix with cheese and beaten eggs; season with salt, pepper and oregano. Optionally sauté some chopped onion and add to the stuffing. 3. Season chicken with salt, pepper and a little olive oil. Slip some stuffing under the skin of each piece and press remaining stuffing on top. 4. Place chicken in a baking dish, scatter carrots, tomatoes and remaining onion around it; drizzle vegetables with olive oil and season with salt, pepper and herbs. 5. Bake 35–45 minutes until chicken is golden and reaches 75°C (165°F) internally and carrots are tender; baste once halfway. Rest 5 minutes before serving.

Tips & Serving

Quick tips: - Use bone-in, skin-on pieces for better flavor and moisture. - If tomatoes are very juicy, halve them larger to avoid excess liquid; drain if needed. - For extra crisp skin, finish under a hot grill/ broiler for 2–3 minutes. - Serve with a simple green salad or crusty bread to soak up juices.

Ingredients

  • 1 kg chicken pieces
  • 4 pcs carrots
  • 400 g tomatoes
  • 1 large onion
  • 150 g bread slices
  • 100 ml milk
  • 100 g cheese
  • 2 pcs eggs

Instructions

  1. Preheat oven to 200°C (400°F).
  2. Soak bread slices in milk until soft, then squeeze out excess liquid.
  3. Finely chop onion and grate or crumble the cheese.
  4. Mix soaked bread, cheese, and eggs into a uniform stuffing; season with salt, pepper, and a pinch of dried oregano.
  5. Peel and cut carrots into thick rounds; halve or quarter tomatoes depending on size.
  6. Pat chicken pieces dry and season with salt, pepper, and a drizzle of olive oil.
  7. Optional: lightly sauté chopped onion until translucent to add to the stuffing for more flavor.
  8. Spread a thin layer of stuffing under the skin of each chicken piece and press remaining stuffing over the tops.
  9. Arrange chicken in a baking dish and scatter carrots, tomatoes, and any remaining onion around the chicken.
  10. Drizzle vegetables with olive oil, season with salt, pepper, and a little thyme or rosemary.
  11. Bake for 35–45 minutes until chicken is golden and cooked through and carrots are tender; baste once halfway through.
  12. Let rest 5 minutes before serving to allow juices to settle.

FAQs

Can I substitute ingredients (bread, milk, cheese)? Use soft white bread or day-old rolls; oat milk or water can replace milk; grated Parmesan, feta, or Pecorino work for the cheese.
How can I keep the chicken moist if making ahead or reheating? Yes — bake at 180°C (350°F) for 40–50 minutes covered with foil for the first 25 minutes to prevent drying, then uncover to brown.
How should I store and reheat leftovers? Store cooled leftovers in an airtight container for up to 3 days. Reheat covered at 180°C (350°F) for 15–20 minutes or microwave until hot.