Chicken with Roasted Mediterranean Vegetables

roasted chicken with mediterranean vegetables // sweetsonian

The past couple of weeks have been weird for me, and filled with situations where I’ve felt unlike myself. I won’t get into too much, but part of it might have had something to do with having Airbnb’rs and cat sitting for Winston and second guessing when my move to New York actually will be. Rest assured, I’ve figured it all out. And once I did, I took Saturday night to myself — I took advantage of a quiet apartment and read most of the current summer read, and ended up taking a late night trip to the gym. I missed the spin and yoga classes, but generally, I’m okay with that, because I can just hop on a bike and coach my own spin class. The Sarah Gerrity spin class.

roasted chicken with mediterranean vegetables // sweetsonian

On my walk to the gym, dusk was setting and the fireflies just started appearing — side note, we don’t have fireflies in California, so they have a special place in my heart, and I still get excited every time I see them — but on my walk back from the gym, it was dark. There were some straggler fireflies, and the crispness of the night instantly brought me back to my first summer in DC, back in 2010. Having recovered from my first, very brutal winter, I was more than ecstatic to have a spring and a summer, filled with rooftop bars and embassy parties, and cooking dinners on my Dupont patio. Watching the flight patterns landing and departing from DCA, with a glass of wine and usually while sharing hookah with Kristen or Rachel was the usual. Saturday night reminded me of that. So naturally, I was wistfully remembering the days of my youth. Not that I’m not still young, but it’s weird how much you could change in four or five years.

Back then, I thought I’d live in DC forever, I thought running was the only exercise I’d ever need, and I also wanted to stay in that first group house until everyone else moved on, so I could just buy it for myself and gut it completely when I was ready to have a family of my own. Oh, how things have changed. I’m trying to savor my last summer in DC as much as I can. The days aren’t quite numbered yet, because a few things are still up in the air. The air is crisp, and I’d hate to say things are changing, because I’ve said that so many times and the changes I think might happen don’t actually come about. But as much as I love the winters, the summers are nice too. And I’m going to soak up every inch of not-urban jungle that DC is.

roasted chicken with mediterranean vegetables // sweetsonian

roasted chicken with mediterranean vegetables // sweetsonian

roasted chicken with mediterranean vegetables // sweetsonian

roasted chicken with mediterranean vegetables // sweetsonian

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Chicken with Roasted Mediterranean Vegetables, adapted from the Clever Carrot, recipe after the jump


3 chicken breasts
1 pint of grape or cherry tomatoes
1 red onion
1 14 oz. can of artichokes (in water, not olive oil)
1 clove garlic, minced
1/4 cup kalamata olives, pitted
2-3 tablespoons dried oregano
1/2 cup feta cheese, crumbed or cut into cubes
Parsley for garnish


Drain the juice from your canned artichokes into a mixing bowl. Stir in your minced garlic and dried oregano. Marinate your chicken breasts in the bowl (or bag) for 1 hour. I just cover the mixing bowl and left the chicken in the refrigerator while I prepped and roasted the veggies.

Preheat your oven to 400 degrees. Slice the red onion into small wedges, breaking apart as necessary. Scatter the tomatoes, artichoke hearts, and onion wedges on a large baking sheet or roasting pan, and drizzle with olive oil and a little bit of salt and pepper. Roast until the tomatoes are wrinkly and start to char (but just a little). This should take 30-40 minutes. The onions should be soft and translucent. Remove from the oven.

When the chicken is ready, drizzle a bit more olive oil in a skillet, and turn your heat up high. Brown the chicken breasts, leaving them slightly uncooked. Then, combine the chicken, roasted vegetables, and olives into a baking dish — it fit perfectly in one of my favorite pie dishes — and bake for another 10 to 20 minutes, until the chicken is cooked through.

Sprinkle with your feta cubes and the rest of the dried oregano, and garnish with parsley.