Roasted Mediterranean Chicken
& Babaganoush

by Christine Lewis, PWCG Founder

I bought one of those larger packages of chicken, planning on splitting it up before freezing it. Then I didn’t realize my daughter had stuck it all in the freezer. Oops! We had chicken stir fry a day or two ago, and still had about 1 1/2 pounds of chicken to use up before it went bad. I also had some eggplant that needed to be cooked. So we made Roasted Mediterranean Chicken & Babaganoush. I love cooking Mediterranean. Unlike a fad diet that will come one year and be “so last year” the next, it’s a time-tested healthy diet that’s been around for many generations, and  it’s heavily plant-based while still maintaining some proteins and healthy complex carbohydrates and proteins. 



2 eggplants
2 tablespoons olive oil
salt & pepper to taste, with turmeric
2 tablespoons minced garlic
2 tablespoons lemon juice
2 teaspoons parsley

Roasted Mediterranean Chicken

3 tablespoons olive oil
2 medium onions

 3 Roma tomatoes

1 bell pepper  (I prefer red, orange, or yellow)

4 cloves minced garlic

salt and pepper to taste, with turmeric

1 1/2 teaspoons each: oregano, parsley, savory, and thyme

1 to 1 1/2 pounds boneless, skinless chicken breasts

juice from half a lemon

4 cloves minced garlic

salt & pepper to taste

Turmeric to match black pepper

1/4 cup Red wine

3 Tablespoons Basalmic Vinegar


Prepare Babaganoush first

1) Split eggplant in half.  Criss-cross with little cuts. 

2) Drizzle with olive oil.

3) Add salt, pepper, and turmeric to taste.

4) Place on a baking pan.

5) Broil for approximately 15-20 minutes

6) Remove skin

7) Place in food processor.

8) Add garlic, lemon juice, olive oil, parsley, and salt and pepper

9) Blend

10) Store in a bowl and refrigerate until needed.


Roasted Mediterranean Chicken

1) Preheat oven to 400.

2) Coat inside of large cast-iron skillet with olive oil

3) Line bottom of pan with onion, bell pepper, and tomato, and drizzle with olive oil, 

4) Add 2 cloves of minced garlic, and salt and pepper to taste, and turmeric.

5) Mix all of your herbs and seasonings  in a bowl. 

6) Take remaining olive oil, and coat the bottom of chicken with herbs and seasonings. Do the same to the other side of the chicken.

7) Drizzle Basalmic vinegar and wine on everything.

8) Squeeze lemon over all of the contents.

9) Place in oven, and bake for 30 – 40 minutes. Time will depend on the thickness of your chicken. Cut chicken to make sure it’s cooked all the way through.

10) Once the Roasted Mediterranean Chicken is finished you can serve with the Babaganoush.

Thank you for stopping by!

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