Mediterranean Chicken

Preheat the oven to 425°F. Move an oven rack to the upper third of the oven to help with the final broil.

Pat the chicken breasts dry with paper towels. Using a kitchen mallet or rolling pin, lightly pound the thick end of each chicken breast until they are roughly the same thickness all the way across, about ¾-inch thick. This ensures they cook evenly alongside the vegetables.

In a 9 x 13″ baking dish or large rimmed baking sheet, stir together the halved tomatoes, sliced shallot, minced garlic, lemon slices, olives, capers, 1 tablespoon olive oil, and ¼ teaspoon kosher salt .

In a small bowl, mix the garlic powder, onion powder, smoked paprika, oregano, 2 teaspoons kosher salt , and fresh ground black pepper. Brush the pounded chicken breasts with 1 tablespoons olive oil, then rub the spice mixture generously over both sides of the chicken.

Nestle the seasoned chicken breasts on top the vegetables in the baking dish. Bake for 18 minutes.

Turn the oven to Broil on high. Broil the pan for 2 to 4 minutes, keeping a close eye on it. The chicken should develop golden brown edges, but be careful not to burn the garlic. The chicken is done when the internal temperature reaches 165°F.

Remove from the oven and let the chicken rest in the pan for 5 minutes to allow the juices to redistribute. Garnish with fresh parsley or basil and feta crumbles if desired. Add chicken to a plate and use a slotted spoon to remove some veggies to serve alongside.