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mediterranean roasted chicken

  • 1/2 cup olive oil
  • 4 cloves garlic minced
  • 1 tbsp Mediterranean* herbs, finely chopped
  • 2 tsp fresh thyme leaves finely chopped
  • 1 tsp fresh rosemary finely chopped
  • 4 tsp salt divided
  • 3/4 tsp freshly ground black pepper adjust to your taste
  • 1 lemon halved and sliced 1/4 inch thick
  • 1 onion halved and sliced 1/4-inch-thick
  • 3 large garlic cloves thinly sliced
  • 4-5 pound whole chicken backbone removed and butterflied
  • 1/2 cup dry white wine (such as Pinot Grigio) — or low sodium chicken broth/stock
  • Juice of 1 lemon
  • ¼ cup melted butter or olive oil for basting

  1. Preheat the oven to 450°F (230°C). Thoroughly pat chicken dry all over with a paper towel.
  2. Combine the oil, minced garlic, parsley, thyme, rosemary, 3 teaspoons salt, and pepper in a small bowl. Set aside.
  3. Arrange the lemon slices, onion slices and garlic slices in the base of a 12-inch cast-iron skillet (or oven-proof pan). Place the chicken, skin-side down, on top of the lemon/onion slices. Pour over half of the oil/herbs and rub all over the meat. Turn the chicken over (skin-side up) and pour over the remaining oil/herb mixture, rubbing the oil into the meat under the skin as well. Pour the wine and lemon juice into the base of the pan.
  4. Season chicken skin with remaining salt. Roast for 45-55 minutes, basting halfway through cooking time until juices run clear when chicken thigh is pierced with a skewer.
  5. Baste again, then broil for a further 5-10 minutes until golden. The chicken’s internal temperature must be 165°F  (73.9°C) and time 30(seconds), which means for 30 seconds the internal temperature of the chicken measured on the breast part should be 165°F  (73.9°C).
  6. Remove the chicken from the oven, cover skillet tightly with foil and allow to stand for 10 minutes before serving, allowing the juices to recirculate through the meat.
  7. Cut the chicken into quarters or eighths, sprinkle with a little extra salt and pepper. Serve, drizzled with pan juices and cooked onions/garlic.

Important Note:

  • Mediterranean herbs include basil, bay leaf, black pepper, cloves, coriander, cumin, dill, fennel, garlic, lavender, marjoram, mint, oregano, parsley, paprika, rosemary, saffron, sage, savory, sumac, tarragon, thyme, and turmeric.

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Easy Mediterranean Roasted Chicken for Special Celebrations

  • PREP: 20 minutes
  • COOK: 1 hour 5 minutes
  • 6 Servings

Chicken is one of the staple foods that I ALWAYS have in stock. The best thing about chicken is that you can cook so many variations — fried, roasted, saucy, broiled, baked, etc. You have to admit, chicken is a very versatile piece of meat. One of my favorite chicken recipes is roasted chicken because it is so easy to prepare and cook.

All-time Favorite Dish

What I love most about roasted chicken is that you can prep it at night then just let it marinade. If you suddenly change your mind or just don’t have time, you can leave it in the fridge and roast it later. The longer it marinates, the better the taste. Also, chicken is not just versatile but it is highly nutritious. I’ve read a lot about the good things about chicken and here’s what I’ve learned:

  • Chicken is a great source of protein which helps build muscles and improves strength.
  • It is rich in calcium and phosphorus that help build strong bones and contribute to body energy production.
  • Helps promote weight loss especially if you eat the white meat without the skin.
  • Did you know that chicken actually has minerals that relieves the body from stress? Way to go, chicken!
  • Do you know why chicken soup is the best when you’re sick? A warm bowl of chicken soup does more than just relieves colds and an upset tummy, it also helps boost resistance which leads to faster recovery.
  • Eating a delicious chicken dish increases happy hormones! Why? Well, because a good dish makes us happy! Nuff said!

mediterranean roast chicken special celebrations_1

Try this easy Mediterranean roasted chicken for all occasions!

Chicken is such as amazing ingredient, right? You can even choose your chicken pieces and not buy the whole chicken. What I do is buy a whole chicken plus extra pieces of drumsticks and wings for additional dishes. Whole chicken is meant for roasted chicken, so I’d like to share with you this easy Mediterranean roasted chicken.

This Mediterranean roasted chicken is best for special occasions or just to make your weekends special. You can even prep this for birthdays and anniversaries — your family will surely be delighted!

TRY IT AND LET US KNOW!  DID YOU ENJOY THIS DISH?  Tell us in the comments below and share this recipe with your family and friends. Or check out our other recipes here.

mediterranean roasted chicken
  • PREP: 20 minutes
  • COOK: 1 hour 5 minutes
  • 6 Servings

  • 1/2 cup olive oil
  • 4 cloves garlic minced
  • 1 tbsp Mediterranean* herbs, finely chopped
  • 2 tsp fresh thyme leaves finely chopped
  • 1 tsp fresh rosemary finely chopped
  • 4 tsp salt divided
  • 3/4 tsp freshly ground black pepper adjust to your taste
  • 1 lemon halved and sliced 1/4 inch thick
  • 1 onion halved and sliced 1/4-inch-thick
  • 3 large garlic cloves thinly sliced
  • 4-5 pound whole chicken backbone removed and butterflied
  • 1/2 cup dry white wine (such as Pinot Grigio) — or low sodium chicken broth/stock
  • Juice of 1 lemon
  • ¼ cup melted butter or olive oil for basting

  1. Preheat the oven to 450°F (230°C). Thoroughly pat chicken dry all over with a paper towel.
  2. Combine the oil, minced garlic, parsley, thyme, rosemary, 3 teaspoons salt, and pepper in a small bowl. Set aside.
  3. Arrange the lemon slices, onion slices and garlic slices in the base of a 12-inch cast-iron skillet (or oven-proof pan). Place the chicken, skin-side down, on top of the lemon/onion slices. Pour over half of the oil/herbs and rub all over the meat. Turn the chicken over (skin-side up) and pour over the remaining oil/herb mixture, rubbing the oil into the meat under the skin as well. Pour the wine and lemon juice into the base of the pan.
  4. Season chicken skin with remaining salt. Roast for 45-55 minutes, basting halfway through cooking time until juices run clear when chicken thigh is pierced with a skewer.
  5. Baste again, then broil for a further 5-10 minutes until golden. The chicken’s internal temperature must be 165°F  (73.9°C) and time 30(seconds), which means for 30 seconds the internal temperature of the chicken measured on the breast part should be 165°F  (73.9°C).
  6. Remove the chicken from the oven, cover skillet tightly with foil and allow to stand for 10 minutes before serving, allowing the juices to recirculate through the meat.
  7. Cut the chicken into quarters or eighths, sprinkle with a little extra salt and pepper. Serve, drizzled with pan juices and cooked onions/garlic.

Important Note:

  • Mediterranean herbs include basil, bay leaf, black pepper, cloves, coriander, cumin, dill, fennel, garlic, lavender, marjoram, mint, oregano, parsley, paprika, rosemary, saffron, sage, savory, sumac, tarragon, thyme, and turmeric.

product used in this recipe:

love this? share it!

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on email
Share on print

Leave a Comment

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