Mediterranean Style Roasted Chicken
Make this delicious Mediterranean Style Roasted Chicken during special occasions! Takes time to cook but totally worth it!
Ingredients
- 4-5 lbs whole chicken backbone removed and butterflied
- 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
- 1 piece lemon sliced 1/4 inch thick
- 1 piece onion sliced 1/4 inch thick
- 3 pieces large garlic cloves thinly sliced
- 1/2 cup dry white wine (such as Pinot Grigio) — or low sodium chicken broth/stock
- 1 piece lemon juice
- 1/4 cup melted butter or olive oil for basting
Instructions
- Preheat the oven to 450°F (230°C). Thoroughly pat chicken dry all over with a paper towel.
- Combine the oil, minced garlic, parsley, thyme, rosemary, 3 teaspoons salt, and pepper in a small bowl. Set aside.
- 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.
- 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.
- 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).
- 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.
- Cut the chicken into quarters or eighths, sprinkle with a little extra salt and pepper. Serve, drizzled with pan juices and cooked onions/garlic.
Notes
- 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.