Mediterranean Diet Classic Roast Chicken Dinner
Experience the flavors of the Mediterranean with this Classic Roast Chicken Dinner, a wholesome and delicious recipe that’s perfect for family meals or celebratory gatherings. Featuring a tender whole chicken infused with the citrusy brightness of fresh lemon and the aromatic depth of garlic, rosemary, thyme, and oregano, this dish delivers a true taste of the Mediterranean diet. Surrounding the chicken are vibrant, caramelized vegetables like carrots, zucchini, cherry tomatoes, and red onion, all roasted to perfection for a nutrient-packed, colorful side dish. The recipe calls for extra virgin olive oil, ensuring a heart-healthy base that complements the fresh ingredients, while easy prep and straightforward techniques make it accessible for cooks of any skill level. Ready in just under two hours and serving up to six people, this Mediterranean-style roast chicken dinner is the ultimate combination of simplicity, nutrition, and bold flavor. Perfect for keywords such as “Mediterranean diet recipes,” “healthy roast chicken dinner,” and “roasted vegetables,” this dish is sure to become a household favorite.
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Recipe Information
Ingredients
- 4 pounds whole chicken
- 4 tablespoons extra virgin olive oil
- 2 whole lemon
- 6 whole garlic cloves
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 tablespoon fresh oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 whole carrots
- 1 large red onion
- 2 medium zucchini
- 1 pint cherry tomatoes
Instructions
Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels, removing any excess moisture, then place it in a large roasting pan.
In a small bowl, mix together 2 tablespoons of olive oil, juice from 1 lemon, minced garlic from 3 cloves, salt, and pepper. Rub this mixture all over the chicken, and ensure it's well-coated, both inside and out.
Stuff the chicken cavity with the remaining lemon, garlic cloves, rosemary, and thyme sprigs.
Tie the chicken legs together with kitchen twine and tuck the wings under the body. This will help ensure even cooking and a moist interior.
Prepare the vegetables by slicing the carrots and zucchini into thick rounds, and the onion into wedges. Toss them with the remaining olive oil, a pinch of salt, and fresh oregano.
Arrange the vegetables around the chicken in the roasting pan, and scatter the cherry tomatoes on top.
Roast in the preheated oven for about 1 hour and 30 minutes, or until the chicken is golden, crispy, and a meat thermometer reads 165°F (74°C) at the thickest part of the thigh.
Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, keeping the chicken moist.
Serve the chicken alongside the roasted vegetables for a complete Mediterranean meal. Optionally, garnish with additional fresh herbs before serving.
Nutrition Facts
Calories |
1166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 8797 mg | 382% | |
| Total Carbohydrate | 98.4 g | 36% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 55.9 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 3255 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
