Mediterranean Diet Roast Chicken with Gravy
Elevate your weeknight dinner or special occasion meal with this Mediterranean Diet Roast Chicken with Gravy—a vibrant twist on the classic roast. Infused with bright citrus notes from fresh lemons and aromatic herbs like rosemary and thyme, this recipe delivers irresistibly juicy chicken with crispy skin. The savory homemade gravy, crafted from pan drippings and chicken stock, adds a luxurious finishing touch, ensuring every bite is bursting with flavor. Perfectly aligned with Mediterranean diet principles, this dish uses heart-healthy extra virgin olive oil and aromatic seasonings for a wholesome and satisfying meal. Ready in under two hours, this centerpiece chicken pairs beautifully with roasted vegetables or a simple green salad. Celebrate Mediterranean-inspired cooking with this elegant yet approachable recipe!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 3-4 lbs whole chicken
- 3 tablespoons extra virgin olive oil
- 2 lemon
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 4 garlic cloves
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 2 cups chicken stock
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Preheat your oven to 425°F (220°C).
Rinse the chicken inside and out and pat it dry using paper towels.
Juice one lemon and slice the other into wedges. Set aside the wedges for later.
In a small bowl, combine the olive oil, lemon juice, chopped rosemary, chopped thyme, minced garlic, sea salt, and black pepper.
Rub the entire chicken with the olive oil herb mixture, ensuring to coat the inside of the cavity as well.
Place the lemon wedges and a few sprigs of rosemary and thyme inside the cavity of the chicken.
Tuck the wing tips under the body of the chicken and tie the legs together with kitchen twine.
Place the chicken on a rack in a roasting pan breast side up.
Roast the chicken in the oven for 1 to 1.5 hours, basting occasionally with the pan drippings, until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (75°C).
Transfer the chicken to a cutting board and let it rest for at least 15 minutes before carving.
While the chicken rests, pour the pan drippings into a small saucepan and skim off any excess fat.
Add the chicken stock to the saucepan and bring to a simmer over medium heat.
In a small bowl, mix the cornstarch with water to create a slurry.
Slowly whisk the cornstarch slurry into the simmering juices, stirring constantly, until the gravy thickens, about 5 minutes.
Carve the chicken and serve it with the gravy drizzled over the top. Enjoy your Mediterranean Diet Roast Chicken!
Nutrition Facts
Calories |
857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 5019 mg | 218% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 5.0 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 560 mg | 12% | |
*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.
