Mediterranean Diet Slow Roasted Chicken
Elevate your dinner table with the delectable Mediterranean Diet Slow Roasted Chicken—an aromatic masterpiece that combines tender, juicy chicken with a medley of bold, fresh flavors. This recipe is slow-roasted to perfection, allowing the marinated whole chicken, infused with zesty lemon, robust garlic, and fresh herbs like rosemary and thyme, to develop irresistible depth. Topped with sweet roasted cherry tomatoes and savory kalamata olives, every bite bursts with the vibrancy of Mediterranean cuisine. With minimal prep time and a foolproof cooking technique, this dish is perfect for dinner parties or family meals, offering a wholesome, heart-healthy option that’s as stunning as it is delicious. Let the natural juices and caramelized vegetables take the spotlight as you savor this Mediterranean-inspired feast!
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Recipe Information
Ingredients
- 4 lbs whole chicken
- 3 tbsp olive oil
- 1 lemon (zested and juiced)
- 4 garlic cloves (minced)
- 2 tbsp fresh rosemary (chopped)
- 2 tbsp fresh thyme (chopped)
- 1 tsp dried oregano
- 2 tsp salt
- 1 tsp black pepper
- 1 red onion (cut into wedges)
- 1 cup cherry tomatoes
- 1 cup kalamata olives (pitted)
Instructions
Preheat your oven to 325°F (165°C).
In a small bowl, combine olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, oregano, salt, and pepper to form a marinade.
Place the whole chicken on a roasting pan. Carefully loosen the skin over the breasts and thighs without tearing it.
Rub half of the marinade under the skin, spreading it evenly over the breasts and thighs. Rub the remaining marinade over the outside of the chicken.
Stuff the cavity of the chicken with the red onion wedges and a few sprigs of extra rosemary and thyme if desired.
Place the chicken breast-side up on a rack in the roasting pan. Scatter cherry tomatoes and kalamata olives around the chicken in the pan.
Roast the chicken in the preheated oven for about 2 hours, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh.
If the skin is not crisp enough, increase the oven temperature to 400°F (200°C) for the last 15 minutes of roasting.
Remove the chicken from the oven, cover loosely with foil, and let it rest for 10-15 minutes before carving.
Serve the chicken with the roasted tomatoes and olives, drizzling any juices from the roasting pan over the top.
Nutrition Facts
Calories |
1304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.9 g | 145% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 6705 mg | 292% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 9.6 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 290 mg | 22% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1242 mg | 26% | |
*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.
