Mediterranean Diet Classic Roast Dinner

Experience the wholesome flavors of the Mediterranean with this Mediterranean Diet Classic Roast Dinner, a healthy and delicious twist on a traditional roast. Featuring a tender, herb-infused whole chicken roasted to golden perfection, this dish is paired with a vibrant medley of roasted vegetables, including red potatoes, carrots, and bell peppers, for a nutrient-packed side. To complete the meal, a refreshing Mediterranean salad is tossed with crisp cucumber, juicy cherry tomatoes, tangy feta cheese, and briny black olives, all drizzled with a zesty red wine vinegar dressing. With its use of heart-healthy olive oil, fresh herbs like thyme and rosemary, and nutrient-rich produce, this meal is a celebration of Mediterranean living and perfect for a cozy family dinner or an impressive dinner party centerpiece. Easy to prepare, deeply satisfying, and rich in wholesome ingredients, it’s your go-to recipe for a balanced, flavorful feast!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 1 3-4 lb Whole chicken
• 2 Lemon
• 4 tablespoons Olive oil
• 2 tablespoons Fresh rosemary
• 2 tablespoons Fresh thyme
• 6 Garlic cloves
• 2 teaspoons Sea salt
• 1 teaspoon Black pepper
• 1 pound Red potatoes
• 4 Carrots
• 1 Red bell pepper
• 1 Red onion
• 1 pint Cherry tomatoes
• 1 Cucumber
• 1 cup Feta cheese
• 0.5 cup Black olives
• 2 tablespoons Red wine vinegar
• 1 teaspoon Dried oregano
• 4 cups Mixed salad greens

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Rinse the whole chicken under cold water and pat dry with paper towels.

Step 3

Juice one lemon and cut the other into wedges.

Step 4

In a small bowl, mix 3 tablespoons of olive oil, lemon juice, chopped rosemary, chopped thyme, minced garlic, sea salt, and black pepper.

Step 5

Rub the seasoning mixture all over the chicken, including under the skin.

Step 6

Place the lemon wedges inside the chicken cavity. Tie the chicken legs together with kitchen twine.

Step 7

Cut the red potatoes into quarters, slice the carrots into sticks, and chop the red bell pepper and red onion into chunks.

Step 8

In a large roasting pan, toss the vegetables with 1 tablespoon of olive oil, and season with salt and pepper to taste.

Step 9

Place the chicken on top of the vegetables in the roasting pan.

Step 10

Roast in the preheated oven for 90 minutes or until the internal temperature of the chicken reaches 165°F (74°C) and the juices run clear.

Step 11

While the chicken is roasting, halve the cherry tomatoes, slice the cucumber, and mix them into the salad greens along with black olives and crumbled feta cheese.

Step 12

In a small bowl, whisk together the remaining olive oil, red wine vinegar, and dried oregano to make the dressing. Dress the salad just before serving.

Step 13

Once the chicken is cooked, let it rest for 10 minutes before carving.

Step 14

Serve the roast chicken with the roasted vegetables and fresh Mediterranean salad.

Nutrition Facts

Serving size	(3457.7g)

Amount per serving	% Daily Value*
Calories	1924.2

Total Fat 110.3g	0%
Saturated Fat 34.1g	0%
Polyunsaturated Fat 7.2g
Cholesterol 235.6mg	0%
Sodium 7315.6mg	0%
Total Carbohydrate 183.1g	0%
Dietary Fiber 35.5g	0%
Total Sugars 46.6g
Protein 71.6g	0%

Vitamin D 24IU	0%
Calcium 1239.6mg	0%
Iron 17.6mg	0%
Potassium 5435.9mg	0%

*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.

Source of Calories

Fat: 49.4%

Protein: 14.2%

Carbs: 36.4%