Mediterranean Diet Slow Roasted Chicken

Transform your dinner table into a Mediterranean feast with this tender and flavorful Mediterranean Diet Slow Roasted Chicken! Seasoned with a vibrant marinade of olive oil, lemon zest, garlic, fresh rosemary, thyme, and a hint of oregano, this recipe combines heart-healthy ingredients with aromatic herbs to create the perfect centerpiece for any occasion. Slow roasting at a low temperature ensures succulent meat with a crisp, golden skin, while the addition of roasted cherry tomatoes, kalamata olives, and wedges of red onion infuses every bite with a burst of tangy, briny goodness. Perfect for meal prepping or impressing guests, this wholesome chicken dish is a celebration of Mediterranean cuisine at its finest. Serve with a drizzle of the pan juices for an irresistible finish!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

In a small bowl, combine olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, oregano, salt, and pepper to form a marinade.

Step 3

Place the whole chicken on a roasting pan. Carefully loosen the skin over the breasts and thighs without tearing it.

Step 4

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.

Step 5

Stuff the cavity of the chicken with the red onion wedges and a few sprigs of extra rosemary and thyme if desired.

Step 6

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.

Step 7

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.

Step 8

If the skin is not crisp enough, increase the oven temperature to 400°F (200°C) for the last 15 minutes of roasting.

Step 9

Remove the chicken from the oven, cover loosely with foil, and let it rest for 10-15 minutes before carving.

Step 10

Serve the chicken with the roasted tomatoes and olives, drizzling any juices from the roasting pan over the top.

Nutrition Facts

Serving size	(2433.0g)

Amount per serving	% Daily Value*
Calories	1304.3

Total Fat 112.9g	0%
Saturated Fat 18.7g	0%
Polyunsaturated Fat 4.0g
Cholesterol 136.1mg	0%
Sodium 6704.6mg	0%
Total Carbohydrate 43.5g	0%
Dietary Fiber 14.8g	0%
Total Sugars 9.6g
Protein 41.8g	0%

Vitamin D 0IU	0%
Calcium 289.8mg	0%
Iron 9.3mg	0%
Potassium 1241.6mg	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: 74.9%

Protein: 12.3%

Carbs: 12.8%