How to Make Mediterranean-Style Roast Chicken

There’s something undeniably captivating about the Mediterranean — the sun-drenched coastlines, the vibrant herbs, the fresh olive oil, and the rich culinary traditions that bring people together.

If you’re looking to bring those bold, fresh flavors to your dinner table, this Mediterranean-Style Roast Chicken recipe is just what you need.

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Why You’ll Love Mediterranean-Style Roast Chicken

This recipe is a delightful mix of rustic charm and gourmet flavor.

By marinating the chicken in a blend of olive oil, lemon, garlic, and Mediterranean herbs, you get juicy meat with crispy golden skin and aromatic undertones.

Whether you’re planning a cozy family dinner or impressing guests, this dish makes the perfect centerpiece.

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Olive Oil Dispenser with Pourer – for mess-free marinades
Cast Iron Roasting Pan – perfect for even roasting
Digital Meat Thermometer – for perfect doneness every time
Herb Keeper for Fresh Parsley and Rosemary

Ingredients You’ll Need

1 whole chicken (about 4–5 lbs), giblets removed
3 tablespoons olive oil
Juice of 1 lemon
Zest of 1 lemon
6 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon thyme (fresh or dried)
1 teaspoon rosemary
Salt and pepper, to taste
1 red onion, sliced into wedges
1 lemon, sliced
A handful of cherry tomatoes
Kalamata olives (optional)
Fresh parsley for garnish

Directions: How to Make Mediterranean-Style Roast Chicken

1. Preheat and Prep
Preheat your oven to 425°F (220°C). Rinse and pat the chicken dry with paper towels.

2. Make the Marinade
In a bowl, mix the olive oil, lemon juice and zest, garlic, oregano, thyme, rosemary, salt, and pepper. This herb-packed mixture is the heart of Mediterranean flavor.

3. Season the Chicken
Rub the marinade all over the chicken — don’t forget under the skin and inside the cavity for extra flavor. Let it marinate for at least 30 minutes (or up to overnight in the fridge).

4. Stuff and Surround
Stuff the cavity with lemon slices and a few onion wedges. Place the remaining onion, tomatoes, lemon slices, and olives in the roasting pan around the chicken.

5. Roast to Perfection
Roast uncovered for 1 hour to 1 hour 15 minutes, or until the internal temperature hits 165°F (74°C) and juices run clear. Baste the chicken halfway through with the pan juices for extra crispiness.

6. Rest and Serve
Let the chicken rest for 10–15 minutes before carving. Garnish with fresh parsley and serve with roasted vegetables, couscous, or a Greek salad.

Read More: How to Cook Chicken Thighs