Golden, herb-crusted Mediterranean Roasted Chicken—crispy skin, juicy meat, and bold flavors perfect for weeknight dinners or special gatherings.
Ingredients You’ll Need
If you want to unlock unbeatable flavors, the secret lies in fresh, top-quality ingredients — every element here plays a starring role. This recipe relies on a handful of Mediterranean pantry staples that, when combined, create a feast worthy of a celebration.
- Whole chicken (4–5 lb, butterflied): Spatchcocking ensures even cooking and crispy skin every time.
- Olive oil (½ cup): Rich, fruity, and essential for that golden finish and luscious, moist meat.
- Butter or extra olive oil (¼ cup): Adds a layer of decadence and helps brown the skin beautifully.
- Garlic (4 cloves, minced): Brings deep, aromatic Mediterranean flavor straight into every bite.
- Fresh Mediterranean herb mix (1 tbsp, finely chopped): Use a blend of rosemary, thyme, and oregano for classic herbal notes that define this cuisine.
- Rosemary (1 tsp, chopped): Earthy, piney, and so evocative of the Mediterranean hillside.
- Thyme (2 tsp): Lends a subtle sharpness and melds beautifully with the other herbs.
- Onion (1, quartered): Roasts until sweet and caramelized, flavoring the pan juices magnificently.
- Lemon (juice and wedges): Adds brightness, zest, and that unmistakable sunshiny tang.
- Dry white wine (½ cup): Steams the bird gently, adding aroma and depth while keeping things ultra moist.
- Black pepper (¾ tsp, freshly ground): For a subtle bite and a hint of heat that enlivens the meat.
- Salt (4 tsp): Essential for bringing out all the natural flavors and ensuring truly crispy skin.
How to Make Crispy Mediterranean Roasted Chicken
Step 1: Prep the Chicken
Start by preheating your oven to 375 °F (190 °C). With your chicken butterflied, pat it completely dry with paper towels — this single step is the difference between soggy and crispy skin. Lay the chicken flat, skin side up, in a large roasting pan or on a rimmed baking sheet lined with parchment for easier cleanup. The even surface guarantees thorough roasting and perfect browning.
Step 2: Make the Herb Rub
In a bowl, combine the olive oil, melted butter (or more olive oil), minced garlic, all your chopped herbs, the salt, and black pepper. Give it a good whisk to form a thick, fragrant paste. Don’t be shy! Rub this aromatic blend generously all over the chicken — inside, outside, and under the skin if you can. The more you massage the flavors in, the more those classic Mediterranean notes will infuse every bite.
Step 3: Add Citrus and Wine
Tuck your quartered onion and lemon wedges underneath and around the chicken, letting them infuse both the meat and the pan juices. Pour the dry white wine right around the chicken (not directly on top), so as it roasts, the steam and aroma tenderize and perfume the bird without washing off your herb rub.
Step 4: Roast to Crispy Perfection
Slide your pan into the hot oven and let the magic happen. At the halfway point — about 40 minutes in — baste the chicken with the sizzling pan juices for extra flavor and golden brown skin. After about an hour and five minutes, squeeze a little more fresh lemon over the top and baste once more. Keep an eye out: you’re going for deeply crisped, golden skin and juicy, perfectly cooked meat. The Crispy Mediterranean Roasted Chicken is done when an instant-read thermometer reads 165 °F at the thickest part.
Step 5: Rest, Carve, and Serve
Once the chicken emerges, resist the urge to carve immediately. Let it rest for 10 minutes, loosely covered with foil, so the juices redistribute and every piece stays succulent. Before serving, spoon plenty of the herby, lemony pan juices over each piece — it’s pure gold. The chicken should be deeply bronzed, with a shatter-crisp skin and a bright, aromatic aroma that will have everyone waiting impatiently at the table!
How to Serve Crispy Mediterranean Roasted Chicken
Garnishes
Scatter plenty of freshly chopped herbs — think extra rosemary, thyme, and oregano — over the Crispy Mediterranean Roasted Chicken right before serving. Add a few more lemon wedges for squeezing and maybe a drizzle of extra-virgin olive oil. For a truly Mediterranean finish, toss in some briny olives or capers around the serving platter.
Side Dishes
This chicken truly shines alongside classic sides: I love serving it over a bed of herbed couscous, simple roasted potatoes, or a big salad loaded with cherry tomatoes, cucumber, and feta. Grilled vegetables or creamy hummus are fantastic, too — their clean, bright flavors make every plate sing and soak up those wonderful pan juices.
Creative Ways to Present
If you want to get a little fancy, serve the Crispy Mediterranean Roasted Chicken family-style on a large platter, nested over a colorful salad or on a wooden board surrounded by roasted vegetables. For a casual picnic vibe, carve the chicken and serve in pita wraps with tzatziki, arugula, and pickled onions. Or shred leftovers for an unforgettable Mediterranean grain bowl.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Crispy Mediterranean Roasted Chicken to an airtight container as soon as it reaches room temperature. It will stay juicy and delicious in the refrigerator for up to four days. Keep leftover pan juices in a separate container to drizzle over reheated portions for added moisture and flavor.
Freezing
This chicken is perfect for batch cooking! Let the roasted chicken cool completely, then slice, portion, and store in well-sealed freezer bags or containers. Label and freeze for up to three months. Make sure to freeze some of the pan juices alongside for best results when reheating.
Reheating
For best results, reheat Crispy Mediterranean Roasted Chicken in a 350 °F (175 °C) oven, covered loosely with foil until piping hot. Uncover for the last five minutes to re-crisp the skin. If you’re in a hurry, you can microwave slices, but the oven best preserves that prized crispiness. Serve with extra warmed pan juices poured on top.
FAQs
Can I use chicken thighs or breasts instead of a whole chicken?
Absolutely! You can use bone-in, skin-on thighs or breasts for the Crispy Mediterranean Roasted Chicken recipe. Just watch the cooking time — pieces will cook more quickly, so check for doneness after 35–45 minutes.
What’s the best herb mix for the most authentic flavor?
A blend of fresh rosemary, thyme, and oregano is classic, but feel free to add parsley, marjoram, or even a pinch of sage if you have it. The freshness and balance of the herbs give this chicken its unmistakable Mediterranean character.
Can I make this dairy-free?
Definitely! Simply swap the butter for more olive oil in both the rub and for basting. The skin will still get gorgeously crisp and the chicken will taste beautifully rich without any dairy.
How do I know when the chicken is fully cooked?
The best way is with an instant-read thermometer — the thickest part of the chicken (not touching the bone) should reach 165 °F. The skin will be deep golden and the juices will run clear when pierced near the thigh.
What if I don’t have white wine?
No problem! Replace the wine with the same amount of chicken stock or even water with a splash of lemon juice. The finished Crispy Mediterranean Roasted Chicken will still be deliciously moist and aromatic.
Final Thoughts
I can’t recommend this Crispy Mediterranean Roasted Chicken enough for those who crave bold flavors and crave-worthy crisp skin. It’s simple, inviting, and deeply satisfying — exactly what home cooking should be. I hope you’ll add it to your own rotation and share it with friends and family, just like I do. Enjoy every sunlit, herb-flecked bite!
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Crispy Mediterranean Roasted Chicken Recipe
- Total Time: 1 hour 35 minutes
- Yield: 6–8 servings
- Diet: Gluten Free
Description
Golden, herb-crusted Mediterranean Roasted Chicken—crispy skin, juicy meat, and bold flavors perfect for weeknight dinners or special gatherings.
Ingredients
For the Chicken
- 4–5 lb whole chicken, backbone removed and butterflied
Herb Marinade
- ½ cup olive oil
- ¼ cup butter (or extra olive oil for a dairy-free option), melted
- 4 cloves garlic, minced
- 1 tbsp fresh Mediterranean herb mix (such as rosemary, thyme, oregano), finely chopped
- 1 tsp fresh rosemary, chopped
- 2 tsp fresh thyme leaves
- 4 tsp salt
- ¾ tsp freshly ground black pepper
For Roasting
- 1 onion, quartered
- 1 lemon, juice and wedges
- ½ cup dry white wine
Instructions
- Preheat the Oven – Start by preheating your oven to 375 °F (190 °C). This ensures an even cooking temperature for perfectly roasted chicken.
- Prepare the Chicken – Pat the butterflied chicken dry thoroughly with paper towels. Arrange it flat, skin-side up, in a large roasting pan or sheet tray. Drying the skin is key for crispiness.
- Make the Herb Marinade – In a bowl, combine the olive oil, melted butter (or extra olive oil), minced garlic, chopped Mediterranean herbs, rosemary, thyme, salt, and pepper. Mix well until fully combined.
- Season the Chicken – Rub the marinade all over both sides of the chicken, making sure to coat every nook and cranny for maximum flavor.
- Add Aromatics – Arrange the quartered onion and lemon wedges around and underneath the chicken in the pan. This infuses the bird with extra moisture and fragrance as it roasts.
- Add Wine and Roast – Pour the white wine over and around the chicken. Transfer the pan to the oven and roast uncovered for about 1 hour 20 minutes, or until the thickest part of the chicken reaches an internal temperature of 165 °F (74 °C).
- Baste the Chicken – About halfway through roasting, use a spoon or baster to drizzle the pan juices back over the chicken for extra moisture and flavor.
- Finish with Lemon – In the last 15 minutes of roasting, squeeze additional lemon juice over the top for bright acidity and baste once more to enhance browning.
- Rest and Serve – Remove the chicken from the oven and let it rest for at least 10 minutes before carving to allow the juices to redistribute. Carve and serve with pan juices spooned over the top.
Notes
- For dairy-free, use all olive oil instead of butter.
- Try different fresh herbs, such as marjoram or parsley, for a unique twist.
- Letting the chicken rest ensures juicy meat and easy carving.
- If desired, roast vegetables like potatoes or carrots alongside the chicken.
- Use a meat thermometer to guarantee perfect doneness.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main-course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/6 of chicken
- Calories: 420
- Sugar: 1g
- Sodium: 1630mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 32g
- Cholesterol: 120mg