Description
Golden, herb-crusted Mediterranean Roasted Chicken—crispy skin, juicy meat, and bold flavors perfect for weeknight dinners or special gatherings.
Ingredients
Scale
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