This post may contain affiliate links, read my disclosure policy for details.
Mediterranean Roasted Chicken captures the essence of the region’s vibrant flavors. Whole chicken seasoned with a harmonious blend of aromatic herbs, spices, and paired with colorful array of seasonal vegetables. With a few simple ingredients, you can create a dish that’s both impressive and comforting.
This cooking method is a personal favorite for many reasons. The ease and flavor combined in this recipe, makes it an ideal dish for serving family or guests. It’s simple to prepare and quick to clean up without ever sacrificing taste, which makes it perfect for any occasion!
Why I Love This Recipe
- It’s flavorful. Juices and spices from the chicken trickle down to season the veggies underneath meaning succulent chicken and tender vegetables.
- It’s straightforward. Simply season the chicken, put on top of the veggies, and bake. It’s that easy!
- It’s easy cleanup. The meal is baked and served in the same dish leaving less mess in the kitchen to deal with later.
Ingredients You’ll Need
- Whole chicken: You can use a whole chicken, bone-in chicken breasts, thighs or chicken quarters.
- Seasonings: Here we use paprika, cumin, coriander, salt, garlic powder, black pepper, and thyme to give the warming Mediterranean flavor. Feel free to use your favorite seasonings or a prepared Mediterranean seasoning blend.
- Vegetables: We roast baby potatoes, grape tomatoes, baby Bella mushrooms, baby carrots, green bell peppers, olives, and pearl onions tossed with salt and pepper. You can substitute or leave out vegetables to your preference.
How To Roast Whole Chicken In the Oven
Step 1: Prepare the equipment. Preheat the oven to 450°F. Gather mixing bowls and utensils.
Step 2: Prepare the chicken and spices. Pat dry the whole chicken with a kitchen towel and set it aside. In a small bowl or plate, mix the spices: paprika, cumin, coriander, salt, pepper, and thyme.
Step 3: Dress the chicken. Coat and massage the whole chicken with olive oil, then sprinkle the spice mix on top, ensuring it covers all parts of the chicken.
Step 4: Assemble the dish. In a 9×13 baking tray, add the halved potatoes, grape tomatoes, mushrooms, carrots, bell pepper, olives, garlic, and onions. Massage the vegetables with olive oil and season them with salt and pepper.
Step 5: Cook the dish. Prepare the chicken on top of the vegetables and bake for 15 minutes. Reduce the temperature to 350°F and continue baking for an additional 50-60 minutes, or until the chicken reaches an internal temperature of 165°F when checked with a thermometer.
Step 6: Rest and serve. Remove the chicken from the oven and set it aside to rest for 10 minutes. Then, slice and serve it along with the roasted vegetables.
Tips To Make This Recipe
- Allow the chicken to marinate with the spice rub for at least 30 minutes or, ideally, overnight. This enhances flavor penetration.
- Before roasting, let the marinated chicken come to room temperature. This ensures more even cooking.
- Trussing the chicken helps it cook more evenly and maintains a pleasing shape.
- Periodically baste the chicken with its juices during roasting for added moisture and flavor.
What to Serve with Roasted Chicken
This chicken serves well with many sides. Consider serving it with Crispy Potato Wedges, Greek Salad, Fresh vegetables, Creamed Corn Casserole, Hummus, Air Fryer Roasted Potatoes, Parmesan Roasted Carrots and Homemade Roasted Garlic Bread.
Storing and Reheating
Storing: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
To reheat: Reheat in the oven at 400 degrees Fahrenheit until warmed through for best results.
Freezing: You can freeze before cooking or after. To freeze the marinated uncooked chicken, store in an airtight container in the freezer for up to 3 months. To freeze after cooking, allow the chicken to cool completely before transferring to the freezer in an airtight container.
Alternative Cooking Methods
Slow Cooker: Place marinated chicken in the slow cooker with vegetables. Cook on low for 6-8 hours or until chicken is cooked through. Finish under the broiler for a few minutes for a crispy skin.
Instant Pot: Sear marinated chicken using the sauté function. Add vegetables and pressure cook on high for about 20-25 minutes. Broil for a few minutes afterward for a crispy exterior.
Air Fryer: Place the marinated chicken in the air fryer basket. Cook for approximately 30-40 minutes, flipping halfway through. Add the vegetables to the air fryer basket during the last 20 minutes of the chicken’s cooking time. The internal temperature of the thickest part of the breast should 165 F.
Frequently Asked Questions
Use a meat thermometer to check for an internal temperature of 165 degrees F. Let the chicken rest after cooking to allow juices to redistribute.
Marinating the chicken overnight enhances the flavor. Prepare the spice rub and marinate in an airtight container in the refrigerator.
Certainly, fresh herbs will enhance the dish with a burst of freshness.
Cooking time depends on the weight of the chicken. Typically, it’s 20 minutes per pound.
More Mediterranean Recipes
- Homemade Mediterranean Pizza
- Mediterranean Lamb Chops
- Mediterranean Chicken Tray Bake
- Grilled Mediterranean Chicken Salad
- Mediterranean Stuffed Chicken
- Lemon Herb Mediterranean Chicken
Whether you’re cooking for a family dinner or hosting a special gathering, this Mediterranean Roasted Chicken will leave everyone craving for more. Serve over a bed of couscous and a side of Greek Salad for an authentic Mediterranean experience.
If you try this recipe or any of my other recipes, please leave a star rating in the comment section below because I love hearing from my readers. Also follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.
Mediterranean Roasted Chicken
Ingredients
For Chicken
- 4-5 lb whole chicken
- 1 tbsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¾ tsp salt
- ½ tsp garlic powder
- ½ tsp ground black pepper
- ½ tsp fresh thyme, chopped
- 3 tbsp olive oil
For Vegetables
- 8-10 baby potatoes, cut into halves
- 1 ½ cup grape tomatoes
- 1 ½ cup baby bella mushrooms
- 1 ½ cup baby carrots
- 1 medium green bell pepper, cut into cubes
- ¼ cup kalamata olives
- 6-8 garlic cloves
- 6-8 pearl onions
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp ground black pepper
Instructions
- Preheat the oven to 450°F.
- Pat dry the whole chicken with a kitchen towel and set it aside.
- In a small bowl or plate, mix the spices: paprika, cumin, coriander, salt, pepper, and thyme.
- Coat and massage the whole chicken with olive oil, then sprinkle the spice mix on top, ensuring it covers all parts of the chicken.
- In a 9×13 baking tray, add the halved potatoes, grape tomatoes, mushrooms, carrots, bell pepper, olives, garlic, and onions. Massage the vegetables with olive oil and season them with salt and pepper.
- Place the chicken on top of the vegetables and bake for 15 minutes.
- Reduce the temperature to 350°F and continue baking for an additional 50-60 minutes, or until the chicken reaches an internal temperature of 165°F when checked with a thermometer.
- Remove the chicken from the oven and set it aside to rest for 10 minutes. Then, slice and serve it along with the roasted vegetables.
Notes
- Allow the chicken to marinate with the spice rub for at least 30 minutes or, ideally, overnight. This enhances flavor penetration.
- Periodically baste the chicken with its juices during roasting for added moisture and flavor.
-
- Storing: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat in the oven at 400 degrees Fahrenheit until warmed through for best results.
