Go Back
–+ servings
Golden whole chicken surrounded by roasted potatoes, carrots, tomatoes, mushrooms, peppers, onions, and olives.
Print Recipe
5 from 4 votes

Mediterranean Roasted Chicken

A simple homemade Mediterranean Roasted Chicken combines a seasoned whole chicken with aromatic herbs, spices, potatoes, tomatoes, mushrooms, carrots, peppers, olives, garlic, and pearl onions in one pan.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Course: Main Dish
Cuisine: Mediterranean
Servings: 6 servings
Author: Mariam Ezzeddine

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 halved
  • 1 ½ cups grape tomatoes
  • 1 ½ cups baby bella mushrooms
  • 1 ½ cups baby carrots
  • 1 medium green bell pepper cubed
  • ¼ cup Kalamata olives
  • 6 – 8 garlic cloves
  • 6 – 8 pearl onions
  • 2 tbsp olive oil
  • ½ tsp salt
  • ½ tsp ground black pepper
US Customary - Metric

Instructions

  • Preheat the oven to 450°F.
  • Pat the whole chicken dry with a kitchen towel. Set the chicken aside.
  • Add the paprika, cumin, coriander, garlic powder, salt, pepper, and thyme to a small bowl or plate. Mix until evenly combined to make the spice mixture.
  • Coat the whole chicken with olive oil and massage it over the surface. Sprinkle the spice mixture evenly over the chicken and make sure all parts are coated.
  • Add the halved potatoes, grape tomatoes, mushrooms, carrots, bell pepper, olives, garlic, and onions to a 9×13-inch baking tray. Coat the vegetables with olive oil and season with salt and pepper.
  • Set the chicken on top of the vegetables. Bake for 15 minutes.
  • Reduce the oven temperature to 350°F. Bake 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 let it rest for 10 minutes. Slice the chicken and serve with the roasted vegetables.

Notes

Baste the chicken periodically with the pan juices during roasting for added moisture and flavor.

Nutrition

Calories: 531kcal | Carbohydrates: 24g | Protein: 31g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 710mg | Potassium: 972mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5613IU | Vitamin C: 42mg | Calcium: 70mg | Iron: 3mg