Best 3 Mediterranean Roast Chicken Recipes

Tantalize your taste buds with a culinary journey to the sun-kissed shores of the Mediterranean with our delectable Mediterranean Roast Chicken recipe. This dish embodies the vibrant flavors and rustic charm of the region, capturing the essence of a leisurely alfresco lunch under azure skies.

Our recipe collection takes you on a culinary odyssey, offering variations that cater to diverse preferences and dietary needs. From the classic Mediterranean Roast Chicken, bursting with aromatic herbs and zesty lemon, to the succulent Lemon and Herb Chicken, where citrusy notes dance on your palate, each recipe promises a unique taste sensation.

For those seeking a healthier indulgence, the Mediterranean Chicken with Roasted Vegetables is a symphony of flavors and colors, where tender chicken mingles with an array of roasted vegetables, creating a symphony of textures and flavors. And for a delightful twist, the Mediterranean Chicken with Feta and Olives introduces salty and tangy notes, making it a perfect centerpiece for any gathering.

So, embark on this culinary adventure, savor the vibrant flavors of the Mediterranean, and create memories that will linger long after the last bite.

Here are our top 3 tried and tested recipes!

MEDITERRANEAN ROAST CHICKEN WITH TURMERIC AND FENNEL

Mediterranean Roast Chicken with Turmeric and Fennel image

An all-star roast chicken recipe with a delicious citrus marinade starring turmeric and other Eastern Mediterranean spices! Step-by-step tutorial.

Provided by The Mediterranean Dish

Categories Entree

Time 1h

Number Of Ingredients 16

Ingredients

1/2 cup extra virgin olive oil
1/2 cup dry white wine
1/2 cup orange juice
1 lime, juice of
2 tbsp yellow mustard
3 tbsp brown sugar, more for later
2 teaspoons all-natural garlic powder
1 1/2 teaspoons ground turmeric spice
1 tsp ground coriander
1 tsp sweet paprika
Salt and Pepper
1 large fennel bulb, cored, sliced
1 large sweet onion, sliced into half moons
6 pieces bone in, skin on chicken (chicken legs or breasts, or a combination)
2 Oranges, unpeeled, sliced
1 lime, thinly sliced (optional)

Steps:

Make the marinade. In a large bowl or deep dish, mix together the first six ingredients: olive oil, white wine, orange juice, lime juice, mustard and brown sugar.
In a small bowl, mix together the spices: turmeric, garlic powder, coriander, paprika , salt and pepper. Now, add about half of the spice mix to the liquid marinade. Mix to combine.
Pat the chicken pieces dry and generously season with the remainder of the spice mix. Be sure to lift the chicken skins slightly and apply some of the spice mix underneath the skin.
Add the seasoned chicken and the remaining ingredients to the large bowl of marinade. Work the chicken well into the marinade. Cover and refrigerate for 1-2 hours (if you don't have time, you can skip the marinating).
When ready, preheat the oven to 475 degrees F. Transfer the chicken along with the marinade and everything else to a large baking pan so that everything is comfortably arranged in one layer. Be sure the chicken skin is facing up. Sprinkle with a dash or salt and more brown sugar, if you like.
Roast for 40-45 minutes, or until the chicken is cooked through and the chicken skin has nicely browned. Internal chicken temperature should be 170 degrees F.

ROASTED MEDITERRANEAN CHICKEN

Roasted Mediterranean Chicken image

People go crazy over this dish! Perfect for company, or when you're taking someone a meal. One of my family's favorites. Very easy to make, too.

Provided by IrisMac

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 55m

Yield 6

Number Of Ingredients 13

Ingredients

cooking spray
8 small red potatoes, halved
1 (16 ounce) jar four cheese Alfredo sauce
1 tablespoon fresh lemon juice
1 tablespoon olive oil
¼ teaspoon salt
½ teaspoon ground black pepper
2 cloves garlic, minced
1 ½ pounds skinless, boneless chicken breast halves, cut into large chunks
4 Roma (plum) tomatoes, quartered
4 cloves garlic, peeled
1 tablespoon chopped fresh rosemary
12 pitted kalamata olives, cut in half

Steps:

Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Place potatoes into a microwave-safe bowl, and cook in microwave oven on High setting for 2 minutes; turn potatoes over (watch for steam) and cook 2 more minutes on High. Set potatoes aside.
Mix together the Alfredo sauce, lemon juice, olive oil, salt, black pepper, and garlic in a bowl. Place the chicken pieces into the prepared baking dish, and generously brush chicken with about 1 cup of the mixture. Arrange the potatoes, tomatoes, and garlic cloves around the chicken. Brush the vegetables with the remaining sauce mixture. Sprinkle the chicken and vegetables with rosemary and olives.
Bake in the preheated oven until the chicken is cooked through and the potatoes are tender, about 25 minutes. An instant-read thermometer inserted into the chicken should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 558.7 calories, Carbohydrate 43.4 g, Cholesterol 95.1 mg, Fat 29.4 g, Fiber 4.6 g, Protein 32.2 g, SaturatedFat 10 g, Sodium 1024.7 mg, Sugar 5.9 g

MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES

Mediterranean chicken with roasted vegetables image

A healthy dish, full of sunshine flavours

Provided by Good Food team

Categories Dinner, Lunch

Time 55m

Number Of Ingredients 9

Ingredients

250g baby new potatoes, thinly sliced
1 large courgette, diagonally sliced
1 red onion, cut into wedges
1 yellow pepper, seeded and cut into chunks
6 firm plum tomatoes, halved
12 black olives, pitted
2 skinless boneless chicken breast fillets, about 150g/5oz each
3 tbsp olive oil
1 rounded tbsp green pesto

Steps:

Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil and cook for 30 minutes.
Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).

Nutrition Facts : Calories 568 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 37 grams carbohydrates, Fiber 7 grams fiber, Protein 42 grams protein, Sodium 2.16 milligram of sodium

Tips:

Use a whole chicken: A whole chicken will give you the most flavor and juiciness. If you don't have a whole chicken, you can use chicken breasts or thighs, but the cooking time will be shorter.
Season the chicken well: The key to a flavorful roast chicken is to season it well. Use a combination of salt, pepper, and your favorite herbs and spices. You can also add a little bit of olive oil to help the seasonings stick to the chicken.
Roast the chicken at a high temperature: This will help to create a crispy skin and juicy meat. The ideal roasting temperature for chicken is 425 degrees Fahrenheit.
Don't overcrowd the pan: If you're roasting a whole chicken, make sure that it fits comfortably in the pan. If the chicken is too crowded, it won't cook evenly.
Roast the chicken until it's cooked through: The best way to tell if a chicken is cooked through is to insert a meat thermometer into the thickest part of the breast. The chicken is done when the internal temperature reaches 165 degrees Fahrenheit.

Conclusion:

Roast chicken is a classic dish that is easy to make and always a crowd-pleaser. With a little bit of planning and preparation, you can create a delicious and flavorful roast chicken that your family and friends will love. So next time you're looking for a simple and satisfying meal, give roast chicken a try.