Updated: Jan 16
Delicious and easy to make roasted chicken with Mediterranean flavors!
Prep time: less than 10 minutes
Cooking time: 110 minutes
Serves 2 to 4 people
This is another Sunday favorite at our home. It really is delicious and simple: just lemons, a few herbs and spices, and olive oil! It is perfect for small Sunday dinners consisting of 2 or 4 people.
Who doesn't like a good roasted chicken? This one is juicy, tender, and has lots and lots of fresh flavors from the Mediterranean. The garlic, herbs, and lemons all come together to deliver a succulent and memorable dish that is bound to be the centerpiece at any dinner!
What is the flavor profile?
Herbaceous, peppery, and aromatic with citrus notes.
What will I need to make this?
A whole chicken, oregano, thyme, rosemary, smoked paprika or hot Hungarian paprika, black pepper, sea salt, 3 lemons, 1 head of garlic, olive oil.
What else will I need to make this?
A small container to mix the herbs and seasonings, a roasting pan or baking dish, a cutting bard, a knife, measuring spoons, and aluminum foil.
A whole chicken
1 tablespoon of oregano
1 tablespoon of thyme
1/2 tablespoon of rosemary
1 teaspoon of smoked paprika or hot Hungarian Paprika
1 tablespoon of black pepper
1 1/2 tablespoon of sea salt
1 large garlic head, halved
1 lemon, halved
Extra Virgin Olive Oil
2 lemons, quartered
Preheat the oven to 350° F / 170° C.
Pat chicken dry with a paper towel. Doing this will guarantee a crispier skin. Remove the innards and save for future gravies or stock. Set chicken aside.
In a container mix the oregano, thyme, rosemary, paprika, black pepper, and salt.
Rub some olive oil inside the chicken cavity. Using your hand or a spoon, rub 1 tablespoon of the dry ingredients inside the chicken cavity.
Slice garlic head and lemon in half and insert in the chicken cavity.
Rub the chicken with olive oil. Apply 2 tablespoons the remaining dry rub all over the chicken.
Bake uncovered for 110 minutes or until the chicken reaches an internal temperature of 165° F / 75° C. Remove from oven and cover with aluminum foil. Let it rest for 10 minutes before carving.
Serve with lemon wedges.
Printable Recipe (PDF) below: