Roasted Chicken with Herbs

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

Gluten/Dairy/Soy Free

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


  1. Preheat the oven to 350° F / 170° C.

  2. 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.

  3. In a container mix the oregano, thyme, rosemary, paprika, black pepper, and salt.

  4. 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.

  5. Slice garlic head and lemon in half and insert in the chicken cavity.

  6. Rub the chicken with olive oil. Apply 2 tablespoons the remaining dry rub all over the chicken.

  7. 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.

  8. Serve with lemon wedges.


Printable Recipe (PDF) below:

Roasted Chicken with Herbs
Download PDF • 17.46MB

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