Moist Mediterranean Roasted Chicken Recipe Is Like Rotisserie Chicken But Better by Elisa Schmitz

Moist Mediterranean Roasted Chicken Recipe Is Like Rotisserie Chicken But Better

You know those fresh whole rotisserie chickens they sell at some grocery stores? They're definitely tasty and convenient, but they may be high in sodium or loaded with unknown ingredients.

Making your own fresh roasted whole chicken at home is so easy and, when you use the right ingredients, the chicken turns out perfectly tender, juicy and delicious every time. This moist Mediterranean roasted whole chicken recipe is like those rotisserie chickens, but better.

I love the Mediterranean flavors in this baked chicken recipe, and just check out the health benefits of the Mediterranean Diet. The chicken is drenched in an olive oil, lemon, turmeric and fresh rosemary marinade then baked to juicy perfection. This roast chicken dinner is so easy and delicious, I think it’s even better than those store-bought rotisserie chickens.

Roasting a chicken is simple yet it gives you that “special occasion” dinner feeling anytime. It works equally well for weeknight dinners, holidays and gatherings. Here's the short list of gluten-free ingredients: a whole chicken, olive oil, lemon juice, garlic, turmeric, fresh rosemary and dried oregano.

This Mediterranean whole roasted chicken recipe calls for a 5-pound chicken, but you can adjust cooking times as needed for smaller or larger chickens. Once you have the chicken covered in the marinade, you just pop the bird in the oven and in less than two hours, you have a perfect chicken to pair with your favorite side dishes and vegetables. I served mine over rice to soak up the savory sauce. So good!

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Cuisine: Mediterranean / American
Prep Time: 10 minutes
Cook Time: 1 1/2 to 2 hours
Total Time: 2 hours (approximately)
Servings: 6


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Recipe Notes

  • You could use different sized chickens for this recipe, but be sure to adjust the cooking time accordingly. Chicken is done when it reaches 165 degrees F on a food thermometer.
  • You can try this recipe with different fresh or dried herbs.
  • I prefer to squeeze my own fresh lemon juice but you can use bottled lemon juice in a pinch.
  • Garnish with fresh rosemary sprigs, if desired.
  • Store leftovers in an airtight container in the refrigerator.

Here’s how to make it:

  1. Preheat oven to 350 degrees F. Place chicken in a roasting pan (I line mine with aluminum foil to make cleanup easier). In a mixing bowl, combine olive oil, lemon juice, garlic, turmeric, rosemary and oregano. Stir to blend.
  2. Pour and spread olive oil mixture over chicken, ensuring that it’s coated in the marinade. Season with salt and pepper, to taste, if desired.
  3. Cover chicken with aluminum foil and place in preheated oven. Set timer for 1 hour. After 1 hour, remove chicken and baste it with the juices in the pan.
  4. Cover and bake another 30 minutes. Remove chicken and baste again. Put back in oven without foil. Let bake about 10 more minutes or until browned.
  5. Check internal temperature. Chicken is done when it reaches 165 degrees F on a meat thermometer (inserted deep into a thigh). When chicken is done, allow to rest for 10 to 15 minutes before carving.

Nutrition Facts Per Serving

Calories: 207

Total Fat: 9.9g

Saturated Fat: 2.1g

Cholesterol: 64mg

Sodium: 297mg

Total Carbohydrate: 3.5g

Dietary Fiber: 1.3g

Total Sugars: 0.9g

Protein: 24.6g

Vitamin D: 0mcg

Calcium: 28mg

Iron: 1mg

Potassium: 223mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
I love roasting whole chickens. I sometimes use the leftover cooked chicken in my homemade chicken soup recipes, too. So easy and delish!

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