Mediterranean Roast Chicken Dinner

Mediterranean Roast Chicken Dinner

This classic roast chicken dinner is hearty, comforting, and perfect for family meals or special occasions. A whole chicken is seasoned and roasted to juicy, golden-brown perfection, served alongside tender carrots, baby potatoes, cauliflower, and broccoli, all infused with herbs and a savory pan gravy. It’s a well-balanced dish that delivers robust flavor with every bite — simple, wholesome, and satisfying.

Time Required:

Prep Time: 20 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 40 minutes

Servings: 4–6

Ingredients:

For the Roast Chicken:

1 whole chicken (about 3–4 lbs / 1.5–2 kg)

3 tablespoons olive oil or melted butter

1 teaspoon salt (or to taste)

½ teaspoon black pepper

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon garlic powder

1 lemon, halved

4 garlic cloves (smashed)

1 onion, quartered

For the Vegetables:

3–4 carrots, peeled and cut into chunks

4–6 baby potatoes or small red potatoes, halved

1½ cups broccoli florets

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1 cup cauliflower florets

1 tablespoon olive oil

Salt and pepper to taste

½ teaspoon dried oregano or Italian seasoning

Optional for Gravy (from pan drippings):

2 tablespoons all-purpose flour

1 cup chicken broth

Salt & pepper to taste

Instructions:

Preheat Oven:

Preheat your oven to 400°F (200°C).

Prepare the Chicken:

Remove giblets from the chicken cavity if present.

Pat the chicken dry with paper towels.

Rub the chicken all over (and under the skin if possible) with olive oil or butter.

Season with salt, pepper, thyme, rosemary, and garlic powder.

Stuff the cavity with lemon halves, smashed garlic, and onion quarters.

Tie the legs together with kitchen twine (optional for even roasting).

Roast the Chicken:

Place the chicken breast-side up in a roasting pan or cast iron skillet.

Roast uncovered for 45 minutes.

Prepare the Vegetables:

Toss carrots and potatoes with olive oil, salt, pepper, and dried oregano.

After 45 minutes of roasting, add carrots and potatoes around the chicken.

Roast for another 25–30 minutes, or until vegetables are tender and chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh.

Add Broccoli and Cauliflower:

Toss broccoli and cauliflower with a little olive oil, salt, and pepper.

Add them to the roasting pan during the last 10–12 minutes of roasting, or until slightly crisp yet tender.

Optional Gravy:

Once the chicken is cooked, transfer it to a plate to rest for 10 minutes.

Place the roasting pan with drippings on the stove.

Whisk in 2 tablespoons of flour over medium heat.

Slowly pour in 1 cup chicken broth, whisking constantly to avoid lumps.

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Cook until thickened. Season with salt and pepper.

Serve:

Slice the chicken and serve with roasted vegetables and gravy. Enjoy hot!

Tips:

Pat Chicken Dry for Crispy Skin:

Use paper towels to pat the chicken skin dry before seasoning. This helps the skin crisp up beautifully in the oven.

Use a Meat Thermometer:

For perfectly cooked chicken, use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.

Rest the Chicken Before Carving:

Let the roasted chicken rest for about 10–15 minutes after cooking. This keeps the juices inside and the meat tender.

Baste the Chicken:

Spoon the pan juices over the chicken once or twice during roasting to keep it moist and flavorful.

Cut Vegetables Evenly:

Chop vegetables in similar sizes so they cook evenly. Potatoes may take longer than broccoli or cauliflower, so stagger their roasting times.

Use a Rack or Bed of Veggies:

Elevate the chicken slightly using a roasting rack or a layer of onions/carrots beneath it to allow hot air to circulate and cook it evenly.

Add Fresh Herbs After Roasting:

Toss the finished vegetables with fresh parsley, dill, or basil for extra brightness and color.

Variations:

Spiced Lemon Garlic Chicken:

Add paprika, cumin, and lemon zest for a zesty, Mediterranean-inspired twist.

Butter-Herb Chicken:

Mix soft butter with garlic, parsley, and thyme. Rub it under the skin of the chicken for rich, herbaceous flavor.

Honey-Mustard Glaze:

Brush chicken with a mix of honey and Dijon mustard in the last 15 minutes of roasting for a glossy, sweet-savory finish.

Stuffed Chicken:

Stuff the cavity with a mix of rice, nuts, and herbs for a more festive and filling version.

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Add More Veggies:

Include sweet potatoes, red onions, parsnips, zucchini, or cherry tomatoes depending on what’s in season.

Spicy Kick:

Add a dash of chili flakes or cayenne pepper to the chicken seasoning or sprinkle over veggies before roasting.

One-Pan Gravy Shortcut:

Add ½ cup of broth to the pan during the last 15 minutes to create natural pan juices for an easy pour-over sauce.

Q&A – Frequently Asked Questions

Q1: Can I roast just chicken legs or thighs instead of a whole chicken?
A: Yes! You can substitute bone-in chicken thighs or drumsticks. They’ll take about 40–45 minutes to roast depending on size. Adjust veggies accordingly.

Q2: How do I keep the chicken from drying out?
A: Basting the chicken with its pan juices every 20–30 minutes helps keep it moist. Also, don’t overcook—use a meat thermometer to ensure it doesn’t exceed 165°F (74°C).

Q3: Can I prepare this in advance?
A: Yes. Season the chicken up to 24 hours in advance and refrigerate. Chop the vegetables ahead of time and store them in sealed containers until ready to roast.

Q4: Is this meal freezer-friendly?
A: Absolutely. The cooked chicken and roasted vegetables freeze well. Cool them completely, store in airtight containers, and freeze for up to 2 months. Reheat in the oven for best texture.

Q5: Can I make it without an oven?
A: You can adapt it for a stovetop Dutch oven or slow cooker, though the crispy skin may be compromised. Finish it under the broiler if needed for crisping.

Nutrition (Per Serving – Approximate):

Calories: 520 kcal

Protein: 38g

Carbohydrates: 24g

Fat: 30g

Saturated Fat: 8g

Fiber: 5g

Sugar: 4g

Cholesterol: 120mg

Sodium: 620mg

Vitamin A: 160% DV (from carrots)

Vitamin C: 90% DV (from broccoli & cauliflower)

Calcium: 6% DV

Iron: 15% DV

Note: Nutritional values vary based on portion sizes, added gravy, and oil quantities.

Conclusion:

This Roast Chicken Dinner is a timeless family favorite that brings warmth, flavor, and nutrition to your table. It’s the perfect balance of juicy protein, tender roasted vegetables, and classic herbs — simple enough for a weeknight and elegant enough for guests. Whether you’re cooking for comfort or celebration, this one-pan meal delivers wholesome satisfaction with minimal effort.