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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 306.2
  • Total Fat: 13.9 g
  • Cholesterol: 63.3 mg
  • Sodium: 245.3 mg
  • Total Carbs: 30.2 g
  • Dietary Fiber: 4.4 g
  • Protein: 17.2 g

View full nutritional breakdown of Mediterranean Roasted Chicken calories by ingredient
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Mediterranean Roasted Chicken

Submitted by: COPPERHEAD71

Introduction

This twist on Sunday chicken dinner incorporates flavors common to Mediterranean cooking - lemon juice, olive oil, wine, and herbs. Roasting the vegetables with the chicken, infuses them with great flavor. I love to use the leftover carcass for making homemade chicken stock. (Note that for the nutritional information I've halved the value of the marinade since much of it ends up in the bottom of the pan.) This twist on Sunday chicken dinner incorporates flavors common to Mediterranean cooking - lemon juice, olive oil, wine, and herbs. Roasting the vegetables with the chicken, infuses them with great flavor. I love to use the leftover carcass for making homemade chicken stock. (Note that for the nutritional information I've halved the value of the marinade since much of it ends up in the bottom of the pan.)
Number of Servings: 6

Ingredients

    1 whole chicken
    1 whole lemon
    1/2 cup white wine
    3 tbsp extra virgin olive oil
    3 cloves garlic, pressed or finely minced
    Coarse sea salt
    Freshly ground black pepper
    Bouquet garni of rosemary, oregano, thyme and 2 bay leaves
    2 whole cloves garlic
    2 large carrots, halved lengthwise and cut into 2-3" pieces
    3 stalks of celery, coarsely chopped
    5 yukon gold potatoes, quartered
    1 sweet red bell pepper, seeded and coarsely chopped
    1 medium yellow onion, coarsely chopped

Directions

Preheat the oven to 350.

Rinse and dry the chicken, removing the neck and any organs from the cavity. Place it in a roasting pan, breast side up. You will want to use a somewhat deep roaster that you can cover.

In a small mixing bowl, whisk together the juice from the lemon, white wine, olive oil, pressed/minced garlic, pinch of sea salt, and dash of fresh ground black pepper. (SAVE THE LEMON HALVES ONCE YOU'VE JUICED THEM, YOU'LL NEED THEM IN THE NEXT STEP.)

Prepare your bouquet garni by putting together a "bouquet" of 4 sprigs fresh rosemary, 8 sprigs fresh thyme, 3 sprigs, fresh rosemary, and 2 bay leaves - tied together at the stems with kitchen twine. Into the cavity of the chicken, stuff the two lemon halves and 2 whole cloves of garlic. Put your bouquet garni into the cavity stem end first, so that the bouquet is sticking out.

All your vegetables should be coarsely chopped into good size chunks. Put them in a mixing bowl and toss them with 1/2 of the marinade. Place the vegetables in the roasting pan around the chicken.

Slowly pour the remaining marinade over the chicken, making sure it is thoroughly basted. Cover the pan and bake for 2 hours, basting the chicken and vegetables with the juices from the bottom of the pan every 30 minutes. Remove the cover, baste, and cook for another 30 minutes until the chicken is nicely browned and cooked through.

Let cool for about 10 minutes before removing the bird from the pan to a platter. Use a slotted spoon to remove the vegetables and arrange them around the chicken.

Serves about 6 people.

Number of Servings: 6

Recipe submitted by SparkPeople user COPPERHEAD71.






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