Mediterranean Herb-Roasted Chicken

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 390.1
  • Total Fat: 18.8 g
  • Cholesterol: 75.0 mg
  • Sodium: 1,280.0 mg
  • Total Carbs: 38.7 g
  • Dietary Fiber: 4.8 g
  • Protein: 21.9 g

View full nutritional breakdown of Mediterranean Herb-Roasted Chicken calories by ingredient
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Potatoes, onions, carrots, zucchini and mushrooms roast alongside the chicken, making this a complete and healthy meal. Potatoes, onions, carrots, zucchini and mushrooms roast alongside the chicken, making this a complete and healthy meal.
Number of Servings: 4


    5 teaspoons chopped fresh rosemary
    4 teaspoons chopped garlic
    1/2 teaspoon salt
    3 tablespoons lemon juice
    1 tablespoon olive oil
    1-1/2 teaspoons chopped thyme
    1/2 teaspoon chopped oregano
    1/2 teaspoon freshly ground black pepper
    3 medium red potatoes, cut into 1" chunks
    2 medium onions, cut into 1" wedges
    4 ounces baby carrots, halved
    4 chicken leg quarters
    8 ounces white or crimini mushrooms, halved
    1 medium zucchini, cut into 1" chunks


Adjust the vegetable mixture to your liking. Hate mushrooms, but love peppers? Substitute 1 red bell pepper cut into strips or 4 ounces of halved mini sweet peppers.


Heat oven to 375 degrees. Finely chop rosemary, garlic and salt together; place in a small bowl. Stir in lemon juice, olive oil, thyme, oregano and pepper. Spray the bottom of a wide, shallow roasting pan (I use a 13x9 pan) with cooking spray. Scatter potatoes, onions and carrots in the pan; add chicken. Spoon 2 tablespoons of the herb mixture over the chicken and vegetables; toss to coat. Place chicken on top of vegetables. Bake 45 minutes. Remove pan oven; baste chicken with accumulated cooking juices. Scatter mushrooms and zucchini around chicken; spoon remaining herb mixture over chicken and all vegetables. Bake an additional 20 to 30 minutes or until chicken is browned and internal temperature reaches at least 165 degrees.

Serving Size: 4 servings; one chicken leg quarter and one-fourth of the vegetables

Number of Servings: 4

Recipe submitted by SparkPeople user CONTESSA3205.

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