Imagine a dish that transports you straight to the sun-drenched coastlines of the Mediterranean, where every bite tells a story of rich culinary traditions and bold, aromatic flavors. This Mediterranean Pot Roast Chicken isn't just a meal—it's a culinary adventure that transforms a simple whole chicken into a masterpiece of herbs, spices, and perfectly roasted vegetables. Whether you're a home cook looking to impress your family or a food enthusiast craving an authentic Mediterranean experience, this recipe promises to tantalize your taste buds and elevate your dinner game.
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 whole chicken (about 4 lbs)
- 2 cups carrots, chopped
- 2 cups potatoes, cubed
- 1 onion, quartered
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Pat the whole chicken dry with paper towels to ensure crispy skin.
- In a small bowl, mix olive oil, oregano, salt, and pepper to create a herb marinade. Rub the mixture thoroughly over the entire chicken, including under the skin and inside the cavity.
- Place the quartered onion, chopped carrots, and cubed potatoes in the bottom of a large Dutch oven or roasting pan, creating a bed for the chicken.
- Position the seasoned chicken on top of the vegetables, breast side up. Pour chicken broth around the base of the chicken, being careful not to wash off the seasoning.
- Cover the Dutch oven with a tight-fitting lid or aluminum foil. Place in the preheated oven and roast for approximately 1 hour and 15 minutes.
- After 45 minutes, remove the lid or foil to allow the chicken skin to brown and crisp up. Continue roasting for the remaining 30 minutes.
- Check the internal temperature of the chicken by inserting a meat thermometer into the thickest part of the thigh. It should read 165°F (74°C) to ensure it's fully cooked.
- Remove from oven and let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring moist meat.
- Serve the chicken with the roasted vegetables, spooning some of the pan juices over the top for added flavor.
Tips
- Dry Chicken is Key: Always pat your chicken completely dry before seasoning. This ensures crispy, golden-brown skin that's irresistibly delicious.
- Herb Marinade Technique: When rubbing the herb mixture, gently lift the skin and massage the seasoning directly onto the meat for maximum flavor penetration.
- Vegetable Bed Matters: Chopping vegetables to similar sizes ensures even cooking and helps them caramelize beautifully.
- Temperature Check: Always use a meat thermometer to confirm the chicken has reached 165°F (74°C) for safe consumption.
- Resting is Crucial: Let the chicken rest after cooking to allow juices to redistribute, guaranteeing moist and tender meat.
- Pan Juice Magic: Don't discard the pan juices—they're liquid gold! Spoon them over the chicken and vegetables for an extra flavor boost.
- Make It Your Own: Feel free to experiment with additional Mediterranean herbs like rosemary, thyme, or za'atar to customize the flavor profile.
Nutrition Facts
Calories: 609kcal
Carbohydrates: g
Protein: g
Fat: 30g
Saturated Fat: g
Cholesterol: 140mg
