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Bowl of roast chicken with vegetables.

Mediterranean Roast Chicken

Juicy roast chicken with Mediterranean vegetables is pure comfort food in an easy one pan dinner!
Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 4
Calories 914kcal


  • Roasting pan


  • 4 ½ pound whole chicken giblets removed
  • cup extra virgin olive oil
  • ½ lemon
  • thyme few sprigs
  • 1 pound potatoes small, new or peeled and cut into chunks if large
  • 1 red bell pepper seeded, cut into quarters
  • 1 eggplant cut into 1 inch cubes
  • 1 fennel bulb cut into quarters
  • 8 garlic cloves unpeeled
  • salt and pepper


  • Preheat the oven to 400.
  • Rub some of the olive oil over the chicken and sprinkle with fresh ground black pepper. Place half a lemon and a few sprigs of thyme in the cavity. Place the chicken breast side down in the roasting pan and roast for 30 minutes.
  • Remove the pan from the oven and turn over the chicken. Baste with drippings. Add potatoes and roll them around to coat in the drippings. Sprinkle chicken and potatoes with salt and roast for 30 more minutes.
  • Remove pan from the oven and add the rest of the vegetables and any remaining thyme and then drizzle everything with the rest of the olive oil and sprinkle with salt and pepper.
  • Roast for 30-50 more minutes or until chicken is cooked to 165, basting and stirring the vegetables occasionally.
  • Remove from the oven and let the chicken rest for 10 minutes. Skim the juices and serve the chicken with the vegetables and the juice.



I like to serve this over polenta.


Calories: 914kcal | Carbohydrates: 16g | Protein: 48g | Fat: 73g | Saturated Fat: 16g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 42g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 207mg | Potassium: 1073mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1383IU | Vitamin C: 60mg | Calcium: 83mg | Iron: 3mg