Rosemary Garlic Roasted Chicken Olives

Rosemary Garlic Roasted Chicken with Olives brings the warm flavors of the Mediterranean right to your kitchen There is nothing like the aroma of fresh rosemary mingling with roasted garlic and juicy chicken This has been my go to recipe when I want an impressive dinner to share with friends and family and it never fails to create conversation and happy bellies

The first time I made this I was amazed by how the olives add both brightness and brininess giving the chicken irresistible depth Now it is the meal I make when I want a taste of the Mediterranean without leaving home

Ingredients

• Whole chicken: You want one about 15 kilograms or a bit over three pounds with the skin patted very dry This ensures crispy golden skin
• Olive oil: Use a good quality extra virgin olive oil for richness and depth
• Garlic: Fresh garlic cloves give a more pungent sweet flavor Mince them yourself for best results
• Fresh rosemary: For its citrus pine aroma Chop it very finely to distribute flavor evenly If you need to use dried go for a reputable brand as old rosemary loses its power
• Lemon: Use both the zest and juice A ripe lemon will feel heavy and yield slightly to pressure
• Sea salt: Choose flaky or coarse salt for a stronger mineral note
• Black pepper: Freshly ground for warmth and complexity
• Large onion: Yellow or white works best Wedges underpin the chicken and infuse the drippings with sweetness
• Pitted green olives: For their briny and mild tartness Choose firm plump olives with a shiny skin
• Pitted black olives: Slightly sweeter and meatier than green Preferably use Kalamata or a similar variety
• Cherry tomatoes: They burst with juice and caramelize while roasting Choose glossy brightly colored fruits
• Fresh rosemary sprigs: Optional for garnish They look stunning on the platter
• Lemon wedges: Optional for a splash of freshness at the table

Instructions

Prepare the Aromatic Marinade:

In a small mixing bowl combine olive oil minced garlic freshly chopped rosemary lemon zest lemon juice sea salt and black pepper Stir until you get a fragrant paste This marinade is key to infusing the chicken with maximum Mediterranean flavor

Marinate the Chicken:

Pat your whole chicken dry using paper towels Place it on a clean work surface Rub the prepared marinade over the entire surface of the chicken Use your hands to work the seasoning under the skin and even inside the cavity This step ensures every bite is deeply seasoned

Arrange for Roasting:

Spread onion wedges evenly across the bottom of a large roasting pan This forms a natural rack for the chicken and flavors the juices Lay the marinated chicken breast side up on top of the onions

Add Olives and Tomatoes:

Scatter green olives black olives and halved cherry tomatoes all around the chicken in the pan Their juices will combine with the chicken drippings creating an amazing pan sauce

Roast and Baste:

Place the roasting pan in a preheated oven set at 200 degrees Celsius or 400 degrees Fahrenheit Roast the chicken uncovered for sixty to seventy minutes Every twenty minutes carefully spoon some of the pan juices over the bird This helps achieve a glistening skin and keeps the meat moist

Check for Doneness:

Test the chicken for doneness by inserting a meat thermometer into the thickest part of the thigh without touching bone It should register at least seventy five degrees Celsius or one hundred sixty five degrees Fahrenheit The skin should be crisp and browned and the juices should run clear

Rest and Carve:

Let the chicken rest in the pan for ten minutes before slicing This allows the juices to settle so your meat stays succulent and tender

Serve with Garnish:

Transfer carved chicken to a platter and spoon over the pan juices Scatter a few fresh rosemary sprigs and lemon wedges on top if you wish Serve with roasted vegetables from the pan

Save

I have always loved the way rosemary perfumes the chicken and how the olives add complexity and color One of my favorite memories is serving this at a big family dinner and watching plates get wiped clean with crusty bread Nobody could resist the zing from the lemon in the drippings

Storage Tips

Let leftovers cool completely before storing in airtight containers The chicken and its vegetables will keep for up to three days in the refrigerator Rewarm gently in the oven at a low temperature covered to avoid drying out Save any juices for extra flavor

Ingredient Substitutions

For a faster version use chicken pieces such as thighs or drumsticks and reduce cooking time by about fifteen minutes If you do not have fresh rosemary you can substitute with dried but use a lesser amount Diced red onion works in place of white and a splash of white wine can be added for more pan sauce

Serving Suggestions

This dish shines alongside roasted potatoes or a classic Greek salad If you love grains serve with couscous or herby rice A side of sautéed greens or steamed asparagus completes the meal perfectly

Cultural and Historical Context

Whole roasted chicken is central to Mediterranean comfort food From Greece to Italy the combination of lemon fresh herbs and briny olives is timeless and universally loved This recipe celebrates those simple ingredients that always bring people together

Seasonal Adaptations

In summer toss in extra cherry tomatoes or bell pepper chunks for even more color During winter root vegetables like carrots or parsnips roast beautifully alongside Fresh thyme or oregano can be swapped in seasonally to switch up the herbal notes

Save

This recipe will warm your kitchen and bring smiles When you serve it expect plates to come back clean and everyone asking for seconds

Cooking Questions & Answers

→ What is the best type of chicken to use?

A whole chicken works best for uniform roasting and moist texture. For quicker cooking, substitute chicken pieces.

→ Can I use dried rosemary instead of fresh?

Yes, use 2 teaspoons of dried rosemary in place of 2 tablespoons fresh. The flavor will remain aromatic and robust.

→ How do I ensure juicy chicken?

Baste with pan juices while roasting and let the chicken rest for 10 minutes before carving to retain moisture.

→ Should olives be green or black?

Both green and black olives offer balanced briny notes. Mix them for added complexity in taste and texture.

→ How can I add extra flavor?

Marinate the chicken in the refrigerator for up to 12 hours to enhance the depth of rosemary, garlic, and lemon flavors.

→ What is the ideal serving suggestion?

Pair with roasted potatoes, green salad, or crusty bread for a complete Mediterranean-inspired meal experience.