Chicken infused with rosemary, garlic, olives, and lemon delivers a savory Mediterranean flavor experience.
# What You Need:
→ Poultry
01 - 1 whole chicken (approximately 3.3 lbs), patted dry
→ Marinade
02 - 3 tablespoons olive oil
03 - 4 cloves garlic, minced
04 - 2 tablespoons fresh rosemary, chopped or 2 teaspoons dried rosemary
05 - 1 lemon, zested and juiced
06 - 1 teaspoon sea salt
07 - 1/2 teaspoon freshly ground black pepper
→ Vegetables & Olives
08 - 1 large onion, cut into wedges
09 - 1 cup pitted green olives
10 - 1 cup pitted black olives
11 - 1 cup cherry tomatoes, halved
→ Garnish
12 - Fresh rosemary sprigs (optional)
13 - Lemon wedges (optional)
# Steps:
01 - Preheat oven to 400°F.
02 - Combine olive oil, minced garlic, chopped rosemary, lemon zest, lemon juice, sea salt, and black pepper in a small mixing bowl.
03 - Rub the marinade thoroughly over the chicken, ensuring coverage under the skin and inside the cavity.
04 - Place onion wedges in a large roasting pan and position the chicken breast side up on top.
05 - Scatter pitted green olives, black olives, and halved cherry tomatoes around the chicken.
06 - Roast uncovered for 60 to 70 minutes, basting occasionally with pan juices, until golden and a meat thermometer inserted into the thigh registers 165°F.
07 - Let the chicken rest for 10 minutes before carving.
08 - Garnish with fresh rosemary sprigs and lemon wedges if desired. Serve with pan juices and roasted vegetables.
