One-pan slow-roasted chicken with olives
Indulge in the flavors of the Mediterranean with our One-Pan Slow-Roasted Chicken with Olives. This easy recipe features a succulent 3 lb whole chicken, seasoned with garlic, lemon, and aromatic herbs like oregano and paprika. Roasted alongside vibrant red onions, tender green beans, juicy cherry tomatoes, and tangy olives, it’s finished with a brown sugar glaze and a savory chicken gravy. Perfect for a hassle-free, yet delicious, family meal!
- 14 May 2024
- Cook time 150 min
- Prep time 25 min
- 6 Servings
- 12 Ingredients
Prepare a delightful Mediterranean-inspired meal with this one-pan slow-roasted chicken with olives. This recipe brings together the richness of roasted chicken, the tang of olives, and a medley of vibrant vegetables, creating a wholesome and flavorful dish that's perfect for any occasion.
Ingredients:
Instructions:
- Preheat your oven to 300°F (150°C).
- Mince the garlic cloves.
- Zest the lemon and then slice it into thin rounds.
- Slice the red onions into wedges.
- Halve the cherry tomatoes.
- In a small bowl, mix together the minced garlic, lemon zest, dried oregano, paprika, and brown sugar.
- Rub the mixture all over the chicken, making sure it’s evenly coated.
- Place the whole chicken in a large roasting pan.
- Surround the chicken with the lemon slices, red onion wedges, green beans, cherry tomatoes, and olives.
- Drizzle the olive oil over the chicken and vegetables.
- Pour the chicken gravy around the chicken, ensuring it covers some of the vegetables but not the entire chicken.
- Cover the roasting pan with aluminum foil or a lid.
- Place the pan in the preheated oven and roast for 2 hours.
- After 2 hours, remove the foil or lid.
- Increase the oven temperature to 375°F (190°C).
- Roast for an additional 30-40 minutes or until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
- Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
- Serve the slow-roasted chicken with the roasted vegetables and olives, drizzling some of the pan juices on top for added flavor.
Tips:
- Ensure the chicken is properly seasoned both inside and out to enhance the flavor.
- Marinate the chicken for a few hours or overnight if possible to allow the flavors to penetrate the meat deeply.
- Use a heavy-duty roasting pan to ensure even cooking and prevent burning.
- Baste the chicken occasionally with the juices in the pan to keep it moist and flavorful.
- Consider adding other vegetables, like potatoes or carrots, to the pan for an even heartier meal.
- Allow the chicken to rest for about 10-15 minutes after roasting to make carving easier and to let the juices redistribute.
Enjoy this one-pan slow-roasted chicken with olives for a fulfilling and flavorful meal. The combination of tender chicken, aromatic herbs, and the unique taste of olives will surely impress your family and guests. Plus, the easy cleanup makes it an ideal choice for busy weeknights or a relaxed weekend dinner.
| Nutrition Facts | |
|---|---|
| Serving Size | 440 grams |
| Energy | |
| Calories 780kcal | 31% |
| Protein | |
| Protein 60g | 41% |
| Carbohydrates | |
| Carbohydrates 16g | 5% |
| Fiber 4.26g | 11% |
| Sugar 7g | 7% |
| Fat | |
| Fat 55g | 63% |
| Saturated 14g | 47% |
| Cholesterol 200mg | - |
| Vitamins | |
| Vitamin A 300ug | 33% |
| Choline 160mg | 29% |
| Vitamin B1 0.23mg | 19% |
| Vitamin B2 0.54mg | 42% |
| Vitamin B3 16mg | 100% |
| Vitamin B6 0.83mg | 49% |
| Vitamin B9 50ug | 12% |
| Vitamin B12 0.61ug | 25% |
| Vitamin C 24mg | 28% |
| Vitamin E 1.79mg | 12% |
| Vitamin K 36ug | 31% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.33mg | 0% |
| Iron, Fe 6mg | 52% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 410mg | 33% |
| Potassium, K 840mg | 25% |
| Selenium, Se 50ug | 95% |
| Sodium, Na 470mg | 32% |
| Zinc, Zn 6mg | 50% |
| Water | |
| Water 310g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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