One-pan slow-roasted chicken with olives
This one-pan slow-roasted chicken with olives features tender chicken infused with garlic and lemon, complemented by a colourful array of vegetables. The dish is cooked slowly for maximum flavour and easy clean-up, perfect for family meals or special occasions.
Cook time 150 min
Prep time 25 min
Ingredients:
3 lb whole chicken2 garlic cloves
1 lemon
2 red onions
1 tsp dried oregano
1 tsp paprika
2 tsp brown sugar
1 tbsp olive oil
1 cup chicken gravy
1 cup green beans
1.50 cups cherry tomatoes
1/2 cup olives
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.
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.
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.
One-pan slow-roasted chicken with olives FAQ:
The total cooking time is approximately 2 hours and 30-40 minutes. The chicken roasts covered for 2 hours at 300°F, followed by 30-40 minutes uncovered at 375°F to achieve a crispy skin.
Use a meat thermometer to check the internal temperature of the chicken. It should reach at least 165°F (74°C) in the thickest part of the thigh for safe consumption.
Yes, you can substitute the whole chicken with bone-in chicken parts, such as thighs or legs. Adjust the cooking time accordingly, typically reducing it to 1-1.5 hours depending on the size of the pieces.
Store any leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before consuming.
You can substitute green beans with asparagus or zucchini and cherry tomatoes with bell peppers or carrots. Ensure that the substitutes have similar cooking times for best results.
Cooking 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.
Nutrition Facts
6 ServingsCalories 780kcal
Protein 60g
Carbohydrates 16g
Fiber 4.26g
Sugar 7g
Fat 55g
More recipes
Tuna-stuffed red pepper with cucumber and mustard
Easy Tuna-Stuffed Red Pepper with cucumber and mustard.
05 May 2026Steak tacos with oregano and onion
Easy steak tacos with oregano and caramelized onions.
05 May 2026Fresh quinoa tabbouleh with feta and herbs
A refreshing quinoa tabbouleh salad with feta and herbs.
05 May 2026Creamy rice with vegetables and almonds
Creamy rice with vegetables and toasted almonds, perfect for any meal.
05 May 2026Vegan stuffed acorn squash
Delicious vegan stuffed acorn squash with tofu and spinach filling.
05 May 2026