Herb-Roasted Chicken with Preserved Lemon and Olives

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A Mediterranean-inspired roast chicken infused with the bright notes of preserved lemon and earthy olives, enhanced by fresh herbs for an aromatic and savory meal. This mediterranean-inspired chicken ready in about 90 minutes pairs (about 4 lbs) whole chicken, small, diced finely preserved lemon, halved pitted green olives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 75 min Serves 6 Mediterranean cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a small bowl, mix 3 tbsp extra-virgin olive oil, 4 minced garlic cloves, 2 tbsp chopped rosemary, 2 tbsp chopped thyme, 1 small diced preserved lemon, 2 tsp kosher salt, and 1 tsp black pepper to form a herb paste.
  2. Step 2: Pat dry the 4 lb whole chicken with paper towels. Rub the herb paste all over the chicken skin and inside the cavity thoroughly.
  3. Step 3: Place the chicken breast-side up on a roasting pan rack. Scatter 1/2 cup halved pitted green olives around the chicken. Pour 1/2 cup chicken broth into the pan to keep the chicken moist.
  4. Step 4: Roast the chicken in the preheated oven for 1 hour and 15 minutes, basting occasionally with pan juices, until the internal temperature reaches 165°F and the skin is golden brown.
  5. Step 5: Remove from oven and let rest for 10 minutes before carving. Serve with the olives and pan juices spooned over the top for a bright, herbaceous finish.

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Frequently asked questions

How long does Herb-Roasted Chicken with Preserved Lemon and Olives take to make?

Total time is about 90 minutes (15 min prep + 75 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Herb-Roasted Chicken with Preserved Lemon and Olives?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (about 4 lbs) whole chicken from drying out.

Can I substitute ingredients in Herb-Roasted Chicken with Preserved Lemon and Olives?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Herb-Roasted Chicken with Preserved Lemon and Olives for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Herb-Roasted Chicken with Preserved Lemon and Olives?

Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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