Slow-Roasted Herb Chicken with Date and Olive Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy slow-roasted chicken glazed with a sweet and savory date and olive sauce inspired by Mediterranean flavors. This Mediterranean-inspired Hanukkah recipe, ready in about 125 minutes, pairs whole chicken, extra virgin olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 110 min Serves 6 Mediterranean cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 325°F. Pat dry 4 lbs whole chicken and rub all over with 3 tbsp extra virgin olive oil, 4 minced garlic cloves, 2 tbsp chopped rosemary, 1 tbsp chopped thyme, 1 1/2 tsp salt, and 1 tsp black pepper.
  2. Step 2: Place the chicken breast side up on a roasting rack in a roasting pan and roast for 1 hour 45 minutes, basting every 30 minutes with pan juices.
  3. Step 3: While chicken roasts, combine 1/2 cup pitted dates, 1/3 cup chopped green olives, 2 tbsp fresh lemon juice, and 1/4 cup water in a small saucepan. Simmer over low heat for 10 minutes until dates soften and sauce thickens slightly.
  4. Step 4: During the last 15 minutes of roasting, brush the date and olive glaze generously over the chicken skin, allowing it to caramelize and develop a shiny finish.
  5. Step 5: Remove chicken from oven and let rest for 10 minutes before carving. Spoon any remaining glaze over the sliced chicken before serving.

Related recipes