Slow-Roasted Herb Chicken with Date and Olive Glaze

By AislePrompt Editorial · ·

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Juicy slow-roasted chicken glazed with a sweet and savory date and olive sauce inspired by Mediterranean flavors. This Mediterranean Hanukkah recipe, ready in about 125 minutes, pairs whole chicken, extra virgin olive oil, and 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 "Build a week of meals around this recipe" 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
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Ingredients

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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.

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