Slow-Roasted Mediterranean Herb Chicken with Preserved Lemon

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

Tender chicken slow-roasted with Mediterranean herbs and tangy preserved lemon for bright, layered flavors. This mediterranean-inspired chicken ready in about 170 minutes pairs whole chicken, extra virgin olive oil, fresh rosemary, chopped 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: 20 min Cook: 150 min Serves 6 Mediterranean cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. In a small bowl, combine 3 tbsp extra virgin olive oil, 2 tbsp chopped rosemary, 2 tbsp chopped thyme, 4 minced garlic cloves, 2 tbsp preserved lemon rind, 1.5 tsp sea salt, and 1 tsp black pepper to form a herb paste.
  2. Step 2: Pat dry the 4 lb whole chicken with paper towels and rub the herb paste all over the skin and inside the cavity.
  3. Step 3: Place the quartered 1 medium yellow onion and 3 peeled, 2-inch carrot pieces in the bottom of a roasting pan. Set the chicken on top.
  4. Step 4: Roast the chicken uncovered for about 2.5 hours, basting every 45 minutes with pan juices, until the internal temperature reaches 165°F and the skin is golden brown and crisp.
  5. Step 5: Remove the chicken from oven and let rest for 15 minutes before carving to allow juices to redistribute.

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Frequently asked questions

How long does Slow-Roasted Mediterranean Herb Chicken with Preserved Lemon take to make?

Total time is about 170 minutes (20 min prep + 150 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 Slow-Roasted Mediterranean Herb Chicken with Preserved Lemon?

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 whole chicken from drying out.

Can I substitute ingredients in Slow-Roasted Mediterranean Herb Chicken with Preserved Lemon?

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 Slow-Roasted Mediterranean Herb Chicken with Preserved Lemon 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 Slow-Roasted Mediterranean Herb Chicken with Preserved Lemon?

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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