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Roasted Mediterranean Chicken with Olives and Herbs

This Mediterranean-inspired roast chicken is a delicious variation on the dish. Briny olives give it a mouthwatering, unique flavour that pairs wonderfully both with the sun-dried tomato rub and the couscous served alongside.
Serves: 4
Prep Time: 30 min
Cook Time: 2 hours


3 lb whole chicken
½ tsp salt
1 tsp pepper, freshly ground
1 tsp fennel seed
1 tsp marjoram, dried
6 cloves garlic
2 tbsp extra virgin olive oil
½ cup white wine
1 lemon
½ cup sun-dried tomatoes
½ lb mushrooms, halved
4 tbsp black olives, large, pitted and sliced
¾ cups whole wheat couscous
1 onion(s), small, chopped
2 cups water
2 tbsp lemon juice
½ cup basil, fresh, minced

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Preheat oven to 425ºF (220ºC). Remove the giblets and neck from the chicken. Place the chicken on a rack in a small roasting pan.

  2. Combine the salt, fresh ground pepper, fennel seed, marjoram, garlic, half of the olive oil, wine, lemon peel, fresh lemon juice and sun dried tomatoes in food processor. Pour over outside and into the inside cavity of the chicken. Place lemon halves in the bird cavity.

  3. Cut the onion in chunks and the mushrooms in half. Mince the pitted olives. Sprinkle around the outside of the bird.

  4. Put the chicken in the oven and roast until an instant-read thermometer inserted in the chicken breast reads 180°F (82°C).

  5. Boil water in saucepan and stir in remaining olive oil and couscous with a fork; add lemon juice and fresh minced basil. Season with pepper to taste.

Helpful Tip

For a complete meal, serve with garlic herb wholegrain couscous and steamed baby carrots.

Nutrition Info

Per 640 g serving Amount
Protein67 g
Fat62 g
Saturated Fat16 g
Carbohydrate40 g
Fibre7 g
Sugar6 g
Cholesterol250 mg
Sodium750 mg
Per 640 g serving % Daily Value
Vitamin A10
Vitamin C25
Vitamin B671
Vitamin B1256