Mediterranean chicken

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Prep time:

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Serves: 4

By rebelmum1



  • 1 pinch salt and pepper

  • 2 tbsp olive oil

  • 1 red pepper seeded and quartered

  • 1/2 lemon

  • 8 cloves garlic whole in their skin, lightly bashed

  • 1 aubergine cut into 2.5cm cubes

  • 6 shallots (or 1 onion, quartered)

  • 1 medium sized roasting chicken

  • 450g small new potatoes

  • 1 bulb fennel trimmed and quartered or 4 sticks of celery cut in half

  • 3 sprigs fresh thyme


  1. Preheat the oven to 200C/Gas Mark 6.
  2. Rub the chicken all over with oil and season.
  3. Put the lemon inside the chicken, with a sprig of thyme.
  4. Put the chicken breast side down in a large roasting tin, covered. Roast for about 30 minutes.
  5. Remove the chicken from the oven and season with salt. Turn the chicken right side up, and baste with the juices.
  6. Surround the chicken with potatoes, roll them in the juices.
  7. Return the roasting tin to the oven.
  8. After 30 minutes remove again and add the aubergines, red pepper, fennel/celery, garlic cloves and the rest of the thyme. Drizzle with the remaining oil.
  9. Return to the oven and cook for 30-50 minutes, basting and turning the vegetables occasionally.
  10. Check that the chicken is cooked and the vegetables tender and just turning brown.
  11. Serve from the tin or transfer the vegetables to a serving dish, joint the chicken and place on top.
  12. Serve the skimmed juices in gravy boat.
  13. Steamed fresh spinach is a good accompaniment

Handy Hint

You can easily supplement the ingredients, use celery instead of fennel, it enhances the flavour.

Additional Information

  • pepper

  • Potato

  • Chicken

  • Main Course

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

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Your comments

  • rebelmum1 25/01/08 12:42

    Great for a weekend when you have a bit more time to cook. Very delicious and easy to do. Easy to adapt. While it's in the oven sit back and relax with a chilled white wine. My 3 yr old loves it, it's healthy, dairy and gluten free. It stretches, leftovers can be used for a pack lunch or 2nd meal, risotto or soup or a salad. I usually make a stock too with the carcass by just adding water, onion, carrot and celery with some parsley. If you are late it sits well, and benefits from a slow cook. Ideal for those times when you don't know when guests are going to arrive.