Mediterranean Roast Chicken

Two whole chickens roasted in one pan with lemon, garlic, rosemary, and a heap of olives is the kind of Mediterranean supper that asks for nothing more than a glass of cold rosé and a loaf of bread to mop up the pan juices.

The overnight marinade is what does the heavy work here. Olive oil, fresh lemon juice and zest, bruised garlic, and salt seep into the bird through the skin and flavor the meat all the way to the bone. Skipping this step leaves you with chicken that tastes like it was just brushed with marinade rather than infused.

Stuffing fresh rosemary sprigs and the marinade garlic into the cavity is the second flavor layer. As the birds roast, the steam from the cavity carries herb-and-garlic aroma straight up through the breast meat. Halved new potatoes and imported green olives surround the chickens, soaking up rendered fat and lemon juice into the best side dish in the pan.

Pro Tips

• Pat the chickens completely dry before marinating. Wet skin won’t crisp in the oven.
• Truss the legs together with twine for even cooking and a prettier presentation.
• Use waxy new potatoes, not russets. Waxy varieties hold their shape under fat-laden roasting.
• Rest the birds at least 10 minutes after roasting so the juices redistribute and don’t pour out at carving.

Variations

• Add a halved fennel bulb and a few cherry tomatoes to the pan for extra Mediterranean color.
• Swap rosemary for thyme and oregano for a more Greek profile.
• Use Castelvetrano olives instead of generic green olives for a buttery, milder briny note.