Photo of Mediterranean roast chicken by WW

Mediterranean roast chicken

Points® value
Total Time
55 min
10 min
45 min
The roasting technique used for the chicken in this recipe is healthy and flavourful. Tucking the wings under and tying the legs together are important steps—it helps prevent the wings and drumsticks from drying out while the breast cooks through. Try any herb mixture you like; oregano, basil, or sage all work well. The potatoes and olives are cooked in a separate baking pan since they don’t take as long as the chicken to crisp and become tender.


Fresh thyme

1 tbsp(s), fresh, chopped

Uncooked skinless boneless chicken light and dark meat

3½ pound(s)

Dried oregano

1 tsp(s)

Olive oil

1 tsp(s)


1 clove(s), large, minced

Table salt

½ tsp(s)


1 medium, quartered

Uncooked potato

1½ pound(s), red variety, cut into wedges


8 medium, Kalamata, pitted

Fresh thyme

1 tsp(s), or 1 sprig for garnish


  1. Preheat the oven to 400°F. Spray the rack of a roasting pan with nonstick spray and place in the pan. Spray a nonstick baking pan with nonstick spray.
  2. Combine the chopped thyme, oregano, oil, garlic, and salt in a small bowl. Spread the herb mixture evenly on the chicken. Place the lemon inside the cavity of the chicken. Tuck the wings behind the chicken and tie the legs together with kitchen twine. Place the chicken, breast-side up, on the rack, in the roasting pan. Place the potatoes and olives in the baking pan.
  3. Roast the chicken until an instant-read thermometer inserted in the thigh registers 180°F, about 1 hour and 10 minutes. During the last 45 minutes of roasting, place the potatoes and olives in the oven. Stir occasionally, until the potatoes are tender and browned.