Mediterranean Chicken
Heart HealthyWeight Management

Mediterranean Chicken

Serve with stuffing from inside the chicken and from the baking dish! Enjoy!

Yield: 4-5 servings


  • Preheat oven to 423°F
  • Combine ingredients in large bowl and drizzle with extra virgin olive oil (EVOO) and lemon juice. Measurements are approximates. Shoot for about equal parts of these ingredients. You may have a little more artichoke hearts than the rest of the ingredients.
  • Rinse chicken, remove innards and pat it dry with a paper towel.
  • Place lemon slices under skin.
  • Rub with EVOO and some salt and pepper
  • Stuff the chicken with the tomato/feta/artichoke/olive mixture
  • Place the leftover mixture in a small oven safe dish and cover with aluminum foil
  • Place chicken breast side up on a roasting pan. Roast the chicken in the oven for 15 minutes. Reduce the temperature to 375°F and continue roasting until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) registers 165°F, about 50 minutes to 1 hour more.
  • Extra stuffing should be placed in the oven at 375°F after removing  the chicken to warm through while chicken is resting. Keep covered.
  • Remove the chicken from the oven and place on a cutting board. Let it rest about 15 to 20 minutes before carving.


  • 1 whole 4-5 pound chicken
  • Marinated Roasted Tomatoes
  • Chopped  approximately 8oz
  • Feta Cheese – chopped in small cubes
    • Approximately 8oz
  • 1 can marinated artichoke hearts
    • Drained and chopped
  • Pitted Kalamata olives – chopped
    • About ½ a cup – 20 olives
  • 1 half lemon sliced thin
  • Juice from ½ a lemon
  • Salt and pepper
  • Extra Virgin Olive Oil

Nutritional Data Per Serving

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