Roasted Mediterranean Chicken Recipe -
Roasted Mediterranean Chicken Recipe
  • READY IN 55 mins

Roasted Mediterranean Chicken

Recipe by  

"People go crazy over this dish! Perfect for company, or when you're taking someone a meal. One of my family's favorites. Very easy to make, too."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins
  • COOK

    30 mins

    55 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. Place potatoes into a microwave-safe bowl, and cook in microwave oven on High setting for 2 minutes; turn potatoes over (watch for steam) and cook 2 more minutes on High. Set potatoes aside.
  3. Mix together the Alfredo sauce, lemon juice, olive oil, salt, black pepper, and garlic in a bowl. Place the chicken pieces into the prepared baking dish, and generously brush chicken with about 1 cup of the mixture. Arrange the potatoes, tomatoes, and garlic cloves around the chicken. Brush the vegetables with the remaining sauce mixture. Sprinkle the chicken and vegetables with rosemary and olives.
  4. Bake in the preheated oven until the chicken is cooked through and the potatoes are tender, about 25 minutes. An instant-read thermometer inserted into the chicken should read at least 160 degrees F (70 degrees C).
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Reviews More Reviews

May 03, 2011

I just made this recipe for my family. Everyone LOVED it! thank you for sharing. This was easy and delicious.

Jul 28, 2011

VERY TASTEE!...thank U!...something my super picky eaters liked as well....worked well with my red garden potatoes...but they were medium sized so I cut them up more...forgot the rosemary at the I threw on some was truly fantastic...;)


12 Ratings

Mar 05, 2015

I also followed others idea and 1/4'd the potatoes. I added some asparagus, just 'cause I had it, and I left out the additional oil, figuring the alfredo sauce was oily enough on its own. I used dried rosemary, so I only used a teaspoon. Left out the klamatas, but sprinkled some feta on the top about 5 min. before it was done. Nice & garlicky and the lemon juice really added great zing to it. I used frozen chicken chunks - next time I'll thaw and drain them beforehand - it made the sauce kinda watery.

Apr 01, 2014

This was really good, I did change a bit as I omitted the first half of the recipe as I had already marinated my chicken in another Mediterranean recipe I got off if the website. My veggies did take longer to cook for some reason so I moved to bottom rack and they softened after that also I wish I would have omitted the alfredo and added feta cheese (Nikos Mediterranean Blend) as I did when I put it on my plate really gave it that extra Mediterranean feel as alfredo was not present.

Feb 12, 2013

The changes I made were minimal: cutting the potatoes in quarters as they were larger, and baking the dish in individual casseroles dishes. Next time, I would use the larger pan instead of using the individual casserole dishes so it would brown a little more, but the flavor was still there. This was a nice change from our usual chicken dishes.

Apr 06, 2012

Super easy and great for company. I like adding some capers or mushrooms.

Feb 09, 2015

This was very good. My husband and both children liked it as the recipe was written. I would prefer a recipe without jarred Alfredo as an ingredient, but it did taste very good.

Dec 11, 2014

Great for company. Easy and fast. Very delicious


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  • Calories
  • 559 kcal
  • 28%
  • Carbohydrates
  • 43.4 g
  • 14%
  • Cholesterol
  • 95 mg
  • 32%
  • Fat
  • 29.4 g
  • 45%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 32.2 g
  • 64%
  • Sodium
  • 1025 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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