Mediterranean Diet Friendly Garlic and Herb Butter Roast Chicken with Pan Gravy

Total time1 hr 50 min

Prep time20 min

Cook time1 hr 20 min

Mediterranean Diet Friendly Garlic and Herb Butter Roast Chicken with Pan Gravy

This roast chicken is a showstopper built for a Mediterranean-style table: a whole bird rubbed with a fragrant blend of garlic, thyme, rosemary, and parsley, then roasted over a bed of onion, carrots, and celery until the skin turns deep golden and crackly. Olive oil coats the vegetables as they roast alongside the chicken, soaking up all those pan juices and turning tender and sweet. Lemon halves and a whole head of garlic tucked into the cavity infuse the meat from the inside out, keeping every bite bright and savory. Once rested and carved, the chicken gets finished with a silky pan gravy built from the flavorful drippings, chicken broth, and fresh thyme, so nothing goes to waste. It's a comforting, herb-forward dinner that leans on real vegetables, fresh aromatics, and lean poultry — a genuinely satisfying fit for a Mediterranean way of eating. Serve it with a simple green salad or some roasted greens and you've got a complete, wholesome meal.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chicken

1 whole chicken (3.5–4 lb)
4 tbsp unsalted butter, softened
Monty's Dairy Free Plant-Based Butter Original
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
4 cloves garlic, minced
1 tbsp fresh thyme leaves
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh flat-leaf parsley, finely chopped
1 tsp kosher salt, plus more for seasoning
½ tsp black pepper, freshly ground, plus more for seasoning
1 lemon, halved
1 head garlic, halved crosswise
4 sprigs fresh thyme
1 medium yellow onion, quartered
2 medium carrots, cut into 2-inch pieces
2 stalks celery, cut into 2-inch pieces
1 tbsp olive oil

For the pan gravy

2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 tbsp all-purpose flour
1 ½ cups low-sodium chicken broth
1 tsp fresh thyme leaves
salt and pepper, to taste

Instructions

1
Preheat the oven to 425°F (220°C). Pat the chicken completely dry inside and out with paper towels — dry skin is essential for browning.
2
In a small bowl, combine the softened butter, minced garlic, chopped thyme leaves, rosemary, parsley, 1 tsp kosher salt, and 1/2 tsp black pepper. Mix until evenly combined.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!