Stuffed Mediterranean Chicken (Oven-baked)

Stuffed Mediterranean Chicken (Oven-baked)

Buckeye Blends Stuffed Mediterranean Chicken (Oven-baked)

  • Dish Type: Poultry, Dinner
  • Season: All Year, Summer
  • Prep time: 15 minutes
  • Cook time: 2 hours
  • Serves: 5 to 6


  • 1 whole rotisserie chicken, cleaned (about 3 to 4 lb.)Stuffing
  • 1/3 cup of Rosemary Extra Virgin Olive Oil
  • 5 Tbsp spring onions finely sliced
  • 5 Tbsp shredded carrot
  • 1 large fresh red pepper cut into cubes
  • 1/2 lb. minced chicken breast
  • 1 Tbsp Italian seasoning
  • Salt and ground pepper to taste
  • 1 tsp oregano
  • 1 tsp thyme


  1. Preheat the oven to 400 F.
  2. Rub the chicken with salt and pepper.
  3. Heat oil in a large frying skillet and sauté the onion and garlic over medium heat.
  4. Add the carrots and red pepper; stir for two minutes.
  5. Add the chicken meat and all remaining ingredients; cook for two minutes.
  6. Remove from the heat and let it cool for five minutes.
  7. Stuff the chicken with the mixture.
  8. Tie up your chicken with dental floss or kitchen twine.
  9. Place the chicken side up onto the rack and bake for about 2 hours.
  10. Remove the chicken from the oven and cover with foil.
  11. Let the chicken rest for 30 minutes.
  12. Cut and serve.
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