Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Oven-Roasted Chicken with Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 143 reviews
  • Author: Paula
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: American

Description

This classic Roasted Chicken recipe features a whole 5-pound chicken seasoned with sea salt, black pepper, crushed fennel, and red pepper, roasted to perfection alongside flavorful baby potatoes, red onion wedges, and garlic cloves. The chicken is baked and then broiled for a crispy, golden skin, making it a comforting and delicious meal perfect for family dinners.

Ingredients

Scale

Roasted Chicken:

  • 2 tablespoons olive oil
  • 1 whole chicken (5 pounds)
  • 2 teaspoons sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon crushed fennel
  • ½ teaspoon crushed red pepper

Roasted Veggies:

  • 10 baby potatoes
  • 1 large red onion, cut into 8 wedges
  • 6 cloves garlic, skin removed
  • 1 teaspoon fresh thyme
  • Olive oil (for drizzling)
  • Salt (for seasoning veggies)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F to prepare it for roasting the chicken and vegetables evenly.
  2. Prepare Chicken: Place the whole chicken breast side up in the center of a large roasting pan to ensure even cooking.
  3. Coat Chicken: Rub olive oil all over the chicken, coating all sides thoroughly to help the seasonings stick and to create a crispy skin.
  4. Season Chicken: In a small bowl, mix sea salt, black pepper, crushed fennel, and crushed red pepper. Generously sprinkle this seasoning mixture all over the chicken to infuse flavor.
  5. Add Vegetables: Arrange the baby potatoes, red onion wedges, and peeled garlic cloves around the chicken in the roasting pan. Drizzle them with olive oil, sprinkle with salt, and top with fresh thyme for added aroma and flavor.
  6. Roast: Place the roasting pan on the center rack of the oven and bake for 1 hour and 45 minutes, basting the chicken occasionally to keep it moist. Cook until the chicken reaches an internal temperature of 165°F.
  7. Broil for Crispiness: Turn up the oven temperature to broil and broil the chicken for 5 to 10 minutes until the skin is crispy and dark golden brown, watching carefully to prevent burning.
  8. Serve: Remove the chicken from the oven and transfer the roasted vegetables into a medium bowl. Slice the chicken and serve hot alongside the roasted veggies for a hearty meal.

Notes

  • TO STORE LEFTOVERS: Leftover chicken can be refrigerated for 3-4 days in an airtight container. It’s best to wrap tightly in plastic wrap to preserve moisture and flavor.
  • Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F.
  • Rest the chicken for 10 minutes after roasting before slicing to keep it juicy.
  • Fresh thyme can be substituted with rosemary or sage based on preference.

Nutrition

  • Serving Size: 1 serving (approximately 1/8 of recipe)
  • Calories: 420
  • Sugar: 3g
  • Sodium: 650mg
  • Fat: 22g
  • Saturated Fat: 5g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 38g
  • Cholesterol: 125mg

Find it online: https://piesbypaula.com/oven-roasted-chicken-with-vegetables-recipe/