Description
This Perfect Roast Chicken and Veggies recipe delivers a classic and satisfying meal featuring a whole roasted chicken seasoned with a blend of spices and cooked alongside baby potatoes, red onions, and garlic. The chicken is roasted to juicy perfection with crispy skin, making it an ideal comforting dinner for family and friends.
Ingredients
Scale
Chicken and Seasoning
- 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
Vegetables
- 10 baby potatoes
- 1 large red onion, cut into 8 wedges
- 6 cloves garlic, skin removed
- 1 teaspoon fresh thyme
- Additional olive oil for drizzling
- Pinch of salt for veggies
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for roasting the chicken and vegetables evenly.
- Prepare Chicken: Place the whole chicken breast side up in the center of a large roasting pan to ensure even cooking.
- Apply Olive Oil: Coat all sides of the chicken evenly with 2 tablespoons of olive oil to help the skin crisp and to hold the seasonings.
- Season Chicken: In a small bowl, combine sea salt, black pepper, crushed fennel, and crushed red pepper. Generously sprinkle this mixture over all sides of the chicken for flavorful seasoning.
- Arrange Vegetables: Fill the empty spaces around the chicken with baby potatoes, red onion wedges, and peeled garlic cloves. Drizzle the veggies with additional olive oil and a pinch of salt, then top with fresh thyme to infuse aromatic flavor.
- Roast: Place the roasting pan on the center oven rack. Bake for about 1 hour and 45 minutes, basting the chicken occasionally with the pan juices to keep it moist. Roast until the internal temperature of the chicken reaches 165°F (74°C) for safety and juiciness.
- Broil for Crispiness: Increase the oven temperature to broil. Broil the chicken for 5 to 10 minutes or until the skin becomes crispy and dark golden brown, watching carefully to avoid burning.
- Serve: Remove the pan from the oven. Take the veggies out and place in a medium bowl. Slice the chicken and serve hot alongside the roasted vegetables.
Notes
- Ensure the internal temperature of the chicken reaches 165°F (74°C) for safe consumption.
- Basting the chicken with pan juices helps keep it moist and flavorful.
- Keep an eye on the chicken during broiling to prevent burning.
- Use fresh herbs like thyme for the best aromatic flavor.
- Let the chicken rest for 10 minutes before slicing to retain juices.
