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Perfect Roast Chicken and Veggies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 62 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Description

This Perfect Roast Chicken and Veggies recipe delivers a simple yet delicious one-pan meal featuring a whole roasted chicken infused with aromatic seasonings and accompanied by tender baby potatoes, red onions, and garlic. The chicken roasts to juicy perfection with a crispy, golden brown skin, making it an ideal comforting dish for family dinners or special occasions.

Ingredients

For the 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

For the 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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure even roasting of the chicken and vegetables.
  2. Prepare Chicken: Place the whole chicken breast side up in the center of a large roasting pan for balanced cooking.
  3. Oil the Chicken: Coat all sides of the chicken evenly with olive oil to help crisp the skin and adhere the seasonings.
  4. Season Chicken: In a small bowl, mix sea salt, black pepper, crushed fennel, and crushed red pepper. Generously sprinkle this seasoning blend over every side of the chicken for full flavor.
  5. Arrange Vegetables: Fill the space around the chicken with baby potatoes, red onion wedges, and peeled garlic cloves. Drizzle the veggies with olive oil and a pinch of salt, then scatter fresh thyme on top to add aromatic notes.
  6. Roast Chicken and Veggies: Place the pan on the center rack and bake for about 1 hour and 45 minutes. Occasionally baste the chicken with pan juices to retain moisture. Roast until the internal temperature of the chicken reaches 165°F (74°C) ensuring it is fully cooked and juicy.
  7. Broil for Crispy Skin: Increase oven temperature to broil and cook the chicken for 5 to 10 minutes until the skin turns crispy and dark golden brown. Watch closely to prevent burning.
  8. Serve: Remove the pan from the oven. Transfer the vegetables to a bowl. Slice the chicken and serve it hot alongside the roasted vegetables, enjoying a flavorful and wholesome meal.

Notes

  • Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
  • Basting the chicken occasionally helps keep the meat moist and flavorful.
  • Use a meat thermometer for accuracy.
  • Broil carefully and watch the chicken so the skin crisps without burning.
  • Fresh thyme enhances flavor, but you can substitute with rosemary or sage if preferred.

Find it online: https://slsrecipes.com/perfect-roast-chicken-and-veggies-recipe/