Description
This Perfect Roast Chicken and Veggies recipe features a whole chicken seasoned with a blend of spices and roasted alongside baby potatoes, red onion wedges, and garlic cloves. The chicken is basted with pan juices for moistness, and finished with a broil step for crispy, golden skin. A wholesome and flavorful one-pan meal perfect for family dinners.
Ingredients
Scale
Chicken
- 1 whole chicken (5 pounds)
- 2 tablespoons olive oil
- 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 (about 1-2 tablespoons)
- 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.
- Position Chicken: Place the whole chicken breast side up in the center of a large roasting pan to ensure even cooking throughout.
- Oil the Chicken: Coat all sides of the chicken evenly with olive oil to help the skin crisp and to hold the seasonings well.
- Season the Chicken: In a small bowl, combine sea salt, black pepper, crushed fennel, and crushed red pepper. Generously sprinkle this seasoning mixture over all sides of the chicken for maximum flavor.
- Add Vegetables: Fill the empty spaces around the chicken with baby potatoes, red onion wedges, and peeled garlic cloves. Drizzle the vegetables with olive oil and a pinch of salt, then top with fresh thyme to infuse aromatic flavor.
- Roast the Chicken and Veggies: Place the roasting pan on the center oven rack. Bake for about 1 hour and 45 minutes, basting the chicken occasionally with pan juices to keep it moist. Roast until the internal temperature reaches 165°F (74°C), ensuring the chicken is safely cooked and juicy.
- Broil for Crispy Skin: Increase the oven temperature to broil. Broil the chicken for 5 to 10 minutes, or until the skin turns crispy and dark golden brown. Watch closely to prevent burning.
- Serve: Remove the pan from the oven. Transfer the vegetables into a medium bowl. Slice the chicken and serve hot alongside the roasted vegetables for a complete meal.
Notes
- Use a meat thermometer to check the chicken’s internal temperature to ensure it is fully cooked and safe to eat.
- Basting with pan juices helps keep the chicken skin moist and flavorful during roasting.
- Feel free to substitute baby potatoes with fingerlings or Yukon Gold potatoes if preferred.
- For added flavor, you can stuff the chicken cavity with lemon halves, garlic, or herbs before roasting.
- If you do not have crushed fennel, you can substitute with dried fennel seeds or omit it and add a little more black pepper or smoked paprika.
- Allow the chicken to rest for 10 minutes after roasting before carving to retain juices.
