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Perfect Roast Chicken and Veggies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 86 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Description

This Perfect Roast Chicken and Veggies recipe features a whole chicken seasoned with aromatic spices and roasted to golden perfection alongside baby potatoes, red onion, and garlic. The combination of fennel and crushed red pepper adds a subtle kick to the tender chicken, while fresh thyme enhances the roasted vegetables, making this a well-rounded, comforting meal perfect for any occasion.

Ingredients

Scale

For the 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

For the Roasted Veggies

  • 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 the Oven: Preheat your oven to 425°F (220°C) ensuring a hot environment for a crispy, golden roast.
  2. Prepare the Chicken: Pat the whole chicken dry with paper towels to ensure the skin crisps nicely. Rub the chicken all over with 2 tablespoons of olive oil. Then, evenly sprinkle 2 teaspoons of sea salt, ½ teaspoon black pepper, ½ teaspoon crushed fennel, and ½ teaspoon crushed red pepper over the entire chicken, rubbing the spices into the skin for full flavor infusion.
  3. Prepare the Vegetables: In a large mixing bowl, toss the baby potatoes, red onion wedges, and garlic cloves with a generous drizzle of olive oil, 1 teaspoon fresh thyme, and a pinch of salt. Coat the vegetables thoroughly to aid roasting.
  4. Arrange for Roasting: Place the seasoned chicken breast side up in the center of a large roasting pan or ovenproof skillet. Surround it with the prepared vegetables, spreading them evenly around the chicken for uniform cooking.
  5. Roast: Place the roasting pan in the preheated oven. Roast for approximately 1 hour and 20 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) when measured at the thickest part of the thigh, and the skin is golden brown and crisp. The vegetables should be tender and caramelized.
  6. Rest the Chicken: Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, making the meat juicy and tender.
  7. Serve: Carve the chicken and serve alongside the roasted baby potatoes, onions, and garlic for a complete, flavorful meal.

Notes

  • For extra crispy skin, ensure the chicken is patted completely dry before applying oil and spices.
  • Use a meat thermometer to verify the chicken is fully cooked without drying it out.
  • You can substitute fresh thyme with rosemary or sage for a different herbaceous touch.
  • Leftover roasted veggies can be reheated or used in salads for added flavor.
  • Resting the chicken is crucial for juicy meat, so don’t skip this step.

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