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Easy Whole Roasted Chicken with Roasted Vegetables and Fresh Herbs Recipe

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4.3 from 14 reviews

This Easy Whole Roasted Chicken recipe features a perfectly spatchcocked bird marinated in a flavorful mixture of olive oil, lemon juice, garlic, and herbs, then roasted alongside tender baby potatoes, carrots, and onion. The method ensures juicy, tender chicken with crispy skin and deliciously roasted vegetables, garnished with fresh herbs, crumbled feta, and optional whipped feta yogurt sauce for an impressive yet simple meal.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American
  • Diet: Halal

Ingredients

For the Chicken and Marinade

  • 1 whole chicken (about 4 pounds)
  • ¼ cup extra-virgin olive oil (or melted butter or avocado oil)
  • 1 lemon, juiced
  • 3 cloves garlic, roughly chopped
  • 2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon sweet paprika
  • 1 teaspoon oregano
  • 1 teaspoon dijon mustard
  • Freshly ground black pepper, to taste

For the Vegetables

  • 1 pound fingerling potatoes or baby gold Yukon gold potatoes, halved
  • 4 to 5 medium to large carrots, peeled, halved lengthwise, then cut into 3-inch segments
  • 1 yellow onion, cut into large chunks

For Serving and Garnish

  • 3 tablespoons fresh chopped dill
  • 3 tablespoons fresh chopped parsley
  • Crumbled feta, to taste
  • Lemon zest, for garnish
  • Whipped Feta Yogurt Sauce (optional)
  • Arugula (optional, for extra greens)

Instructions

  1. Preheat and Prepare Chicken: Preheat your oven to 450°F (230°C). Remove the chicken from the fridge and let it come to room temperature for about 30 minutes to ensure even cooking.
  2. Make Marinade: In a small bowl, whisk together olive oil, lemon juice, garlic, kosher salt, garlic powder, sweet paprika, oregano, and Dijon mustard until well combined. This flavorful mixture will tenderize and season the chicken.
  3. Marinate the Chicken: Generously brush half of the marinade all over the chicken, making sure to get under the skin for deeper flavor.
  4. Prepare Vegetables: Toss the halved potatoes, carrots, and onion chunks with about 2 tablespoons of the marinade. Arrange them evenly around the edges of a large roasting pan, leaving space for the chicken in the center.
  5. Spatchcock the Chicken: Place the chicken breast-side down on a sturdy cutting board. Using sharp kitchen shears, cut along both sides of the backbone to remove it, then discard or save for stock. Flip the chicken breast-side up and firmly press down on the breastbone until you hear a crack, flattening the bird to ensure even roasting.
  6. Place Chicken and Add Marinade: Transfer the flattened chicken to the center of the roasting pan. Brush the remaining marinade generously all over and under the skin.
  7. Roast: Roast the chicken and vegetables in the preheated oven. Stir the vegetables halfway through cooking to ensure even roasting. Roast for about 45 to 50 minutes, or until a meat thermometer inserted into the thickest part of the breast reads 160°F (71°C). The chicken will continue to cook while resting.
  8. Rest the Chicken: Remove the chicken from the oven and transfer to a clean cutting board or platter. Let it rest for 15 to 20 minutes; this allows juices to redistribute for a more tender and juicy bird.
  9. Serve and Garnish: Transfer the roasted vegetables to a serving platter. Cut the chicken into quarters and arrange on or over the vegetables. Garnish with fresh chopped dill, parsley, crumbled feta, and lemon zest. Optionally, serve with whipped feta yogurt sauce and a bed of arugula for added freshness. Enjoy your beautifully roasted, flavorful chicken meal!

Notes

  • You can substitute the olive oil in the marinade with melted butter or avocado oil for a slightly different flavor and texture.
  • Using a meat thermometer is recommended to avoid overcooking; the safe internal temperature for chicken breast is 160°F as it will rise while resting.
  • Spatchcocking ensures more even cooking and crispier skin compared to roasting whole.
  • If you do not have kitchen shears, ask your butcher to spatchcock the chicken or remove the backbone prior to cooking.
  • The leftover backbone can be saved to make homemade chicken stock for added flavor in future recipes.
  • Whipped Feta Yogurt Sauce enhances the dish with creamy tanginess but is optional.
  • Serving over arugula adds a peppery fresh green contrast to the roasted flavors.

Find it online: https://cheftinaskitchen.com/easy-whole-roasted-chicken-with-roasted-vegetables-and-fresh-herbs-recipe/