Description
This Perfect Roast Chicken and Veggies recipe combines tender, juicy chicken with flavorful roasted vegetables for a satisfying meal that’s easy to make.
Ingredients
Scale
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
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
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the chicken: Rub the whole chicken with olive oil, sea salt, black pepper, crushed fennel, and crushed red pepper.
- Prepare the veggies: Toss baby potatoes, red onion wedges, and garlic cloves with olive oil, fresh thyme, and a pinch of salt.
- Roast: Place the seasoned chicken on a roasting pan and surround it with the prepared veggies. Roast in the preheated oven for about 1 hour or until the chicken is cooked through and the veggies are tender.
- Serve: Carve the chicken and serve with the roasted veggies.
Notes
- Feel free to add your favorite herbs or spices to customize the flavor of the dish.
- Make sure to let the chicken rest for a few minutes before carving to retain its juices.
Nutrition
- Serving Size: 1 serving
- Calories: Varies
- Sugar: Varies
- Sodium: Varies
- Fat: Varies
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: 0 g
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies
- Cholesterol: Varies