Description
This classic roasted chicken recipe features a whole chicken seasoned with sea salt, black pepper, fennel, and crushed red pepper, surrounded by flavorful roasted baby potatoes, red onion, garlic, and fresh thyme. Cooked to juicy perfection and finished under the broiler for a crispy, golden skin, this hearty meal is perfect for family dinners or special occasions.
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 Oven: Preheat your oven to 350°F (175°C) to prepare for roasting the chicken and vegetables evenly.
- Prepare Chicken: Place the whole chicken breast side up in the center of a large roasting pan to ensure even cooking.
- Oil the Chicken: Coat all sides of the chicken evenly with olive oil to help the skin crisp and to hold the seasonings.
- Season the Chicken: In a small bowl, combine sea salt, black pepper, crushed fennel, and crushed red pepper. Generously sprinkle this mixture over all sides of the chicken for flavorful seasoning.
- Add Vegetables: Fill the empty spaces 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 top with fresh thyme to infuse aromatic flavor.
- Roast: Place the roasting pan on the center oven rack. Bake for about 1 hour and 45 minutes, basting the chicken occasionally with the pan juices to keep it moist. Roast until the internal temperature of the chicken reaches 165°F (74°C) for safety and juiciness.
- Broil for Crispy Skin: Increase the oven temperature to broil. Broil the chicken for 5 to 10 minutes or until the skin becomes crispy and dark golden brown, watching carefully to avoid burning.
- Rest and Serve: Remove the pan from the oven. Take the veggies out and place in a medium bowl. Slice the chicken and serve hot alongside the roasted vegetables.
Notes
- Leftover chicken can be stored in the refrigerator for up to 3-4 days in an airtight container. For best freshness, wrap tightly in plastic wrap.
- Use a meat thermometer to ensure the chicken is fully cooked to 165°F internally for safety.
- You can substitute fresh herbs such as rosemary or sage for thyme to vary the flavor profile.
- If the skin crisps too quickly under the broiler, move the pan to a lower rack or reduce broiling time.
Nutrition
- Serving Size: 1 serving (about 6 oz chicken with vegetables)
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 125mg
