Description
A classic and foolproof recipe for perfectly roasted whole chicken with tender, flavorful baby potatoes, red onions, and garlic. This dish features a crispy, golden-brown skin and juicy meat infused with aromatic spices and fresh thyme, ideal for a comforting family meal.
Ingredients
Scale
Chicken and Seasoning
- 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
Vegetables and Herbs
- 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 ensure the chicken and vegetables roast evenly at a moderate temperature.
- Prepare Chicken: Place the whole chicken breast side up in the center of a large roasting pan. This positioning allows for even cooking and crisping of the skin.
- Oil the Chicken: Rub olive oil all over the chicken’s skin. This helps in achieving a crispy skin and allows the seasonings to adhere properly.
- Season the Chicken: In a small bowl, mix sea salt, black pepper, crushed fennel, and crushed red pepper. Generously sprinkle this mixture over all sides of the chicken for a robust flavor profile.
- Add Vegetables: Tuck the baby potatoes, red onion wedges, and garlic cloves around the chicken in the roasting pan. Drizzle the vegetables with olive oil, sprinkle a pinch of salt, and scatter fresh thyme over them to impart aroma and flavor.
- Roast: Place the pan on the center oven rack. Roast the chicken and vegetables for about 1 hour and 45 minutes. Occasionally baste the chicken with the pan juices to keep the meat moist. Use a meat thermometer to check that the chicken’s internal temperature reaches 165°F (74°C) to ensure it’s fully cooked.
- Broil for Crispy Skin: Increase the oven temperature to broil. Broil the chicken for 5 to 10 minutes until the skin turns crispy and dark golden brown. Keep a close eye to prevent burning.
- Rest and Serve: Remove the roasting pan from the oven. Transfer the vegetables to a medium bowl. Let the chicken rest briefly, then carve and serve hot with the roasted vegetables alongside.
Notes
- Use a thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Basting the chicken periodically helps retain moisture and enhances flavor.
- Feel free to substitute or add other root vegetables like carrots or parsnips for variation.
- Resting the chicken after roasting allows juices to redistribute, keeping the meat tender.
- Broiling time may vary depending on your oven; watch closely to avoid burning the skin.
