Description
A simple and flavorful recipe featuring a whole roasted chicken paired with a medley of fresh vegetables. This dish combines tender, juicy chicken seasoned with garlic, rosemary, and olive oil, and perfectly roasted carrots, bell peppers, zucchini, and onions for a delicious, wholesome meal.
Ingredients
Scale
Chicken and Seasoning
- 1 whole Whole Chicken (about 4-5 pounds) (Fresh and preferably free-range for best taste.)
- 1/4 cup Olive Oil (Use extra virgin for best flavor.)
- 4 cloves Garlic, minced (Enhances flavor.)
- 2 tablespoons Fresh Rosemary, chopped (Use fresh for vibrant flavor.)
- 1 tablespoon Salt (Kosher salt is recommended.)
- 1 teaspoon Pepper, freshly ground (Maximize flavor by grinding just before use.)
Vegetables
- 4 pieces Carrots, chopped (Cut into even pieces.)
- 2 pieces Bell Peppers, chopped (Use a mix of colors for visual appeal.)
- 2 pieces Zucchini, sliced (Slice into thick rounds.)
- 1 large Onion, quartered (Quarter for even roasting.)
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) to prepare for roasting the chicken and vegetables.
- Prepare chicken: Rinse the whole chicken under cold water and pat it dry thoroughly with paper towels to ensure crisp skin.
- Make seasoning mixture: In a small bowl, combine olive oil, minced garlic, chopped rosemary, salt, and freshly ground pepper to create a flavorful rub.
- Season chicken: Rub the olive oil mixture evenly all over the chicken, coating both the exterior and the inside cavity for full flavor infusion.
- Prep vegetables: Chop the carrots, bell peppers, zucchini, and onion into bite-sized pieces for even roasting.
- Season vegetables: Toss the chopped vegetables with a drizzle of olive oil, salt, and pepper in a large mixing bowl to enhance their natural flavors.
- Arrange for roasting: Place the seasoned chicken breast-side up in a large roasting pan and surround it evenly with the prepared vegetables.
- Roast: Roast the chicken and vegetables for approximately 1 hour and 15 minutes, or until the chicken’s internal temperature reaches 165°F (75°C) to ensure it is fully cooked.
- Toss vegetables: Halfway through cooking, toss the vegetables to ensure they roast evenly and develop a uniform texture.
- Rest chicken: Once done, remove the roasting pan from the oven and let the chicken rest for 10-15 minutes to allow juices to redistribute.
- Serve: Carve the chicken and serve it alongside the roasted vegetables for a hearty and balanced meal.
Notes
- Ensure the chicken is fully thawed before cooking if previously frozen.
- Check the internal temperature with a meat thermometer for food safety.
- Use fresh herbs for best flavor, but dried rosemary can be substituted in a pinch (use 1 teaspoon dried rosemary).
- Vegetables can be varied depending on seasonal availability.
- Allowing the chicken to rest is critical for juicy, tender meat.
