Description
This Easy Whole Roasted Chicken Recipe offers a juicy and flavorful chicken roasted to perfection with a simple marinade of olive oil, lemon, garlic, and herbs. Served alongside crispy roasted fingerling potatoes, carrots, and onions, it's a wholesome dinner that comes together with ease on one sheet pan.
Ingredients
Scale
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
Vegetables
- 1 pound fingerling potatoes or baby gold Yukon gold potatoes, halved
- 4 to 5 medium to large carrots, peeled, cut lengthwise in half and into 3-inch segments
- 1 yellow onion, cut into large chunks
For Serving (Optional)
- 3 tablespoons fresh chopped dill
- 3 tablespoons fresh chopped parsley
- Crumbled feta cheese
- Lemon zest
- Whipped Feta Yogurt Sauce
- Arugula (for extra greens)
Instructions
- Preheat and Prepare: Preheat your oven to 450 degrees Fahrenheit. Remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes to ensure even cooking.
- Make the Marinade: In a small bowl, whisk together the olive oil, lemon juice, garlic, kosher salt, garlic powder, paprika, oregano, and Dijon mustard until well combined. Set half of this marinade aside for later use.
- Marinate the Chicken: Generously brush half of the marinade over all sides of the chicken, making sure to rub some under the skin for deeper flavor penetration.
- Prepare the Vegetables: In a large roasting pan, add the halved potatoes, carrots, and onion chunks. Drizzle with about 2 tablespoons of the remaining marinade and toss well to coat evenly. Arrange the vegetables around the edges of the pan, leaving space in the center for the chicken.
- 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 completely. Flip the chicken breast-side up and press firmly down on the breastbone to flatten the chicken until you hear it crack. Alternatively, make two 1-inch incisions beside the breastbone near the neck to assist flattening.
- Place and Marinate Again: Transfer the flattened chicken to the center of the roasting pan. Brush the remaining marinade generously all over the chicken, including under the skin.
- Roast: Place the roasting pan in the preheated oven. Roast for 45 to 50 minutes, stirring the vegetables halfway through. The chicken is done when a meat thermometer inserted into the thickest part of the breast reads 160 degrees Fahrenheit.
- Rest the Chicken: Remove the chicken from the oven and transfer it to a clean cutting board or plate. Allow it to rest for 15 to 20 minutes to let the juices redistribute, ensuring moist meat.
- Serve: Transfer the roasted vegetables to a large serving platter. Arrange the chicken in the center or on top of the vegetables. Garnish with fresh chopped dill, parsley, crumbled feta, and lemon zest. Optionally, serve with whipped feta yogurt sauce and arugula greens for added freshness and flavor. Enjoy your meal!
Notes
- Allowing the chicken to rest at room temperature before roasting helps it cook more evenly.
- Spatchcocking the chicken ensures quicker, more even cooking and crispy skin.
- You can substitute fingerling potatoes with baby red potatoes or Yukon gold potatoes.
- Leftover chicken is perfect for shredding and adding to soups, stews, enchiladas, or tacos.
- If you don’t have kitchen shears, you can use a sharp chef’s knife carefully to remove the backbone.
- For a different flavor profile, try adding fresh rosemary or thyme to the marinade.
- The whipped feta yogurt sauce adds a creamy tang and pairs beautifully with the roasted vegetables and chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 588 kcal
- Sugar: 2.9 g
- Sodium: 620 mg
- Fat: 39.4 g
- Saturated Fat: 9.8 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 17.6 g
- Fiber: 2.6 g
- Protein: 39 g
- Cholesterol: 120 mg
