Oven-Roasted Whole Chicken with Vegetables is a simple yet impressive meal that’s easy to prepare at home. The lemon and herb marinade keeps the chicken juicy, while roasted peppers, zucchini, and onions add color and flavor. This recipe works perfectly for a cozy family dinner or a special gathering. It’s versatile and pairs well with roasted potatoes, fresh salads, or rustic bread.
How to Roast a Whole Chicken Perfectly
I enjoy preparing a whole chicken every now and then. There’s something special about serving a golden, oven-roasted bird at the table; it feels festive even on a regular weekend. Despite how impressive it looks, roasting a whole chicken is actually very straightforward.
This recipe begins with a simple marinade of olive oil, lemon juice and zest, garlic, and dried herbs like thyme, oregano, marjoram, and rosemary. Letting the chicken marinate overnight allows the flavors to penetrate deeply.
During roasting, butter cubes on top help create a crisp, golden skin while keeping the meat tender and juicy. Just remember to Keep an eye on the internal temperature to ensure the chicken is fully cooked but still moist. The result is a centerpiece that tastes as good as it looks.
Serving Suggestions and Pairings
I usually serve this oven-roasted whole chicken with Vegetables alongside roasted potatoes. They make the meal hearty and satisfying. For added freshness, steamed green beans or peas complement the dish beautifully. A simple mixed salad and rustic bread rounds out the dinner perfectly.
One of my favorite parts of this recipe is the pan juices. After roasting, simmer them briefly to make a quick, flavorful sauce. It ties the chicken, vegetables, and sides together and adds extra depth to the meal.
For a complete meal, serve it with rustic bread. Once you’ve prepared the marinade and placed the chicken in the fridge, you can also make the dough for the bread. For example, the No-Knead Dutch Oven Bread requires a 12-hour rise in the fridge, while the quicker Rustic No-Knead Bread Rolls are ready much faster. If you are looking for a starter, try these Tomato Basil Bruschettas to complement the meal.
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Oven-Roasted Whole Chicken with Vegetables
Ingredients
For the chicken:
- 1 whole chicken about 1.2 kg
- Juice and zest of 1 organic lemon
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 2 tsp dried marjoram
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 3 cloves of garlic finely chopped
- 1 ½ tsp salt
- 1 tsp freshly ground black pepper adjust to taste
- 5 small cubes of butter (5 ml each)
For the roasted vegetables:
- 2-3 bell peppers mixed colors, chopped
- 2 onions chopped
- 1 cloves of garlic finely chopped
- 1 zucchini chopped
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and freshly ground black pepper
For Serving:
- ½ dl fresh parsley chopped
- 1 lemon cut into wedges
Instructions
Marinate the chicken
- In a bowl, mix the lemon juice, lemon zest, olive oil, oregano, marjoram, thyme, rosemary, garlic, salt, and pepper. Rub the mixture all over the chicken, inside and out. Cover and refrigerate overnight.
Prepare for roasting
- Remove the chicken from the refrigerator about 30 minutes before cooking to come to room temperature. Preheat the oven to 180 °C (355 °F).
Roast the chicken
- Place the chicken in a roasting dish with 1 dl water and any leftover marinade. Put the butter cubes on top.
- Check doneness: Insert a meat thermometer into the thickest part of the thigh, without touching the bone. The chicken is cooked when it reaches 75 °C (167 °F).
Prepare the vegetables
- While the chicken roasts, place the peppers, onions, garlic, and zucchini in a baking dish. Toss with olive oil, thyme, salt, and pepper. Roast alongside the chicken for 30–40 minutes, until tender and slightly caramelized.
Finish and serve
- After roasting, sprinkle the vegetables with chopped parsley. Transfer the chicken to a serving dish and let it rest for 10 minutes.
- Slice the lemon into wedges and add to a serving dish.
- Pour the pan juices into a small saucepan, simmer until slightly reduced, and adjust seasoning. Add a splash of water if the sauce is too concentrated.
Serve
- Slice the chicken and serve with the roasted vegetables and pan sauce. Complements well with boiled or roasted potatoes or rustic bread.
