Oven-Roasted Whole Chicken with Vegetables
This oven-roasted whole chicken is marinated overnight in a blend of lemon, herbs, garlic, olive oil, and a generous amount of black pepper for maximum flavor. Roasted with butter until golden, it’s served with colorful Mediterranean-style vegetables and a light pan sauce. A cozy and satisfying meal, perfect for family dinners.
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.
Notes
Resting tip: Allowing the chicken to rest for 10 minutes after roasting helps keep the meat juicy.
Alternative protein: This same marinade works beautifully with turkey. Just remember to increase the marinade quantities and adjust seasoning, since turkeys are larger and need more salt and herbs.
Shortcut idea: If short on time, marinate the chicken for at least 2 hours instead of overnight — but for best results, let it sit overnight in the fridge.
Serving tip: A green salad or a simple cucumber salad makes a fresh side to balance the richness of the roasted chicken.