Easy Whole Roasted Chicken with Potatoes and Vegetables Recipe
This Easy Whole Roasted Chicken recipe features a beautifully spatchcocked bird marinated in a flavorful blend of olive oil, lemon, garlic, and herbs, then roasted alongside tender fingerling potatoes, carrots, and onions. The chicken is juicy with crispy skin, served with fresh herbs, crumbled feta, and a touch of lemon zest for a vibrant finishing touch. Perfect for a comforting yet elegant dinner that’s simple to prepare and sure to impress.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Scale
Chicken and Marinade
- 1 whole chicken (about 4 pounds)
- ¼ cup extra-virgin olive oil (or substitute 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 in half lengthwise and then into 3-inch segments
- 1 yellow onion, cut into large chunks
For Serving
- 3 tablespoons fresh chopped dill
- 3 tablespoons fresh chopped parsley
- Crumbled feta cheese
- Lemon zest, for garnish
- Whipped Feta Yogurt Sauce (optional)
- Arugula (optional, for extra greens)
Instructions
- Preheat the oven: Set your oven to 450°F (232°C) and allow it to fully preheat. Meanwhile, remove the chicken from the refrigerator and let it come to room temperature for 30 minutes, which helps ensure even cooking.
- Make the marinade: In a small bowl, combine the olive oil, lemon juice, chopped garlic, kosher salt, garlic powder, sweet paprika, oregano, and dijon mustard. Mix until well incorporated. This marinade will add bright and savory flavors to your chicken.
- Marinate the chicken: Generously brush half of the marinade over the entire chicken, making sure to rub some under the skin for deeper flavor infusion. Set aside the remaining marinade for later.
- Prepare the vegetables: In a large roasting pan, toss the halved potatoes, carrots, and onion chunks with about 2 tablespoons of the remaining marinade to coat evenly. Arrange the vegetables around the edges of the pan to make space in the center for the chicken.
- Spatchcock the chicken: Place the chicken breast-side down on a sturdy cutting board. Use sharp kitchen shears to cut along each side of the backbone, removing it completely. Flip the chicken breast-side up and press firmly on the breastbone to flatten the bird until you hear a crack, allowing it to lie flat. This technique promotes even cooking and crispy skin.
- Position and season the chicken: Place the flattened chicken in the center of the roasting pan. Brush the remaining marinade all over the chicken, again rubbing some under the skin for maximum flavor. Optionally, season with freshly ground black pepper to taste.
- Roast the chicken and vegetables: Place the roasting pan in the preheated oven. Roast for 45 to 50 minutes, stirring the vegetables halfway through the cooking time to ensure even roasting. Use a meat thermometer to check the thickest part of the chicken breast; it should reach 160°F (71°C). Remember, the chicken will continue to cook as it rests.
- Rest the chicken: Remove the chicken from the oven and transfer it to a clean cutting board or plate. Let it rest for 15 to 20 minutes before cutting. Resting allows the juices to redistribute, resulting in moist, tender meat.
- Garnish and serve: Transfer the roasted vegetables to a large platter and arrange the chicken on top or in the center. Sprinkle with fresh chopped dill and parsley, crumbled feta, and lemon zest. Serve optionally with whipped feta yogurt sauce and a bed of arugula for extra freshness. Enjoy your beautifully roasted chicken meal!
Notes
- Bringing the chicken to room temperature before roasting helps it cook more evenly.
- Spatchcocking the chicken reduces cooking time and ensures crispier skin.
- You can save the discarded backbone to make homemade chicken stock for another recipe.
- Use a meat thermometer to check doneness for best results; the safe internal temperature for chicken breast is 165°F, but it’s okay to remove it at 160°F as it continues to cook while resting.
- Feel free to customize vegetables based on seasonality or preference, such as adding parsnips or brussels sprouts.
- Whipped feta yogurt sauce adds a creamy, tangy accompaniment but is optional.
- For a dairy-free option, omit the feta and yogurt sauce and serve with fresh herbs and lemon zest only.
Keywords: whole roasted chicken, spatchcock chicken, easy roasted chicken recipe, sheet pan chicken, roasted chicken with vegetables, lemon garlic chicken, one pan chicken dinner
