Roasted Chicken
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Roasted Chicken
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
Roasted Chicken
- 2 tablespoons olive oil
- 1 whole chicken 5 pounds
- 2 teaspoons salt sea salt
- ½ teaspoon black pepper
- ½ teaspoon fennel crushed
- ½ teaspoon crushed red pepper
Roasted Veggies
- 10 baby potato
- 1 large red onion cut into 8 wedges
- 6 cloves garlic skin removed
- 1 teaspoon thyme fresh
- 2 tablespoons olive oil
- 2 teaspoons salt sea salt
Instructions
- Preheat oven to 350°F.
- Place chicken, breast up in the center of a large roasting pan.
- Coat all sides in olive oil.
- In a small bowl mix together salt, pepper, fennel, and crushed red pepper. Generously sprinkle chicken in seasoning mixture on all sides.
- Pack potatoes, onion wedges, and garlic in the empty space around the chicken. Drizzle with olive oil and salt and top with fresh thyme.
- Place on the center oven rack and bake, basting occasionally, for 1 hour and 45 minutes or until chicken reaches an internal temperature of 165°F.
- Increase oven temperature to broil.
- Broil chicken for 5-10 minutes or until crispy and dark brown.
- Remove from the oven. Remove roasted veggies from the pan and place in a medium bowl. Slice chicken and serve hot with roasted veggies.
Notes
- TO STORE LEFTOVERS: Leftover chicken can be stored in the refrigerator for up to 3-4 days in an airtight container. Best if wrapped tightly in plastic wrap.
Nutrition Information
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Calories
415kcal
(21%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
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