Description
This Roasted Chicken with Fennel and Peppers recipe offers a succulent whole chicken infused with bright Mediterranean flavors. Tender fennel, colorful bell peppers, and aromatic herbs come together in a flavorful combo that’s roasted to perfection, producing juicy meat with crisp skin. Ideal for an impressive family dinner or special occasion, this dish highlights simple roasting techniques to deliver an incredibly satisfying main course.
Ingredients
Scale
Chicken and Seasoning
- 1 whole chicken about 4 to 5 pounds
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 tablespoon fresh thyme leaves
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
- Zest of 1 lemon
- Juice of 1/2 lemon
Vegetables
- 1 large fennel bulb sliced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 orange bell pepper sliced
- 1 small red onion sliced
Additional Liquid
- 1/2 cup low-sodium chicken broth
Instructions
- Preheat oven: Set your oven to 400 degrees Fahrenheit to ensure it’s at the ideal temperature for roasting the chicken and vegetables.
- Prepare the chicken: Pat the whole chicken dry with paper towels. Place it in a large roasting pan to ready for seasoning.
- Make herb mixture: In a bowl, combine olive oil, minced garlic, thyme leaves, dried oregano, kosher salt, black pepper, paprika, lemon zest, and lemon juice. Stir well.
- Season the chicken: Rub the herb mixture all over the chicken, including under the skin where possible, to infuse maximum flavor.
- Prepare vegetables: Toss the sliced fennel, red, yellow, and orange bell peppers, and red onion with a bit of olive oil and a pinch of salt until evenly coated.
- Add vegetables to pan: Arrange the prepared vegetables around the chicken in the roasting pan for roasting alongside the meat.
- Add broth: Pour the low-sodium chicken broth into the bottom of the roasting pan to help keep the chicken moist and catch flavorful pan juices.
- Roast: Place the roasting pan uncovered in the oven. Roast for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the chicken’s thigh reaches an internal temperature of 165 degrees Fahrenheit and juices run clear.
- Manage browning: If the skin begins to brown too quickly, tent the chicken loosely with aluminum foil to prevent burning while continuing to cook through.
- Rest the chicken: Remove the chicken from the oven and let it rest for 10 to 15 minutes. This step allows juices to redistribute, ensuring moist meat when carved.
- Serve: Carve the chicken and serve with the roasted fennel, peppers, and red onion spooned over the top along with the flavorful pan juices.
Notes
- For extra crisp skin, increase oven temperature to 425 degrees Fahrenheit during the last 10 minutes of roasting.
- Leftovers can be stored in the refrigerator for up to 4 days and are excellent for adding to salads or sandwiches.
- Fresh rosemary is a great substitute for thyme to vary the flavor profile.
