Description
This roasted chicken with fennel and peppers is an incredible Mediterranean-inspired dish featuring a whole chicken roasted to perfection alongside vibrant bell peppers, fennel, and red onion. Infused with fresh herbs, garlic, and zesty lemon, it offers a flavorful, juicy, and aromatic main course that’s perfect for family dinners and special occasions.
Ingredients
Scale
Chicken
- 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
- 1/2 cup low-sodium chicken broth
Instructions
- Preheat the Oven: Set your oven to 400 degrees Fahrenheit to prepare it for roasting.
- Prepare the Chicken: Pat the chicken dry thoroughly with paper towels. Place it in a large roasting pan for even cooking.
- Make the Flavor Rub: In a bowl, combine olive oil, minced garlic, fresh thyme, dried oregano, kosher salt, black pepper, paprika, lemon zest, and lemon juice. Mix well.
- Apply the Rub: Rub the seasoning mixture all over the chicken, ensuring to get some under the skin to infuse flavor deeply.
- Prepare the Vegetables: Toss the sliced fennel, bell peppers (red, yellow, orange), and red onion with a little olive oil and a pinch of salt. Arrange these vegetables evenly around the chicken in the roasting pan.
- Add Broth: Pour the low-sodium chicken broth into the bottom of the pan to keep the environment moist and add flavor during roasting.
- Roast the Chicken: Place the pan uncovered in the oven and roast for 1 hour and 15 to 1 hour and 30 minutes. The chicken is done when the internal temperature of the thickest thigh part reaches 165 degrees Fahrenheit and the juices run clear. If the skin browns too quickly, tent the chicken loosely with foil to prevent burning.
- Rest the Chicken: Remove the chicken from the oven and let it rest for 10 to 15 minutes. This allows the juices to redistribute ensuring moist meat.
- Serve: Carve the chicken and serve with the roasted fennel and peppers spooned on top along with the pan juices for extra flavor.
Notes
- For extra crisp skin, increase the 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 used in salads or sandwiches.
- Fresh rosemary can be substituted for thyme if desired for a different herbal note.
