Roasted Chicken
Servings: 8
Calories: 415kcal
Ingredients
Roasted Chicken
- 2 tablespoons olive oil
- 1 whole chicken (5 pounds)
- 2 teaspoons sea salt
- ½ teaspoon black pepper
- ½ teaspoon crushed fennel
- ½ teaspoon crushed red pepper
Roasted Veggies
- 10 baby potatoes
- 1 large red onion, cut into 8 wedges
- 6 cloves garlic, skin removed
- 1 teaspoon fresh thyme
- 2 tablespoons olive oil
- 2 teaspoons 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
Calories: 415kcal