Equipment
Ingredients
Chicken
- 1500 g whole chicken, giblets removed
Mediterranean Vegetables
- 200 g red bell pepper, cored and cut into large chunks
- 200 g yellow bell pepper, cored and cut into large chunks
- 300 g zucchini, cut into thick half-moons
- 250 g cherry tomatoes, left whole
- 150 g red onion, peeled and cut into wedges
Aromatics & Seasoning
- 45 ml olive oil, divided use
- 4 garlic, peeled and lightly smashed
- 1 lemon, halved
- 10 g fresh rosemary, left as whole sprigs
- 5 g dried oregano
- 15 g kosher salt, divided use
- 5 g black pepper, freshly ground, divided use
Nutrition (per serving)
Method
Preheat your oven to 200°C/400°F. Position a rack in the lower third of the oven so the chicken will have enough vertical space.
Using a chef's knife and cutting board, chop the red bell pepper, yellow bell pepper, zucchini, and red onion into large, uniform rustic chunks. Leave the cherry tomatoes whole.
Place all the prepared vegetables into the large roasting pan. Drizzle with half of the olive oil and season with half of the kosher salt, black pepper, and dried oregano. Toss everything together until the vegetables are evenly coated.
Remove the whole chicken from its packaging. Using paper towels, meticulously pat the entire surface of the chicken dry, including the inside of the cavity. Wash your hands, the sink, and any surfaces immediately after handling the raw poultry to prevent cross-contamination.
Rub the remaining olive oil evenly all over the dried chicken. Season generously inside and out with the remaining salt, pepper, and dried oregano. Stuff the halved lemon, smashed garlic cloves, and fresh rosemary sprigs directly into the chicken cavity.
Place the seasoned chicken directly on top of the bed of mixed vegetables in the roasting pan, breast side up.
Transfer the roasting pan to the preheated oven. Roast for 1 hour and 15 minutes. The chicken is safe and fully cooked when the juices run clear and a meat thermometer inserted into the thickest part of the thigh, without touching bone, registers 74°C/165°F.
Carefully remove the pan from the oven. Transfer the chicken to a carving board and let it rest undisturbed for 15 minutes. Leave the vegetables in the pan to continue soaking up the savory drippings.
Carve the rested chicken into portions. Serve alongside the roasted vegetables, making sure to spoon some of the rich pan juices over the sliced meat.
Chef's Notes
- For the absolute crispiest skin, leave the seasoned chicken uncovered in the refrigerator for 12 to 24 hours before roasting. The circulating cold air dehydrates the skin beautifully.
- Do not skip the resting phase. Resting allows the muscle fibers to relax and redistribute the boiling juices, ensuring the breast meat remains tender and moist when sliced.
- The vegetables at the bottom of the pan will essentially confit in the chicken drippings, becoming incredibly soft and rich. If you prefer firmer roasted vegetables, roast them on a separate baking sheet.
- Save the chicken carcass, the stuffed lemon, and leftover vegetable scraps to simmer into a rich, flavorful homemade chicken stock the next day.
Storage
Refrigerator: 4 days — Store chicken and vegetables in an airtight container.
Freezer: 3 months — Freeze chicken meat off the bone in its juices. Vegetables may become mushy upon thawing.
Reheating: Reheat gently in the oven at 175 C / 350 F until warmed through, or microwave in short intervals.
