Description
This easy whole roasted chicken recipe features a perfectly spatchcocked bird that roasts evenly for juicy, tender meat and crispy skin. Marinated with a flavorful blend of olive oil, lemon, garlic, paprika, oregano, and Dijon mustard, the chicken is cooked alongside baby potatoes, carrots, and onion for a complete one-pan meal. Finished with fresh herbs, crumbled feta, lemon zest, and optional whipped feta yogurt sauce, this dish combines simplicity with vibrant Mediterranean flavors, perfect for a family-friendly dinner.
Ingredients
Chicken and Marinade
- 1 whole chicken (about 4 pounds)
- ¼ cup extra-virgin olive oil (or substitute melted butter or avocado oil)
- 1 lemon, juiced
- 3 cloves garlic, roughly chopped
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 1 teaspoon oregano
- 1 teaspoon Dijon mustard
- Freshly ground black pepper, to taste
Vegetables
- 1 pound fingerling potatoes or baby Yukon Gold potatoes, halved
- 4 to 5 medium to large carrots, peeled, cut in half lengthwise and into 3-inch segments
- 1 yellow onion, cut into large chunks
For Serving
- 3 tablespoons fresh chopped dill
- 3 tablespoons fresh chopped parsley
- Crumbled feta cheese
- Lemon zest
- Whipped Feta Yogurt Sauce (optional)
- Arugula (optional, for extra greens)
Instructions
- Preheat and prepare chicken: Preheat your oven to 450°F. Remove the chicken from the refrigerator and allow it to come to room temperature for about 30 minutes, which helps it cook more evenly.
- Make the marinade: In a small bowl, combine olive oil, lemon juice, chopped garlic, kosher salt, garlic powder, paprika, oregano, and Dijon mustard. Mix thoroughly until well blended. Reserve half for brushing the vegetables later.
- Prepare the vegetables: Add the halved potatoes, carrots, and onion chunks to a large roasting pan. Drizzle with about 2 tablespoons of the marinade and toss to coat all the vegetables evenly. Arrange the vegetables around the edges of the pan, leaving space in the center for the chicken. Some overlap under the chicken is acceptable.
- Spatchcock the chicken: Place the chicken breast-side down on a sturdy cutting board. Using sharp kitchen shears, cut along one side of the backbone from tail to neck, then repeat on the other side to remove the backbone completely. Discard or save the backbone for stock. Flip the chicken breast-side up and press firmly down on the breastbone until you hear a crack, flattening the chicken to lie evenly.
- Apply remaining marinade: Transfer the flattened chicken to the roasting pan center. Generously brush the remaining marinade all over the chicken, including under the skin, to maximize flavor penetration.
- Roast the chicken and vegetables: Place the roasting pan in the preheated oven. Roast for 45 to 50 minutes, stirring the vegetables halfway through cooking to ensure even browning. Use a meat thermometer to check the thickest part of the breast; it should read 160°F. Remember, the internal temperature will rise as the chicken rests.
- Rest the chicken: Remove the chicken from the oven and transfer it to a clean cutting board or plate. Let it rest for 15 to 20 minutes. Resting allows the juices to redistribute, making the meat juicy and tender.
- Garnish and serve: Transfer the roasted vegetables to a large serving platter. Arrange the chicken quarters on or over the vegetables. Garnish with fresh dill, parsley, crumbled feta, and lemon zest. Optionally, serve with whipped feta yogurt sauce and a bed of arugula for an extra fresh element. Serve and enjoy your flavorful whole roasted chicken meal!
Notes
- Spatchcocking the chicken reduces cooking time and ensures even roasting with crispy skin.
- Bringing the chicken to room temperature before roasting helps prevent uneven cooking.
- Use a meat thermometer to accurately gauge doneness; the chicken is safe and juicy at 160°F internal temperature after resting.
- Save the chicken backbone to make homemade stock for future uses.
- For a dairy-free option, omit the feta and whipped feta yogurt sauce.
- Vegetables can be varied according to your preference; root vegetables like parsnips or sweet potatoes also work well.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
