Description
This Roasted Chicken with Fennel and Peppers recipe is a flavorful Mediterranean-inspired dish featuring a whole chicken seasoned with a fragrant blend of herbs and spices, roasted atop a bed of sweet fennel, colorful bell peppers, and red onion. The chicken is juicy with a crispy skin, complemented by tender, caramelized vegetables and a splash of pan juices enhanced with balsamic vinegar and chicken broth or white wine. Perfect for an impressive yet easy one-pan dinner that serves 4 to 6 people.
Ingredients
Scale
Chicken and Seasoning
- 1 whole chicken (about 4 pounds)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
Vegetables
- 2 medium fennel bulbs, sliced
- 2 red bell peppers, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
Additional
- 1 tablespoon balsamic vinegar
- 1/2 cup chicken broth or white wine
- Fresh parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the chicken and vegetables.
- Prepare Seasoning Mixture: In a small bowl, whisk together olive oil, lemon juice, minced garlic, thyme, smoked paprika, salt, and black pepper to create a flavorful rub for the chicken.
- Season Chicken: Pat the whole chicken dry with paper towels to ensure crisp skin. Rub the seasoning mixture all over the chicken, including under the skin when possible, for maximum flavor infusion.
- Prepare Vegetables: In a large roasting pan or baking dish, spread out the sliced fennel bulbs, red and yellow bell peppers, and red onion. Drizzle these with balsamic vinegar and a little olive oil. Lightly season with salt and pepper.
- Add Liquid: Pour the chicken broth or white wine into the bottom of the pan to keep the vegetables moist and create flavorful pan juices.
- Roast Chicken: Place the seasoned chicken breast-side up on top of the bed of vegetables. Roast in the preheated oven for approximately 20 minutes per pound—about 1 hour and 20 minutes for a 4-pound chicken. Baste the chicken occasionally with pan juices.
- Manage Browning: If the chicken skin begins to brown too quickly, loosely tent the bird with aluminum foil to prevent burning while allowing the chicken to cook through.
- Check Doneness: Ensure the chicken is cooked thoroughly by confirming the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Rest Chicken: Remove the chicken from the oven and let it rest for 10 to 15 minutes to allow juices to redistribute, ensuring moist meat.
- Serve: Carve the chicken and serve it alongside the roasted fennel and peppers. Spoon some of the delicious pan juices over the top. Garnish with fresh parsley if desired.
Notes
- For extra crisp skin, let the chicken air-dry in the refrigerator uncovered for a few hours before roasting.
- You can substitute the whole chicken with bone-in thighs or drumsticks; adjust the cooking time accordingly to ensure thorough cooking.
