Herb Roasted Chicken Recipe
fingerling potatoes I caramelized onions I capers Kalamata olives | roasted bell peppers + garlic
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Ingredients
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Chicken and Marinade
Vegetables
Method
Preparation
Marinate the Chicken
In a bowl, combine olive oil, rosemary, thyme, minced garlic, lemon zest, lemon juice, salt, and black pepper. Rub the mixture all over the chicken and inside the cavity. Let it marinate for at least 1 hour, preferably overnight in the refrigerator.
Prepare the Vegetables
Preheat the oven to 425°F (220°C). In a large roasting pan, toss the fingerling potatoes, sliced onion, capers, Kalamata olives, roasted bell peppers, and whole garlic cloves with a drizzle of olive oil, salt, and pepper.
Roasting
Roast the Chicken
Place the marinated chicken on top of the vegetables in the roasting pan. Roast in the preheated oven for about 1 hour and 15 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (75°C).
Rest and Serve
Remove the chicken from the oven and let it rest for 10-15 minutes before carving. Serve the chicken with the roasted vegetables and drizzle with any pan juices.