Oven Roasted Chicken Recipe
A half roasted chicken with oregano and rosemary, served with roasted veggies.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken
Vegetables
Method
Preparation
- 1
Prepare the Chicken
Preheat your oven to 425°F (220°C). Rinse the whole chicken under cold water and pat it dry with paper towels. Place the chicken in a roasting pan.
- 2
Season the Chicken
In a small bowl, mix together olive oil, salt, black pepper, dried oregano, dried rosemary, and minced garlic. Rub this mixture all over the chicken, including under the skin for more flavor. Squeeze the lemon juice over the chicken and place the lemon halves inside the cavity.
Vegetable Preparation
- 3
Prepare the Vegetables
Wash and chop the carrots, zucchini, red bell pepper, and onion into bite-sized pieces. In a large bowl, toss the vegetables with olive oil, salt, black pepper, and dried oregano until well coated.
Roasting
- 4
Roast the Chicken
Place the seasoned chicken in the preheated oven and roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C). Baste the chicken with its juices halfway through cooking.
- 5
Add the Vegetables
After the chicken has been roasting for 45 minutes, add the prepared vegetables around the chicken in the roasting pan. Roast for an additional 30 minutes, or until the vegetables are tender and slightly caramelized.
Serving
- 6
Rest and Serve
Once the chicken is done, remove it from the oven and let it rest for about 10 minutes before carving. Serve the roasted chicken with the vegetables on the side.