Скачать или смотреть Oven-Roasted Whole Chicken with Vegetables | Juicy Sheet Pan Dinner Recipe

Juicy Roasted Chicken and Vegetables: the ultimate family dinner! 🍗✨ Experience a burst of Mediterranean flavors with TheKitchenDaily. We bake a whole 2kg chicken surrounded by a vibrant medley of potatoes, zucchini, mushrooms, and sweet peppers. Infused with aromatic thyme, Herbes de Provence, and a garlic-butter glaze, this slow-roasted masterpiece is first steamed under foil for tenderness and then crisped to golden perfection.

Ingredients
Whole Chicken: 2 kg
Potatoes: 5 pcs
Mushrooms (Champignons): 300 g
Carrots: 3 pcs
Onions: 2 pcs
Zucchini: 1 pc
Sweet Bell Pepper: 1 pc
Tomatoes: 3 pcs
Garlic: 7 cloves
Butter: 70 g
Vegetable Oil: 100 ml
Herbes de Provence: to taste
Fresh Thyme: to taste
Black Ground Pepper: to taste
Salt: to taste

Culinary Technology (Step-by-Step)
Preparation of Vegetables: Peel and cut potatoes, carrots, and onions into large, rustic chunks. Slice the zucchini and bell pepper into thick rings or pieces. Half the mushrooms and tomatoes.
Seasoning the Veggies: Place all vegetables and mushrooms in a large baking tray. Drizzle with 100 ml of vegetable oil, season with salt, black pepper, and Herbes de Provence. Toss well to coat evenly.
Chicken Prep: Pat the chicken dry. Rub it thoroughly with salt, pepper, and minced garlic. For extra flavor, place pieces of butter and sprigs of fresh thyme under the skin and inside the cavity.
Assembly: Place the seasoned chicken in the center of the baking tray on top of the vegetable bed.
Stage 1 - Steaming: Cover the tray tightly with aluminum foil. Preheat the oven to 200°C (400°F). Bake for approximately 1 hour. This locks in the moisture and allows the vegetables to cook in the chicken juices.
Stage 2 - Browning: Remove the foil carefully. Baste the chicken with the juices from the bottom of the tray.
Final Roast: Return to the oven for 15–20 minutes (still at 200°C) until the chicken skin is golden-brown and crispy, and the vegetables are slightly caramelized.
Service: Let the chicken rest for 10 minutes before carving. Serve hot with the roasted vegetables and aromatic oil from the tray.

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