Whole Baked Chicken with Vegetables and Herbs
Whole Baked Chicken with Vegetables and Herbs
Ingredients
For the Chicken and Vegetables
- 1 whole chicken, about 3-4 pounds
- 1 onion, sliced
- 1 red bell pepper, cut into large pieces
- 1 green bell pepper, cut into large pieces
- 1 orange bell pepper, cut into large pieces
- 1 head garlic, peeled and roughly chopped
- 2 lemons, halved
- 1/4 cup olive oil
- 1 cup chicken broth
For the Seasoning Blend
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 1/2 teaspoons salt
- 1 tablespoon chicken seasoning
Instructions
- 1
Preheat the oven to 375°F. Rinse the whole chicken under cold running water, ensuring all giblets are removed from the cavity. Pat the chicken thoroughly dry with paper towels, inside and out. This step is crucial for crispy skin.
⏱️ 5 min•🌡️ 375
- 2
Prepare the vegetables: Slice the onion, cut the red, green, and orange bell peppers into large pieces, and peel and roughly chop the head of garlic.
⏱️ 5 min
- 3
In a small bowl, combine the onion powder, garlic powder, paprika, smoked paprika, black pepper, red pepper flakes, dried oregano, dried thyme, salt, and chicken seasoning. Mix well to create your seasoning blend.
⏱️ 3 min
- 4
Place the dried chicken in a large bowl or on a clean surface. Pour the olive oil over the chicken, then rub it all over to ensure it's well-coated. Sprinkle the combined seasoning mixture generously over the chicken and rub it in thoroughly, making sure to get into all crevices. Flip the chicken over and repeat the seasoning process on the other side.
⏱️ 7 min
- 5
Stuff the cavity of the chicken with the prepared chopped vegetables (onions, red, green, and orange bell peppers, and chopped garlic). Cut the 2 lemons in half and place them inside the chicken cavity with the vegetables.
⏱️ 5 min
- 6
Pour chicken broth into the bottom of a baking dish, creating a shallow layer (about 1/2 inch deep). Carefully place the seasoned and stuffed chicken into the baking dish.
⏱️ 2 min
- 7
Cover the baking dish tightly with aluminum foil. Place the covered dish into the preheated oven and bake for 1 hour and 30 minutes.
⏱️ 90 min•🌡️ 375
- 8
After 1 hour and 30 minutes, carefully remove the baking dish from the oven and remove the aluminum foil. Return the uncovered chicken to the oven and bake for an additional 30 minutes, or until the internal temperature reaches 165°F in the thickest part of the thigh and the skin is golden brown and crispy.
⏱️ 30 min•🌡️ 375
- 9
Once baked, remove the chicken from the oven. Let it rest for 10-15 minutes before carving. Spoon the pan juices over the cooked chicken before serving.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Whole Baked Chicken with Vegetables and Herbs
For the Chicken and Vegetables
- 1 whole chicken, about 3-4 pounds
- 1 onion, sliced
- 1 red bell pepper, cut into large pieces
- 1 green bell pepper, cut into large pieces
- 1 orange bell pepper, cut into large pieces
- 1 head garlic, peeled and roughly chopped
- 2 lemons, halved
- 1/4 cup olive oil
- 1 cup chicken broth
For the Seasoning Blend
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 1/2 teaspoons salt
- 1 tablespoon chicken seasoning
Instructions
- 1
Preheat the oven to 375°F. Rinse the whole chicken under cold running water, ensuring all giblets are removed from the cavity. Pat the chicken thoroughly dry with paper towels, inside and out. This step is crucial for crispy skin.
⏱️ 5 min•🌡️ 375 - 2
Prepare the vegetables: Slice the onion, cut the red, green, and orange bell peppers into large pieces, and peel and roughly chop the head of garlic.
⏱️ 5 min - 3
In a small bowl, combine the onion powder, garlic powder, paprika, smoked paprika, black pepper, red pepper flakes, dried oregano, dried thyme, salt, and chicken seasoning. Mix well to create your seasoning blend.
⏱️ 3 min - 4
Place the dried chicken in a large bowl or on a clean surface. Pour the olive oil over the chicken, then rub it all over to ensure it's well-coated. Sprinkle the combined seasoning mixture generously over the chicken and rub it in thoroughly, making sure to get into all crevices. Flip the chicken over and repeat the seasoning process on the other side.
⏱️ 7 min - 5
Stuff the cavity of the chicken with the prepared chopped vegetables (onions, red, green, and orange bell peppers, and chopped garlic). Cut the 2 lemons in half and place them inside the chicken cavity with the vegetables.
⏱️ 5 min - 6
Pour chicken broth into the bottom of a baking dish, creating a shallow layer (about 1/2 inch deep). Carefully place the seasoned and stuffed chicken into the baking dish.
⏱️ 2 min - 7
Cover the baking dish tightly with aluminum foil. Place the covered dish into the preheated oven and bake for 1 hour and 30 minutes.
⏱️ 90 min•🌡️ 375 - 8
After 1 hour and 30 minutes, carefully remove the baking dish from the oven and remove the aluminum foil. Return the uncovered chicken to the oven and bake for an additional 30 minutes, or until the internal temperature reaches 165°F in the thickest part of the thigh and the skin is golden brown and crispy.
⏱️ 30 min•🌡️ 375 - 9
Once baked, remove the chicken from the oven. Let it rest for 10-15 minutes before carving. Spoon the pan juices over the cooked chicken before serving.
⏱️ 15 min