Winner, Winner, Roast and Pepper Dinner

Herb-Roasted Chicken with Garlic, Peppers, and Onions

1 hour 20 minutes
Serves 4
DinnerMediterranean
Herb's take

This Mediterranean-inspired roast chicken dinner turns a whole bird into a juicy, aromatic centerpiece surrounded by caramelized peppers, onions, and plenty of garlic. You'll practice the classic technique of spatchcocking (butterflying) for even roasting and learn why resting makes all the difference.

Ingredients

Yield
4

Instructions

  1. 01
    Preheat your oven to 425°F (220°C). Arrange a rack in the center position.
  2. 02
    Scatter the sliced onions, bell peppers, and smashed garlic cloves evenly over a large rimmed baking sheet. Drizzle with 1 tablespoon olive oil and toss to coat. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
  3. 03
    Place the spatchcocked chicken skin side up on top of the vegetable bed. Pat dry with paper towels.
  4. 04
    Mix the remaining 2 tablespoons olive oil, lemon juice, paprika, and remaining salt and pepper in a small bowl. Rub this mixture all over the chicken, making sure to get into all the nooks and crannies.
  5. 05
    Tuck the thyme sprigs under and around the chicken.
  6. 06
    Roast in the preheated oven for 45 minutes.
  7. 07
    After 45 minutes, carefully baste the chicken with some of the pan juices and stir the vegetables slightly to ensure even caramelization.
  8. 08
    Roast for another 20 to 25 minutes, or until a thermometer inserted into the thickest part of the thigh reads 160°F (71°C) and juices run clear.
  9. 09
    Transfer the chicken to a cutting board and tent with foil. Let it rest for 10 minutes before carving.
  10. 10
    Slice the chicken and serve over the roasted peppers, onions, and garlic, spooning pan juices over the top.

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Winner, Winner, Roast and Pepper Dinner | Cook with Herb