Roast Chicken with Potato Capsicum and Tomato
Elevate your Sunday roast game with this delectable Roast Chicken with Potato, Capsicum, and Tomato recipe—a one-pan marvel that combines tender, golden-brown chicken with a medley of caramelized vegetables. This easy-to-make dish features succulent whole chicken infused with the bold flavors of paprika, oregano, and a hint of chili flakes, complemented by vibrant baked red capsicum, creamy potatoes, and juicy cherry tomatoes. Drizzled with zesty lemon juice and roasted to perfection, the dish achieves an irresistible balance of crisp and tender textures. Perfect for a family dinner or entertaining guests, this wholesome, oven-roasted feast is not only bursting with Mediterranean-inspired flavors but also a breeze to prepare. Garnished with fresh parsley, it makes a gorgeous centerpiece for your table. Serve with your favorite crusty bread or a fresh green salad for an unforgettable meal.
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Recipe Information
Ingredients
- 1 piece whole chicken
- 4 pieces potatoes (medium-sized, peeled and quartered)
- 2 pieces red capsicum (sliced into thick strips)
- 300 grams cherry tomatoes
- 3 tablespoons olive oil
- 4 cloves garlic (minced)
- 1 piece lemon (juiced)
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon crushed red chili flakes (optional)
- 2 teaspoons salt
- 1 teaspoon black pepper (freshly ground)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 200°C (390°F).
Clean the whole chicken by patting it dry with paper towels. Rub 1 tablespoon of olive oil over the chicken and season generously with 1 teaspoon of salt, 1/2 teaspoon of black pepper, paprika, and oregano. If desired, sprinkle crushed red chili flakes for an extra kick.
In a large roasting pan, combine the potatoes, sliced red capsicum, cherry tomatoes, and minced garlic. Drizzle the remaining 2 tablespoons of olive oil over the vegetables and season with the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Place the seasoned chicken in the center of the roasting pan, arranging the vegetables around it. Pour the strained juice of 1 lemon evenly over the chicken and vegetables.
Transfer the roasting pan to the preheated oven and roast for 1 hour and 30 minutes, basting the chicken and vegetables with the pan juices every 30 minutes for optimal flavor and moisture.
To check if the chicken is done, insert a meat thermometer into the thickest part of the thigh without touching the bone. The internal temperature should read 75°C (165°F). Alternatively, pierce the thigh; the juices should run clear and not pink.
Once cooked, remove the chicken from the oven and cover it loosely with aluminum foil. Allow it to rest for 10 minutes to retain its juices.
Garnish the chicken and vegetables with freshly chopped parsley before serving. Divide into portions and enjoy your roast chicken with the perfectly roasted vegetables.
Nutrition Facts
Calories |
1193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 4894 mg | 213% | |
| Total Carbohydrate | 140.5 g | 51% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 24.5 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 4207 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
