Olive Oil Roasted Chicken with Potatoes and Vegetables

Olive Oil Roasted Chicken with Potatoes and Vegetables


  • 1 (4-5 lb) whole chicken, rinsed and patted dry
  • 1/2 cup olive oil
  • 2 tbsp. minced fresh rosemary
  • 2 tbsp. minced fresh thyme
  • 2 cloves of garlic, minced
  • Salt and pepper, to taste
  • 8 medium-size potatoes, cut into wedges
  • 4 carrots, cut into chunks
  • 3 bell peppers (red, yellow, and green), cut into chunks
  • 2 red onions, cut into wedges


  1. Preheat the oven to 425°F (220°C).
  2. In a small bowl, mix together the olive oil, rosemary, thyme, garlic, salt, and pepper.
  3. Place the chicken in a roasting pan and brush it with the olive oil mixture, making sure to coat it evenly.
  4. Arrange the potatoes, carrots, bell peppers, and onions around the chicken. Drizzle the vegetables with any remaining olive oil mixture.
  5. Roast the chicken and vegetables for 1 hour and 20 minutes, or until the chicken is cooked through and the vegetables are tender.
  6. Remove the pan from the oven and let the chicken rest for 10 minutes before carving.
  7. Serve the chicken with the roasted potatoes, carrots, bell peppers, and onions, and enjoy your delicious and healthy family dinner!

This recipe serves 8 persons. Feel free to add any other vegetables of your choice, like broccoli, Brussels sprouts, or cauliflower, for a more colorful and varied dish. You can also add some herbs like parsley or basil to garnish the dish and add more flavor.

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