Juicy Baked Whole Chicken with Roasted Vegetables

Name: Juicy Baked Whole Chicken with Roasted Vegetables
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4
Cuisine: European
Ingredients: 1500-2500 g Whole Chicken (1 whole chicken); 4 tbsp Sour Cream (or yogurt); 2 tbsp Ketchup; 1 tsp Salt (for marinade); 1 tsp Chicken Seasoning; to taste pinch Black Pepper (for marinade, adjust to preference); 4 pcs Potatoes; 1 pc Carrots; 1 pc Zucchini; 1 pc Eggplant; 1 pc Bell Pepper; 1 pc Onion; 1 tsp Salt (for vegetables); to taste pinch Black Pepper (for vegetables, adjust to preference); 1 tsp Italian Herbs

Learn how to make the juiciest baked whole chicken ever, surrounded by an assortment of perfectly roasted vegetables. This recipe features a whole chicken marinated in a flavorful blend of sour cream (or yogurt), ketchup, and spices, then baked to golden perfection alongside potatoes, carrots, zucchini, eggplant, bell pepper, and onion, seasoned with salt, pepper, and Italian herbs. It's a complete and satisfying meal that's surprisingly easy to prepare.

#Chicken

#Baked

#Oven

#Roasted Vegetables

#Whole Chicken

#Comfort Food

#Easy

#Dinner

#Main Course

Finished Golden-Brown Chicken and Vegetables

Recipe Information

20m

Prep Time

1h 30m

Cook Time

1h 50m

Total Time

Servings

Easy

European

English

Nutrition (per serving)

650

Calories

45g

Protein

35g

Carbs

30g

Fat

Chicken and Vegetables Ready for Baking

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Marinated Whole Chicken

Instructions

0/7 completed

1
In a bowl, combine sour cream (or yogurt), ketchup, 1 tsp salt, 1 tsp chicken seasoning, and black pepper to taste. Mix well to create the marinade.
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2m
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In a bowl, combine sour cream (or yogurt), ketchup, 1 tsp salt, 1 tsp chicken seasoning, and black pepper to taste. Mix well to create the marinade.
2m
Using yogurt can make the chicken even more tender and add a slight tang.
2
Rub the prepared marinade generously all over the whole chicken, ensuring it's evenly coated.
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3m
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Rub the prepared marinade generously all over the whole chicken, ensuring it's evenly coated.
3m
For best results, marinate the chicken for at least 30 minutes, or up to 4 hours in the refrigerator. This allows the flavors to penetrate the meat.
3
Cut potatoes, carrots, zucchini, eggplant, bell pepper, and onion into large, uniform pieces.
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10m
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Cut potatoes, carrots, zucchini, eggplant, bell pepper, and onion into large, uniform pieces.
10m
Ensure vegetables are cut into similar sizes to promote even cooking and prevent smaller pieces from burning.
4
Place the chopped vegetables in a large bowl. Add 1 tsp salt, black pepper to taste, and 1 tsp Italian herbs. Toss everything to coat the vegetables evenly.
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2m
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Place the chopped vegetables in a large bowl. Add 1 tsp salt, black pepper to taste, and 1 tsp Italian herbs. Toss everything to coat the vegetables evenly.
2m
Feel free to add other herbs like rosemary or thyme, or a drizzle of olive oil, for extra flavor.
5
Place the marinated whole chicken in the center of a large baking dish or roasting pan. Arrange the seasoned vegetables around the chicken.
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3m
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Place the marinated whole chicken in the center of a large baking dish or roasting pan. Arrange the seasoned vegetables around the chicken.
3m
Line your baking dish with parchment paper or aluminum foil for easier cleanup after baking.
6
Preheat your oven to 190°C (375°F). Place the baking dish in the preheated oven and bake until the chicken is golden brown and cooked through.
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5m
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Preheat your oven to 190°C (375°F). Place the baking dish in the preheated oven and bake until the chicken is golden brown and cooked through.
5m
Bake for approximately 90-120 minutes, depending on chicken size. An internal temperature of 74°C (165°F) in the thickest part of the thigh indicates the chicken is done.
7
Once cooked, remove the chicken and vegetables from the oven. Let the chicken rest for 10-15 minutes before carving. Serve hot.
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1m
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Once cooked, remove the chicken and vegetables from the oven. Let the chicken rest for 10-15 minutes before carving. Serve hot.
1m
Resting allows the juices to redistribute throughout the chicken, resulting in a more tender and flavorful bird.