Golden Roasted Chicken with Bell Pepper Potatoes

Name: Golden Roasted Chicken with Bell Pepper Potatoes
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Portuguese
Ingredients: 1 whole chicken (about 3 to 4 pounds); 1 tablespoon olive oil (extra virgin); 1 teaspoon smoked paprika; 1 teaspoon dried oregano; 0.5 teaspoon black pepper (freshly ground); 1 teaspoon salt (kosher); 4 clove garlic (minced); 1 pound red potato (small, quartered); 2 red bell peppers (cored, seeded, cut into 1-inch pieces); 1 lemon (cut into wedges, for serving)

A flavorful whole roasted chicken seasoned with garlic and paprika, accompanied by tender roasted potatoes and vibrant red bell peppers, all cooked together on one pan.

Prep: 20 min
Cook: 1 hr 10 min
Total: 1 hr 30 min
Servings: 6
Cuisine: Portuguese
Difficulty: Easy
Cost: $2.23/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
High-Protein
Low-Sugar
Low-Carb

Ingredients

1 whole chicken (about 3 to 4 pounds)
1 tablespoon olive oil (extra virgin)
1 teaspoon smoked paprika
1 teaspoon dried oregano
0.5 teaspoon black pepper (freshly ground)
1 teaspoon salt (kosher)
4 clove garlic (minced)
1 pound red potato (small, quartered)
2 red bell peppers (cored, seeded, cut into 1-inch pieces)
1 lemon (cut into wedges, for serving)

Instructions

Preheat oven to 400°F (200°C). Pat the whole chicken dry with paper towels. In a small bowl, combine the olive oil, smoked paprika, dried oregano, 1/2 teaspoon black pepper, 1/2 teaspoon salt, and minced garlic to create a paste.
Rub the paste all over the chicken, including under the skin of the breast if possible. Place the chicken in the center of a large roasting pan or oven-safe baking dish.
In a large bowl, toss the quartered red potatoes and red bell pepper pieces with the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Arrange them around the chicken in the roasting pan.
Roast for 60 to 70 minutes, or until the chicken's internal temperature reaches 165°F (74°C) when measured with a meat thermometer in the thickest part of the thigh without touching bone. The potatoes should be tender and the skin golden brown and crispy.
If the potatoes or peppers are browning too quickly, gently toss them halfway through cooking. If the chicken skin is getting too dark, you can loosely tent it with foil.
Remove the pan from the oven and let the chicken rest for 10 minutes before carving. Serve with roasted potatoes and red bell peppers, garnished with fresh lemon wedges.

Notes

Ensure chicken is fully thawed before roasting for even cooking. The resting period helps keep the chicken juicy.

Nutrition (per serving)

Calories: 740
Protein: 58.4 g
Carbohydrates: 17.6 g
Fat: 47.7 g
Fiber: 2.6 g
Sodium: 608 mg
Saturated Fat: 13.7 g
Sugar: 3.2 g
Cholesterol: 227 mg