Oven-Baked Marinated Whole Chicken with Potatoes and Vegetables
This Oven-Baked Marinated Whole Chicken is juicy, tender, and full of flavor. Marinated with yogurt, garlic, lemon, and spices, then roasted with potatoes, colorful bell peppers, and onions, it's an easy and delicious family dinner made in one baking tray.
Ingredients
Chicken
- - 1 whole chicken approximately 1.5–2 kg / 3.3–4.4 lb
Marinade
- - 1 large onion juice only
- - 2 garlic cloves crushed
- - ½ lemon juiced
- - 1½ tablespoons plain yogurt
- - 1 tablespoon tomato paste
- - 1 teaspoon mustard
- - 1 teaspoon honey
- - ½ cup 120 ml vegetable oil
- - 1 teaspoon sweet paprika
- - 1 teaspoon chili flakes
- - 1 teaspoon ground black pepper
- - 1 teaspoon dried thyme
- - 1 teaspoon salt
Vegetables
- - 3 large potatoes sliced
- - 1 large onion chopped
- - 1 green bell pepper chopped
- - 1 red bell pepper chopped
- - 1 yellow bell pepper chopped
- - 2 whole garlic heads halved
- - 1 tablespoon vegetable oil
Instructions
- Prepare the chicken: Cut the chicken along the breast side, remove the central breastbone and cartilage, and flatten it. Make a few shallow cuts in the skin.
- Extract the onion juice: Finely grate one large onion and squeeze it through a fine-mesh sieve to collect the juice.
- Make the marinade: In a large bowl, combine the onion juice, crushed garlic, lemon juice, yogurt, tomato paste, mustard, honey, vegetable oil, paprika, chili flakes, black pepper, thyme, and salt. Mix well.
- Marinate the chicken: Coat the chicken thoroughly with the marinade. Cover with plastic wrap and refrigerate for at least 2 hours.
- Prepare the vegetables: Peel and slice the potatoes. Cut the onion and bell peppers into large pieces. Slice the garlic heads in half.
- Arrange the vegetables: Grease a large baking tray with vegetable oil. Add the potatoes, onion, garlic, and bell peppers. Pour the remaining marinade over the vegetables.
- Add the chicken: Place the marinated chicken on top of the vegetables, skin side up.
- Bake covered: Cover the tray with parchment paper and bake in a preheated oven at 392°F (200°C), without fan, for approximately 60 minutes.
- Brown the chicken: Remove the parchment paper and bake uncovered for another 20 minutes, until golden brown and fully cooked. The internal temperature should reach 165°F (74°C).
- Rest and serve: Remove from the oven and let the chicken rest for 10 minutes before serving with the roasted potatoes and vegetables.
Notes
Nutrition Information
Approximate values per serving, assuming 6 servings and a 1.5–2 kg whole chicken. Actual values depend on chicken size, skin consumption, and how much oil and pan sauce is eaten.| Nutrient | Estimated amount |
|---|---|
| Calories | 650 kcal |
| Carbohydrates | 30 g |
| Protein | 43 g |
| Fat | 39 g |
| Saturated Fat | 9 g |
| Fiber | 5 g |
| Sugar | 7 g |
| Sodium | 650 mg |
