One-Pan Lemon Oregano Roast Chicken with Roasted Vegetables

Ingredients

• 1 ½ tablespoons dried oregano, divided into two portions

• 2 ½ teaspoons kosher salt, divided

• Freshly ground black pepper, to taste

• Zest of 1 whole lemon

• 1 whole 4-pound (1.8kg) chicken

• 3 pounds russet potatoes, cut into 1-inch wedges

• 1 medium fennel bulb, cored and cut into wedges

• 2 shallots, peeled and cut into wedges

• 6 whole garlic cloves, peeled

• 1 whole lemon, halved

• 1 cup chicken broth (low-sodium preferred)

• 1 tablespoon extra-virgin olive oil

Step-by-Step Instructions

1. In a small bowl, mix together 1 tablespoon of oregano, 1 ½ teaspoons of salt, black pepper, and lemon zest to make a flavorful seasoning rub. Massage the mixture all over the entire chicken (for extra flavor, you can rub some under the skin too), then cover and chill in the refrigerator for at least 1 hour, or up to overnight for deeper, more developed flavor.

2. When you are ready to cook, remove the seasoned chicken from the refrigerator 30 minutes before roasting to let it come to room temperature. This step helps the chicken cook evenly all the way through.

3. Preheat your oven to 400°F (200°C).

4. Spread the potato, fennel, and shallot wedges evenly across the bottom of a large deep roasting dish.

5. Scatter the whole peeled garlic cloves between the vegetables. Season the veggies with the remaining 1 teaspoon of salt, extra black pepper, and the remaining ½ tablespoon of oregano, then add the two lemon halves to the dish.

6. Pour the chicken broth into the roasting dish — the liquid should only reach halfway up the vegetables, not fully submerge them. Place the seasoned chicken on top of the vegetable bed, rub the chicken skin all over with olive oil, then cover the entire dish tightly with aluminum foil.

7. Roast for 40 minutes in the preheated oven, then remove the foil to let the chicken skin brown and crisp. Continue roasting until the chicken is fully cooked, which will take an additional 20 to 45 minutes. The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh (avoiding the bone) reads at least 165°F (74°C), and the juices run clear when you cut near the bone. If you have a larger chicken that needs extra cooking time and the skin is browning too quickly, re-cover the dish with foil for the remaining cook time.

8. Once cooked, transfer the chicken to a platter or cutting board, cover loosely to keep warm, and let it rest for 15 minutes to let the juices redistribute. After resting, squeeze the roasted lemon halves over the chicken and vegetables, then carve and serve.