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–+ servings
A golden brown whole roast chicken with roasted potatoes, red onions, and garlic on a baking sheet.

Restaurant-Style Whole Chicken with Roasted Vegetables

Learn how to make a delicious whole chicken with roasted potatoes, radishes, and garlic, inspired by restaurant flavors. This recipe is perfect for busy weeknights and will impress your guests.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Dinner
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound baby potatoes halved
  • 1 pound radishes trimmed
  • 1 head garlic halved crosswise
  • Extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 3- to 4-pound whole chicken
  • 1 cup Castelvetrano olives pitted and crushed
  • ½ cup parsley chopped

Equipment

  • Rimmed baking sheet
  • Chef’s knife
  • Kitchen shears
  • Meat thermometer

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. On a rimmed baking sheet, toss the potatoes, radishes, and garlic with olive oil. Season generously with salt and pepper. Set aside.
  3. Spatchcock the chicken: Cut out the backbone and press the chicken flat. Pat the skin dry with paper towels. Nestled the chicken on the baking sheet with the vegetables. Rub the chicken with about 2 tablespoons of olive oil and season generously with salt and pepper.
  4. Roast the chicken for 40 to 45 minutes, or until a meat thermometer reads 165°F (74°C) in the thickest part of the breast and 170°F (77°C) in the thickest part of the legs. Transfer the chicken to a serving platter.
  5. Stir the olives and parsley into the radishes and potatoes. Serve the vegetable mixture alongside the chicken.

Notes

This recipe is designed for busy home cooks who want to create restaurant-quality meals at home. It's a straightforward way to impress your family and friends with a delicious and visually appealing dinner.

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