When it comes to timeless dishes that impress with their simplicity and flavor, oven-roasted chicken paired with a vibrant tomato, pepper, onion, and cucumber salad stands out as a true classic. This recipe brings together the warmth of perfectly roasted chicken with the fresh, crisp flavors of a Mediterranean-inspired salad. Whether you’re cooking for family, entertaining guests, or simply treating yourself, this dish offers something for everyone: succulent meat, crispy skin, and a refreshing, tangy salad.
In this comprehensive guide, we’ll walk you through the recipe in detail, covering everything from preparing the chicken to crafting the salad. Along the way, you’ll learn tips, variations, and serving ideas to make this dish uniquely yours.
Table of Contents
Oven-Roasted Chicken Recipe
Ingredients
To make this flavorful chicken, you’ll need the following ingredients:
- 1 whole chicken (about 4–5 pounds)
- 3 tablespoons olive oil (divided)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon ground black pepper
- 1 tablespoon kosher salt
- 1 lemon (halved)
- 4 garlic cloves (crushed)
- 2 sprigs of fresh rosemary or thyme (optional)
- 1 cup chicken broth or water (for basting, optional)
Preparation
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). The high temperature at the start will help to create a crispy golden skin.
Step 2: Prepare the Chicken
- Clean the Chicken: Expel the giblets from the depression (in the event that it is included) and pat the chicken dry with paper towels. Dry skin is essential for achieving a crispy texture.
- Season the Chicken: In a small bowl, mix 2 tablespoons of olive oil with smoked paprika, garlic powder, onion powder, dried thyme, black pepper, and kosher salt. Rub this blend all over the chicken, counting beneath the skin where conceivable.
Step 3: Stuff and Truss the Chicken
- Stuff the cavity with the halved lemon, crushed garlic cloves, and rosemary sprigs. This infuses the chicken with aromatic flavors during roasting.
- Tie the chicken’s legs together using kitchen twine to promote even cooking.
Step 4: Roasting
- Place the chicken breast side up on a roasting rack in a roasting pan. If you don’t have a rack, you can use a layer of chopped onions, carrots, or celery as a base.
- Roast the chicken at 425°F (220°C) for 20 minutes, then reduce the oven temperature to 375°F (190°C).
- Continue roasting for an additional 60–75 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thigh. Baste the chicken occasionally with pan juices to keep it moist.
Step 5: Resting
Remove the chicken from the broiler and let it rest for 15–20 minutes sometime recently carving. This permits the juices to be redistributed, guaranteeing delicate and delicious meat.
Tomato, Pepper, Onion, and Cucumber Salad Recipe
Ingredients
This fresh and vibrant salad is the perfect complement to the rich, savory roasted chicken. Here’s what you’ll need:
- 3 ripe but firm tomatoes, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cucumber, peeled and diced
- 1 medium red onion, thinly sliced
- 1 small bunch of fresh parsley, chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar or lemon juice
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Preparation
Step 1: Prepare the Vegetables
- Dice and Slice: Wash all vegetables thoroughly. Dice the tomatoes, peppers, and cucumber into evenly sized-pieces. Thinly cut the ruddy onion into rings or half-moons.
- Soften the Onion: If you find the raw onion too sharp, soak the slices in ice water for 5–10 minutes before draining and patting them dry.
Step 2: Make the Dressing
In a small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), dried oregano, salt, and pepper. Adjust seasoning to taste.
Step 3: Combine
Place the diced vegetables and parsley in a large mixing bowl. Drizzle the dressing over the serving of mixed greens and hurl delicately to combine. Let the salad sit for 10–15 minutes before serving to allow the flavors to meld.
Bringing It All Together
Plating and Serving
- Carve the Chicken: Using a sharp knife, carve the chicken into pieces. Separate the thighs, drumsticks, wings, and breasts. Slice the breasts into even portions for easy serving.
- Arrange on a Platter: Arrange the chicken pieces on a large serving platter. Garnish with fresh herbs, such as parsley or thyme, for a polished presentation.
- Serve the Salad: Transfer the salad to a serving bowl or platter. Optionally, sprinkle crumbled feta cheese or add a handful of olives for a Mediterranean twist.
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Tips for Perfect Results
For the Chicken
- Dry the Skin: Ensure the chicken is completely dry before seasoning. This is crucial for crispy skin.
- Use a Meat Thermometer: This is the most accurate way to ensure the chicken is cooked perfectly without overcooking.
- Baste Sparingly: Basting helps keep the meat moist but can prevent the skin from crisping. Balance is key.
- Air-Dry for Extra Crispiness: For ultra-crispy skin, leave the seasoned chicken uncovered in the fridge for a few hours or overnight.
For the Salad
- Choose Ripe Vegetables: Use the freshest, ripest produce for the best flavor.
- Balance the Dressing: Adjust the acidity and seasoning in the dressing to suit your taste.
- Add Texture: Include extras like toasted nuts, seeds, or crispy croutons for added crunch.
Variations and Customizations
Chicken Variations
- Herb Crusted: Add chopped fresh herbs like parsley, dill, and oregano to the seasoning rub.
- Spicy Kick: Incorporate cayenne pepper or chili flakes into the rub for a spicy twist.
- Citrus Glaze: Brush the chicken with a mixture of honey and orange juice in the last 15 minutes of roasting.
Salad Variations
- Mediterranean Style: Add Kalamata olives, capers, and crumbled feta cheese.
- Avocado Addition: Include diced avocado for creaminess.
- Grain Boost: Toss in cooked quinoa or couscous to make the salad more filling.
Serving Suggestions
- Pair with Bread: Serve with crusty bread or warm pita to soak up the chicken juices and salad dressing.
- Wine Pairing: A crisp white wine like Sauvignon Blanc or a light red like Pinot Noir complements this dish beautifully.
- Additional Sides: Roasted potatoes, steamed green beans, or a grain like farro or barley would round out the meal.
Why This Recipe Works
The enchantment of this dish lies in its adjustment. The roasted chicken offers rich, savory flavors with a satisfying crisp skin, while the salad provides a refreshing contrast with its crunchy vegetables and tangy dressing. Together, they create a meal that’s hearty yet light, comforting yet elegant. The simplicity of the preparation allows the quality of the ingredients to shine, making it an approachable recipe for cooks of all skill levels.
| Nutritional Component | Per Serving (Approximate) |
|---|---|
| Calories | 450 |
| Protein | 35g |
| Carbohydrates | 8g |
| Fiber | 2g |
| Sugars | 4g |
| Fat | 30g |
| Saturated Fat | 7g |
| Cholesterol | 120mg |
| Sodium | 850mg |
Final Thoughts
Cooking a whole roasted chicken and pairing it with a fresh salad is a timeless combination that never fails to impress. This recipe is not only delicious but also versatile, allowing you to customize it to suit your tastes or the occasion. Whether you’re preparing a weeknight dinner or hosting a special gathering, this dish will surely become a favorite in your repertoire.
So, grab your ingredients, preheat that oven, and let the aromas of roasted chicken and fresh salad fill your kitchen. Bon appétit!
