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An overhead photo of oven roasted whole chicken and potatoes along with other vegetables and cubed feta on a platter.
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Roasted Chicken and Vegetables in Parchment

An easy roast chicken and vegetable dinner recipe inspired by the classic Greek lamb dish Kleftiko, where the meat and veggies are wrapped in parchment paper and roasted until fall off the bone tender. This is a show-stopping one pan dinner.
Prep Time30 minutes
Cook Time1 hour 45 minutes
Course: Dinner, Entree, Entree/Poultry, Meat and Poultry
Cuisine: Greek, Greek/Mediterranean
Diet: Diabetic
Servings: 8 people
Author: Suzy Karadsheh

Ingredients

For the Garlic and Lemon Rub

For the Chicken

  • 1 (3 1/2 to 4 pound) whole chicken
  • Kosher salt
  • Ground black pepper
  • 1 1/2 pounds baby potatoes, scrubbed and halved
  • 3 Roma tomatoes, cut into wedges
  • 2 large bell peppers, any color, cored and cut into large pieces
  • 1 large red onion, cut into large pieces
  • 1 tablespoon Italian seasoning
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup chicken stock
  • 1/2 cup dry white wine
  • Juice of 2 large lemons
  • 4 ounces creamy feta cheese, cut into large pieces (optional)

Instructions

  • Get ready. Position a rack in the center of the oven and preheat the oven to 375°F. Line a large roasting pan with two very large pieces of parchment paper going in opposite directions, making a cross shape with overhangs on all 4 sides of the pan. (I like to have about 8 inches of parchment overhang.)
  • Prepare the Garlic and Lemon Rub. In a small bowl, combine the Italian seasoning, garlic, mustard, and lemon zest. Add 2 tablespoons of olive oil and mix.
  • Spatchcock the chicken. Place the chicken on a cutting board with the breast side down and its backbone facing you. Use a pair of sturdy kitchen shears to cut out the backbone by cutting along both sides of the spine. Remove the backbone (freeze for making chicken stock). Flip the bird over and push down on the breasts to flatten the chicken. Remove the wing tips (add to freezer bag for stock). Use paper towels to pat both sides of the chicken dry.
  • Season the chicken. Rub all over (including under the skin) with a large pinch of salt and pepper (about 1 1/2 teaspoons each), then with the Garlic Lemon Rub. Be sure to push the seasonings underneath the skin as well.
  • Make a veggie bed for the chicken. Add the potatoes, tomatoes, bell peppers, and onion to the roasting pan on top of the parchment. Season with the Italian seasoning and a big pinch of salt and pepper (about 1/2 teaspoon each). Drizzle with the olive oil and carefully toss to coat (try not to disturb the parchment layers too much), then spread the veggies out in a single layer.
  • Add the chicken. Place the chicken on top of the vegetables with the breast up. Pour the stock, white wine, and lemon juice over the vegetables and around the chicken (don’t pour over the chicken).
  • Wrap and roast. Pull the parchment paper sides up and over the chicken and tightly crimp them together to fully enclose the chicken and vegetables in the parchment parcel. Bake for about 1 hour and 15 minutes.
  • Finish roasting uncovered. Carefully remove the pan and uncrimp the parchment. Tuck the edges of the paper into the pan to prevent burning. Add the feta cheese (if using) and return the pan to the oven. Cook uncovered until an instant read thermometer registers 155°F when inserted into the thickest part of the thigh, another 10 to 15 minutes. Remove the pan from the oven.
  • Broil the chicken. Set the broiler to high. Place the pan on the middle rack and broil until the skin turns golden brown, about 5 minutes or so.
  • Rest, carve, and serve. Remove the chicken from the oven and allow to rest for 15 minutes. Check the internal temperature so it reads 165°F, before carving and serving. I usually place the whole pan on the table and serve directly out of the pan family style.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and spices used in this recipe.
  • Make Ahead Tip: Spatchcock and season the chicken and let it marinate in the fridge overnight. You can also prepare the vegetables and store them separately in the fridge overnight. The next day, simply assemble and follow the recipe from step 4.

Nutrition

Calories: 549.1kcal | Carbohydrates: 36.3g | Protein: 31.3g | Fat: 31g | Saturated Fat: 9.1g | Polyunsaturated Fat: 5.2g | Monounsaturated Fat: 14.1g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 352.1mg | Potassium: 1084.6mg | Fiber: 7.1g | Sugar: 5.6g | Vitamin A: 725.7IU | Vitamin C: 101.7mg | Calcium: 204mg | Iron: 4mg

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