Roast Chicken with Bell Peppers, Lemon, and Thyme
A succulent whole roasted chicken served with colorful bell peppers, aromatic thyme, and bright lemon. The peppers are blistered first for extra flavor, while the chicken is roasted until golden and crispy on the outside, yet juicy on the inside.
Ingredients
- •4 whole large bell peppers
- •1 whole large shallot
- •1 whole Fresno chile
- •5 sprigs thyme
- •to taste Kosher salt and pepper
- •¼ cup extra-virgin olive oil
- •1 whole chicken
- •1 whole lemon
- •halved
Cooking Instructions
- 1.
Place a rack in middle of oven; preheat to 425°F. Heat a large ovenproof skillet, preferably cast iron, over medium-high. Cook bell peppers in skillet, turning every minute or two, until blistered in several spots, about 5 minutes. (You aren't trying to cook them, just get some color on them.) Transfer bell peppers to a cutting board and let cool slightly; reserve skillet. Stand a pepper upright and slice off sides, working your way around stem in 3 or 4 cuts. Pull out ribs and seeds; discard along with stems. Repeat with remaining peppers.
15 min
- 2.
Return peppers to skillet and add shallot, chile, and 3 thyme sprigs. Season generously with salt and black pepper and drizzle 1/4 cup oil over. Season chicken all over with salt and black pepper and set on top of peppers. Place a lemon half and remaining 2 thyme sprigs in chicken cavity and rub skin all over with remaining 1 Tbsp. oil. Roast in oven until skin is golden brown and crisp all over and an instant-read thermometer inserted into the thickest part of breast registers 160°F, 60-80 minutes. Remove from oven (be careful; handle is hot!) and let rest 15 minutes before transferring chicken to a cutting board and carving.
95 min
- 3.
Just before serving, squeeze remaining lemon half over chicken and bell peppers.
2 min