Roasted Whole Rosemary-Pepper Chicken

In Recipies on November 30, 2010 at 3:21 pm


This makes a very festive presentation for holidays.

This is a delicious whole-bird version of a peppery rosemary chicken recipe one can find all along the eastern Mediterranean coast.  It is traditionally prepared using chicken pieces and baked as a one-pot meal.  This version is as tasty as the original and the oven-roasted whole bird makes a dramatic presentation at table.



1 whole roasting chicken

1 very large sweet onion (think softball), thinly sliced

1 large green bell pepper, cut in chunks

1 large sweet red pepper, cut in chunks

2 small to medium jalapeno peppers sliced (seeds removed for less heat if desired)

1 tsp sharp Hungarian paprika

1 tbs dry rosemary leaves

olive oil

Kosher salt and freshly ground pepper.


Carefully rinse the chicken, paying special attention to the inner cavity.  Pre-heat the oven to 400F.  Place the chicken in a roomy roasting pan, breast up.  Do NOT tie the chicken if you are accustomed to doing so with other roasted birds.  Brush the top of the chicken with olive oil and sprinkle generously with salt and pepper.  Dust the chicken thoroughly with the paprika, then scatter ½ of the rosemary leaves on top.  Carefully layer the onion slices on top of the chicken and scatter the remaining rosemary on top of the onion slices.  Cover loosely with foil.  Bake for about 45-55 minutes, or until the onions just begin to go limp and turn translucent.


Reduce the oven heat to 350F.  Scatter the red and green pepper chunks on and around the chicken.  Scatter the jalapeno slices on top and into any juices.  Cover with foil and return to the oven for about an hour, checking periodically to make sure the pan does not go dry (Keep “peeking” to a minimum.  I’ve never dried one of these birds out and keeping the cover on tightly enhances the rosemary flavours.)


Remove the foil after about an hour and return to the oven for 30-45 minutes, or until the skin becomes golden and begins to split.  A meat thermometer inserted into the thickest part of the thigh should read 180F when the bird is fully cooked.


Remove the wings and legs to plates and transfer the rest of the bird to a large casserole.  Use a slotted spoon to transfer the onion and peppers alongside the chicken and served pieces.


Serves 4-6


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