Preheat the oven to 450°F.
Pat dry the whole chicken with a kitchen towel and set it aside.
In a small bowl or plate, mix the spices: paprika, cumin, coriander, salt, pepper, and thyme.
Coat and massage the whole chicken with olive oil, then sprinkle the spice mix on top, ensuring it covers all parts of the chicken.
In a 9×13 baking tray, add the halved potatoes, grape tomatoes, mushrooms, carrots, bell pepper, olives, garlic, and onions. Massage the vegetables with olive oil and season them with salt and pepper.
Place the chicken on top of the vegetables and bake for 15 minutes.
Reduce the temperature to 350°F and continue baking for an additional 50-60 minutes, or until the chicken reaches an internal temperature of 165°F when checked with a thermometer.
Remove the chicken from the oven and set it aside to rest for 10 minutes. Then, slice and serve it along with the roasted vegetables.
Notes:
Allow the chicken to marinate with the spice rub for at least 30 minutes or, ideally, overnight. This enhances flavor penetration.
Periodically baste the chicken with its juices during roasting for added moisture and flavor.
Storing: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat in the oven at 400 degrees Fahrenheit until warmed through for best results.
Nutritional Info:
Calories: 531kcal | Carbohydrates: 24g | Protein: 31g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 710mg | Potassium: 972mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5613IU | Vitamin C: 42mg | Calcium: 70mg | Iron: 3mg
