Roasted Chicken Lemon Herbs Feta (Printer-Friendly)

Crispy roasted chicken with zesty lemon, herbs, and feta over buttery potatoes.

# What You’ll Need:

→ For the Chicken

01 - 1 whole chicken (about 3.3 lbs), patted dry
02 - 2 tablespoons olive oil
03 - 1 lemon, zested and quartered
04 - 4 garlic cloves, smashed
05 - 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
06 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper

→ For the Pot Potatoes

09 - 2.2 lbs small new potatoes, halved
10 - 2 tablespoons olive oil
11 - 1 teaspoon salt
12 - ½ teaspoon black pepper
13 - 1 tablespoon fresh parsley, chopped

→ To Finish

14 - 3.5 ounces feta cheese, crumbled
15 - 2 tablespoons fresh dill or parsley, chopped
16 - Extra lemon wedges, to serve

# How-To Steps:

01 - Preheat the oven to 400°F.
02 - In a small bowl, mix olive oil, lemon zest, chopped herbs, salt, and pepper. Rub this mixture all over the chicken, inside and out. Stuff the cavity with the lemon quarters and smashed garlic cloves.
03 - Place the chicken breast-side up in a large roasting pan. Scatter the halved potatoes around the chicken. Drizzle potatoes with olive oil, and season with salt and black pepper. Toss gently to coat.
04 - Roast for 1 hour, basting the chicken and potatoes with pan juices once or twice. If potatoes brown too quickly, cover loosely with foil.
05 - Check the chicken for doneness (internal temperature should reach 165°F at the thickest part). If needed, roast for an additional 10-15 minutes.
06 - Remove the pan from the oven. Let the chicken rest for 10 minutes before carving.
07 - Sprinkle crumbled feta and fresh dill or parsley over the potatoes and chicken. Serve with extra lemon wedges.

# Expert Advice:

01 -
  • The whole chicken stays impossibly moist while the skin crisps up, and those pan juices are liquid gold for the potatoes underneath.
  • Everything roasts together in one pan, which means less cleanup and more time enjoying the meal with people who matter.
  • It's naturally gluten-free and feels Mediterranean without requiring a trip to a specialty market.
02 -
  • A meat thermometer is non-negotiable—it's the only way to know for certain when the chicken is done, and overcooked chicken is the biggest tragedy in roasting.
  • The resting period isn't just a suggestion; it's when the magic happens, so don't skip it even if you're eager to eat.
  • Pan juices are precious—save them for drizzling over the potatoes or mixing into a simple gravy if you're feeling fancy.
03 -
  • Marinating the chicken in that herb mixture for up to 2 hours before roasting deepens the flavors, though even 20 minutes makes a difference if you're short on time.
  • Use a meat thermometer—it removes all guesswork and is the single most important tool for roasting chicken perfectly every time.
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