Roasted Chicken with Lemon Herbs Feta (Printable Version)

Comforting roasted chicken with zesty lemon, aromatic herbs, and creamy feta alongside 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 - 1/2 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 - 1/2 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 Make It:

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 with a meat thermometer (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 Tips:

01 -
  • The lemon and herbs infuse the chicken so completely that every bite tastes like a Mediterranean escape.
  • Potatoes roasted in the pan juices become buttery and crispy without any extra work on your part.
  • It's elegant enough for guests but honest enough to eat straight from the pan on a quiet Tuesday.
02 -
  • Patting the chicken dry isn't a suggestion, it's the secret to crispy skin that actually crackles when you cut into it.
  • Basting matters more than you'd think, because every time you spoon those pan juices over the bird, you're building layers of flavor and golden color.
03 -
  • If you have time, rub the chicken with the herb mixture up to 2 hours before roasting, which lets the flavors sink deeper into the meat.
  • A meat thermometer removes all the guessing and makes sure you never accidentally dry out the chicken, which is worth the small investment if you roast birds regularly.
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