Roasted Chicken Lemon Herbs Feta (Print version)

Golden roasted chicken with zesty lemon, aromatic herbs, and buttery potatoes topped with creamy feta.

# 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 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

# Steps:

01 - Set oven to 400°F.
02 - In a small bowl, combine olive oil, lemon zest, chopped herbs, salt, and pepper. Rub this mixture thoroughly over the entire chicken, both inside and outside. Stuff the cavity with lemon quarters and smashed garlic cloves.
03 - Place chicken breast-side up in a large roasting pan. Arrange 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 during cooking. If potatoes brown too quickly, cover loosely with aluminum foil.
05 - Verify chicken has reached 165°F internal temperature at the thickest part using a meat thermometer. If needed, continue roasting for an additional 10 to 15 minutes.
06 - Remove pan from oven and allow chicken to 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.

# Cooking tips:

01 -
  • The whole bird roasts alongside the potatoes, so everything catches those caramelized pan juices and finishes golden at the same time.
  • Feta and fresh herbs hit at the end, keeping flavors bright and preventing that heavy, one-note feeling from roasting.
  • It looks impressive when you bring it to the table but honestly requires almost no special skill to execute.
02 -
  • A whole chicken won't crisp properly if you don't pat it completely dry first; moisture is your number one obstacle to golden, crackling skin.
  • Feta goes on at the very end after cooking stops, or it'll weep salty liquid all over everything; the residual heat will warm it perfectly without turning it grainy.
03 -
  • Start basting the chicken after 40 minutes with the pan juices; those fat and liquid combinations are what create mahogany skin and keep the meat from drying.
  • If your feta is particularly salty or crumbly, taste it first and crumble it just before serving rather than hours ahead so it doesn't lose its texture to the lingering heat.
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