Roasted Chicken Lemon Herbs Feta (Printable)

Juicy whole chicken roasted with garlic, lemon zest, and oregano, surrounded by crispy potatoes finished with tangy feta and fresh herbs.

# What You 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

# Directions:

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 Suggestions:

01 -
  • The chicken comes out impossibly golden and juicy while the potatoes absorb every drop of those pan drippings, making them taste like they've been kissed by pure butter and lemon.
  • Feta scattered on top at the end feels like a small luxury that takes five seconds but tastes like you've been planning this meal all week.
  • It's naturally gluten-free and actually feels like comfort food, not a compromise.
02 -
  • Don't skip patting the chicken dry, even though it feels fussy, because that's literally the difference between skin that shatters when you bite it and skin that doesn't.
  • Basting sounds optional but it actually keeps the chicken from drying out and develops that gorgeous mahogany color you're after.
03 -
  • A meat thermometer removes all the guesswork and prevents the anxiety of wondering if it's actually done; check the thickest part of the thigh and you'll know for certain.
  • Those pan drippings are liquid gold, so spoon them generously over the plated chicken and potatoes instead of letting them sit in the bottom of the pan.
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