Save There's something about the smell of lemon and herbs hitting hot chicken skin that makes you stop and just breathe it in. My neighbor knocked on the kitchen door one Sunday afternoon, drawn by that exact aroma, and we ended up cooking this together on a whim. She'd brought over a bag of potatoes from her garden, still dusty with soil, and somehow that simple gesture turned into one of those meals that sticks with you. The chicken came out golden and crackling, the potatoes tender and soaked in all those pan juices, and by the time we scattered the feta across everything, we both knew this was going to become a regular thing.
I made this for my sister's birthday dinner last spring, right when the farmers market started filling up with fresh herbs again. She'd been going through a rough stretch and mentioned loving simple, honest food. Watching her face light up when she took that first bite—the way she closed her eyes and just sat with the flavors for a second—that's when I realized this dish does something beyond nourishing you. It reminds you that good food doesn't need to be complicated to be meaningful.
Ingredients
- Whole chicken (about 1.5 kg / 3.3 lbs), patted dry: Patting it thoroughly makes a real difference in how the skin crisps up; any moisture left behind steams instead of roasts.
- Olive oil: Use good quality here since it's a main player in both the herb rub and the potatoes.
- Lemon, zested and quartered: The zest goes into the rub for brightness, and the quarters stuff the cavity to perfume the meat from inside as it cooks.
- Garlic cloves, smashed: Smashing them rather than mincing releases more of their flavor into the cavity steam.
- Fresh oregano and thyme (or dried equivalents): Fresh herbs are worth it here, but dried will work if that's what you have on hand.
- Salt and black pepper: Season generously; the chicken has a lot of surface area to cover.
- Small new potatoes, halved: Their waxy texture holds up beautifully to roasting and soaks up all those lovely pan juices.
- Fresh parsley: Toss this with the potatoes about halfway through for a color and flavor lift.
- Feta cheese, crumbled: Add this at the very end so it stays creamy and doesn't dry out in the heat.
- Fresh dill or parsley to finish: This final sprinkle keeps everything feeling fresh and light.
- Extra lemon wedges: Let people squeeze their own at the table; it lets them control how much brightness they want.
Instructions
- Get your oven ready and your chicken dry:
- Preheat to 200°C (400°F) while you pat your chicken completely dry with paper towels. Any moisture clinging to the skin will steam off during roasting instead of crisping up, so don't skip this step even though it feels minor.
- Make your herb rub and season inside and out:
- Combine olive oil, lemon zest, chopped oregano, thyme, salt, and pepper in a small bowl. Rub this mixture all over the chicken—under the skin where you can reach it, all over the outside, and really get into every crevice. Stuff the cavity with lemon quarters and smashed garlic cloves so the inside perfumes as it roasts.
- Arrange everything in the pan:
- Place the chicken breast-side up in your roasting pan and scatter the halved potatoes around it. Drizzle the potatoes with olive oil, season them with salt and pepper, and toss gently until they're coated. The potatoes will braise partly in the chicken fat that renders down, which is where all that flavor comes from.
- Roast and tend to it:
- Slide the pan into the oven for 1 hour. About halfway through, baste the chicken and potatoes with the pan juices—this keeps everything moist and helps build flavor. If the potatoes are browning too quickly, lay a loose piece of foil over them.
- Check that everything is done:
- The chicken is ready when a meat thermometer inserted at the thickest part (between the thigh and breast, not touching bone) reads 75°C (165°F). If it's not there yet, give it another 10–15 minutes and check again.
- Let it rest before you carve:
- Remove the pan from the oven and let the chicken rest for 10 minutes before cutting into it. This gives the juices time to redistribute through the meat so every bite stays tender.
- Finish with feta and fresh herbs:
- Scatter crumbled feta and fresh dill or parsley over everything while it's still warm. Serve with extra lemon wedges so people can add brightness to taste.
Save There was a moment during dinner when someone asked for the recipe and I realized I'd been so focused on the cooking that I'd forgotten to feel nervous about whether it would turn out well. That's what this dish does—it builds confidence in the kitchen. The components are straightforward, the timing is forgiving, and when you pull it out of the oven golden and steaming, you feel like you've actually accomplished something.
Why This Dish Works
This is roasting at its most honest. You're not doing anything fancy or layered—just good chicken, real potatoes, bright flavors, and time in the oven. The magic happens because you're letting everything cook together in the same pan, so the potatoes get infused with chicken fat and the chicken gets steamed from below by the vegetable juices. It's efficiency that tastes like you've been cooking for hours.
Making It Your Own
This recipe wants to be played with a little. If you have access to good olives or capers, scatter them over the top with the feta—that briny edge is exactly what some meals need. You can marinate the chicken in the herb mixture for a couple hours before roasting if you want deeper flavor, though honestly the direct rub works beautifully too. Fingerling or Yukon Gold potatoes work just as well as new potatoes; choose whatever looks good at your market.
Timing and Temperature Notes
The total time here assumes a standard 1.5 kg chicken and a fully preheated oven. Larger birds will need more time, so lean on that meat thermometer rather than the clock. If you're worried about the potatoes browning too much before the chicken finishes, it's totally fine to cover them loosely with foil for the second half of cooking—they'll keep steaming underneath and finish tender.
- Baste at the 30-minute mark and again at 50 minutes for best results.
- If your oven runs hot, start checking the chicken at 55 minutes rather than waiting the full hour.
- Let the resting period happen no matter what—10 minutes makes a real difference in juiciness.
Save This meal came together on an ordinary Sunday and somehow became the kind of thing people ask you to make again and again. That's the sign of a truly good recipe—not one that impresses you once, but one that becomes part of your regular life and makes you feel capable every time you cook it.
Recipe FAQs
- → What temperature should the chicken reach?
The chicken is done when the internal temperature reaches 75°C (165°F) at the thickest part, typically after about 1 hour of roasting.
- → Can I marinate the chicken ahead of time?
Yes, marinate the chicken in the herb and olive oil mixture for up to 2 hours before roasting for deeper flavor penetration.
- → What potatoes work best for this dish?
Small new potatoes are ideal, but you can substitute baby Yukon Gold or fingerling potatoes for similar buttery texture.
- → How do I prevent the potatoes from burning?
If the potatoes brown too quickly, cover them loosely with foil while the chicken finishes roasting.
- → What wine pairs well with this chicken?
A crisp white wine like Sauvignon Blanc complements the bright lemon and herb flavors beautifully.
- → Can I add other ingredients?
Olives or capers make excellent additions for a briny, Mediterranean touch that pairs well with the feta.