Roasted Chicken Lemon Herbs Feta (Printable version)

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

# Needed ingredients:

→ 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 oz 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. The internal temperature should reach 165°F at the thickest part. If needed, roast for an additional 10 to 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 stays impossibly juicy while the skin gets that deep golden crackle you chase in every roast.
  • Those potatoes absorb all the chicken fat and lemon while roasting right alongside, meaning you get two dishes from one pan.
  • Feta and fresh herbs at the end turn something classic into something that feels a little brighter and more alive.
02 -
  • If you skip patting the chicken dry, your skin will never crisp properly no matter how hot the oven is or how long you roast it.
  • Basting twice during cooking isn't just tradition—it actually builds better flavor and keeps the breast meat from drying out while the thighs finish cooking.
03 -
  • Smash your garlic cloves with the side of your knife before putting them in the cavity—the flat blow releases more flavor than mincing ever could.
  • Taste the pan juices while you're basting and mentally note how much lemon is coming through; if it feels muted, you'll know to squeeze extra wedges at the table.
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