Roasted Chicken Lemon Herbs Feta (Printable)

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

# What You Need:

→ For the Chicken

01 - 1 whole chicken (approximately 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 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 ounces feta cheese, crumbled
15 - 2 tablespoons fresh dill or parsley, chopped
16 - Lemon wedges for serving

# How To Make:

01 - Preheat the 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 chicken, inside and out. Stuff the cavity with lemon quarters and smashed garlic cloves.
03 - Place the chicken breast-side up in a large roasting pan. Scatter 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 - Verify the chicken is cooked through by checking that the internal temperature reaches 165°F at the thickest part. If needed, roast for an additional 10 to 15 minutes.
06 - Remove the pan from the oven. Allow the chicken to rest for 10 minutes before carving.
07 - Sprinkle crumbled feta and fresh dill or parsley over the potatoes and chicken. Serve with lemon wedges.

# Expert Advice:

01 -
  • The chicken stays impossibly juicy while the skin crisps up, and honestly, it's easier than you'd think.
  • Everything cooks together in one pan, which means less cleanup and somehow the potatoes taste like they've been lovingly roasted in chicken fat.
  • Feta and lemon together create this bright, salty finish that makes people ask for seconds before they've even finished their first bite.
02 -
  • Don't skip the resting step, no matter how hungry you are, because it's the difference between juicy chicken and dry chicken.
  • If you have time, marinate the chicken in that herb mixture for up to 2 hours before roasting, which deepens the flavor so much you'll taste the difference.
03 -
  • Pat that chicken completely dry before you season it, because any moisture on the skin interferes with browning and crispiness.
  • Don't be afraid to baste generously and often, as it keeps both the chicken and potatoes moist while building layers of flavor throughout the cooking time.
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