Roasted Chicken Lemon Herbs Feta (Printer-friendly)

Golden roasted chicken with lemon-herb seasoning, served with buttery potatoes and crumbled feta cheese.

# 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 - 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 - Extra lemon wedges, to serve

# How-To Steps:

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 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 during cooking. If potatoes brown too quickly, cover loosely with foil.
05 - Check the chicken for doneness by inserting a meat thermometer into the thickest part of the thigh; it should reach 165°F. 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 Hints:

01 -
  • The whole bird roasts in one pan, so cleanup is blissfully minimal and everything tastes like it belongs together.
  • Lemon and herbs brighten what could be heavy, making it feel fresh enough for warm weather but comforting enough for any season.
  • Feta melts slightly into the pan juices, creating this salty, creamy richness that transforms simple roasted potatoes into something memorable.
02 -
  • Don't skip the resting step—those 10 minutes allow the juices to redistribute through the meat, and rushing ruins that texture.
  • Pat the chicken dry before seasoning; any surface moisture will steam instead of roast, and you'll miss that golden-brown skin entirely.
03 -
  • Trussing the chicken (tying the legs together with kitchen twine) helps it cook evenly and look more impressive on the plate.
  • Save those pan drippings—strain and chill them, and you've got instant sauce or cooking gold for tomorrow's grain bowl.
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