Roasted Chicken Lemon Herbs Feta

The moment those chicken juices start bubbling and hitting the hot pan, making that glorious sizzling sound, I know we're in for something good. This recipe came together during a rainy Sunday when nothing sounded better than a house filling up with roasting smells and lemon. My roommate walked in from the cold and stood in the kitchen doorway just breathing it in before even saying hello.

I served this for my sister's birthday dinner last spring, and she texted me three days later asking if I had any leftovers. We ended up eating straight from the roasting pan while standing around the island, which is always the sign of a successful meal.

Ingredients

• 1 whole chicken about 1.5 kg 3.3 lbs patted dry: Let it come to room temperature for 30 minutes before cooking for the most even roasting
• 2 tbsp olive oil: This helps all those herbs stick to the skin and promotes gorgeous golden browning
• 1 lemon zested and quartered: The zest goes in the rub while the quarters inside the cavity steam and infuse the meat
• 4 garlic cloves smashed: Smashed garlic releases more flavor than chopped and mellows beautifully while roasting
• 1 tbsp fresh oregano chopped or 1 tsp dried: Fresh is ideal here but dried works perfectly fine in a pinch
• 1 tbsp fresh thyme leaves or 1 tsp dried: Pull the leaves off the stems by running your fingers backward down the sprig
• 1 tsp salt: Season generously since this is the main seasoning for the entire bird
• ½ tsp black pepper: Freshly cracked pepper makes a noticeable difference in the final flavor

• 1 kg 2.2 lbs small new potatoes halved: Baby potatoes work best here because they cook evenly and get wonderfully creamy inside
• 2 tbsp olive oil: The potatoes need their own coating to achieve that perfect roasted exterior
• 1 tsp salt: Potatoes can handle a generous hand with salt so dont be shy
• ½ tsp black pepper: Adds just enough heat to balance the creamy feta later
• 1 tbsp fresh parsley chopped: Fresh parsley brings a bright finish that cuts through all the richness

• 100 g 3.5 oz feta cheese crumbled: Room temperature feta melts more beautifully into those hot potatoes
• 2 tbsp fresh dill or parsley chopped: Dill adds an unexpected fresh note that pairs surprisingly well with roasted chicken
• Extra lemon wedges to serve: That final squeeze of fresh lemon brightens every single bite on the plate

Instructions

Preheat and prepare:

Position your oven rack in the lower third and let it heat up to 200°C 400°F while you work on the chicken.

Make the herb rub:

Mix the olive oil lemon zest chopped herbs salt and pepper in a small bowl until it becomes a fragrant paste.

Season the chicken:

Rub the herb mixture all over the chicken getting under the skin where you can reach then stuff the cavity with lemon quarters and smashed garlic.

Arrange in the pan:

Place the chicken breast side up in a large roasting pan and scatter those halved potatoes all around it.

Season the potatoes:

Drizzle the potatoes with olive oil sprinkle with salt and pepper then toss them gently with your hands to coat evenly.

Start the roast:

Slide everything into the oven and set your timer for 1 hour though youll want to baste halfway through.

Baste and check:

Spoon those pan juices over the chicken and potatoes once or twice during roasting and cover the potatoes with foil if theyre browning too quickly.

Check for doneness:

Insert your meat thermometer into the thickest part of the chicken looking for 75°C 165°F and give it up to 15 more minutes if needed.

Rest the meat:

Let the chicken rest for 10 minutes before carving so all those juices redistribute back into the meat.

Finish and serve:

Sprinkle crumbled feta and fresh herbs over everything then bring extra lemon wedges to the table for that final bright squeeze.

Save

This recipe became my answer to every what should I make for dinner question last winter. There's something about putting a whole chicken in the oven that makes any ordinary Tuesday night feel like a proper occasion.

Making It Ahead

You can rub the chicken with the herb mixture up to 2 hours before roasting. Let it sit at room temperature during this time which actually helps the bird cook more evenly. The potatoes can be halved and kept in cold water up to 4 hours ahead just pat them dry before tossing with oil.

Leftovers Worth Having

Any leftover chicken makes incredible sandwiches the next day especially with some of those feta potatoes smashed inside. The leftovers also reheat beautifully in a 350°F oven for about 15 minutes and somehow taste even better after the flavors have had time to deepen overnight.

Worth The Extra Effort

Taking the extra minute to zest the lemon instead of just squeezing the juice makes such a difference in the final dish. The oils in the zest carry all the fragrant lemon compounds that really make this recipe sing. Those few extra moments of prep work transform this from good restaurant quality to something special.

• Truss the chicken with kitchen twine if you want it to hold its shape beautifully for presentation
• Add kalamata olives during the last 20 minutes for a salty punch that pairs perfectly with feta
• Save the pan juices and drizzle them over everything at the table for maximum flavor

Save

I hope this finds its way into your regular rotation like it did mine. Some recipes are just worth making again and again.

Common Questions

→ What temperature should the chicken reach?

The chicken should reach an internal temperature of 75°C (165°F) at the thickest part to ensure it's fully cooked and safe to eat.

→ Can I marinate the chicken ahead of time?

Yes, for extra flavor, you can marinate the chicken in the herb and olive oil mixture for up to 2 hours before roasting.

→ What potatoes work best for this dish?

Small new potatoes are ideal, but you can substitute baby Yukon Gold or fingerling potatoes if desired.

→ How long should the chicken rest before carving?

Let the chicken rest for 10 minutes after removing it from the oven. This helps redistribute juices for moist, tender meat.

→ What wine pairs well with this roasted chicken?

A crisp white wine such as Sauvignon Blanc complements the lemon and herb flavors beautifully.