# What You Need:
→ For the Chicken
01 - 1 whole chicken (about 3.3 lbs), patted dry
02 - 2 tbsp olive oil
03 - 1 lemon, zested and quartered
04 - 4 garlic cloves, smashed
05 - 1 tbsp fresh oregano, chopped (or 1 tsp dried)
06 - 1 tbsp fresh thyme leaves (or 1 tsp dried)
07 - 1 tsp salt
08 - ½ tsp black pepper
→ For the Pot Potatoes
09 - 2.2 lbs small new potatoes, halved
10 - 2 tbsp olive oil
11 - 1 tsp salt
12 - ½ tsp black pepper
13 - 1 tbsp fresh parsley, chopped
→ To Finish
14 - 3.5 oz feta cheese, crumbled
15 - 2 tbsp fresh dill or parsley, chopped
16 - Extra lemon wedges, to serve
# How to Make:
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 (internal temperature should reach 165°F at the thickest part). If needed, roast for an additional 10–15 minutes.
06 - Remove the pan from the oven. Let the chicken rest for 10 minutes before carving.
07 - Sprinkle crumbled feta and fresh dill/parsley over the potatoes and chicken. Serve with extra lemon wedges.
