Roasted Chicken with Potatoes Lemon Herbs Feta (Printable)

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

# Required Ingredients:

→ 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 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 ounces feta cheese, crumbled
15 - 2 tablespoons fresh dill or parsley, chopped
16 - Extra lemon wedges, to serve

# Preparation Steps:

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 or parsley over the potatoes and chicken. Serve with extra lemon wedges.

# Expert Suggestions:

01 -
  • One pan means you can actually enjoy your guests instead of washing dishes mid-dinner.
  • The feta and lemon hit together like a little flavor explosion that makes people ask for the recipe.
  • Your kitchen smells incredible, and somehow that counts as part of the meal.
  • It works for weeknight dinners or when you need to impress without the fuss.
02 -
  • Skipping the resting period means you'll cut into a bird and watch all the juices run out onto the plate instead of staying locked inside the meat.
  • The feta goes on at the very last moment, not before roasting—if you bake it, you lose that cool, creamy contrast to the hot chicken and potatoes.
03 -
  • Buy your chicken from someone you trust—the quality difference between a factory bird and one from a decent butcher shows up immediately in both the skin and the flavor.
  • Keep a meat thermometer on hand because guessing is how you end up with either dry chicken or one that needed another ten minutes, and there's no recovering from either one.
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