Roasted Chicken Lemon Herbs Feta (Printable)

Golden chicken roasted with lemon and herbs, served alongside creamy feta-topped potatoes.

# What You’ll 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 - Extra lemon wedges for serving

# Steps:

01 - Preheat oven to 400°F.
02 - In a small mixing bowl, combine olive oil, lemon zest, chopped herbs, salt, and pepper. Mix until well combined.
03 - Rub the herb mixture thoroughly over the entire chicken, covering both exterior and interior surfaces. Stuff the cavity with lemon quarters and smashed garlic cloves.
04 - Place 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 evenly.
05 - 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 aluminum foil.
06 - Verify chicken is cooked through by checking that internal temperature reaches 165°F at the thickest part of the thigh. If needed, continue roasting for an additional 10 to 15 minutes.
07 - Remove roasting pan from oven. Allow chicken to rest for 10 minutes before carving.
08 - Sprinkle crumbled feta and fresh dill or parsley over the potatoes and chicken. Serve with extra lemon wedges on the side.

# Expert Advice:

01 -
  • The whole kitchen fills with such an incredible aroma that your guests will arrive convinced you've been cooking all day.
  • Everything roasts together in one pan, which means minimal cleanup and maximum time to actually enjoy people you've invited over.
  • It's naturally gluten-free, so you're not leaving anyone out of the good food.
02 -
  • A meat thermometer is genuinely not optional here—the thigh meat cooks slower than the breast, and you need to know when the thickest part is actually done.
  • Resting the chicken isn't just fancy talk; those 10 minutes make the difference between juicy meat and dry meat, so don't skip it even if you're hungry.
03 -
  • If you have access to a butcher, ask them to butterfly the chicken for you—it roasts more evenly and the skin gets even more gorgeous and crispy.
  • Don't skip the lemon wedges at the table; that fresh squeeze at the last second brightens everything and makes people realize exactly what they're tasting.
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