Roasted Chicken with Lemon Herbs (Print)

Comforting roasted chicken brightened with lemon, herbs, and feta alongside buttery potatoes.

# What you'll need:

→ For the Chicken

01 - 1 whole chicken (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
06 - 1 tablespoon fresh thyme leaves, chopped
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 - Lemon wedges, to serve

# How To Make It:

01 - Preheat the oven to 400°F.
02 - In a small bowl, mix olive oil, lemon zest, chopped herbs, salt, and pepper.
03 - Rub the herb mixture all over the chicken, inside and out. Stuff the cavity with lemon quarters and smashed garlic cloves.
04 - Place the 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.
05 - Roast for 1 hour, basting the chicken and potatoes with pan juices once or twice. If potatoes brown too quickly, cover loosely with foil.
06 - Verify the chicken reaches an internal temperature of 165°F at the thickest part. If needed, roast for an additional 10 to 15 minutes.
07 - Remove the pan from the oven and let the chicken rest for 10 minutes before carving.
08 - Sprinkle crumbled feta and fresh dill or parsley over the potatoes and chicken. Serve with lemon wedges.

# Expert Tips:

01 -
  • Everything cooks together in one pan, which means less cleanup and more time actually enjoying your meal.
  • The feta and fresh herbs brighten up what could be heavy comfort food, making it feel fresh and Mediterranean without any fuss.
  • It's the kind of dish that impresses people without requiring you to stress in the kitchen.
02 -
  • If your chicken skin isn't completely dry before it goes in the oven, it will steam instead of crisp, so take that extra minute to pat it thoroughly.
  • Basting matters more than you'd think; those pan juices keep everything moist and infuse the potatoes with incredible flavor, so don't skip it even if you're feeling lazy.
03 -
  • A meat thermometer is your best friend here—it takes the guesswork out of doneness and prevents you from accidentally overcooking the breast while waiting for the thighs to finish.
  • Don't be timid with the salt and pepper; herbs and lemon need salt to really sing, so taste as you go and adjust before serving.
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