Roasted Chicken Lemon Herbs Feta (Printable)

Tender roasted chicken with zesty lemon, herbs, and potatoes topped with creamy feta.

# 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 - 1/2 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 - 1/2 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

# Directions:

01 - Preheat the oven to 400°F.
02 - In a small bowl, combine olive oil, lemon zest, chopped herbs, salt, and pepper. Rub this mixture thoroughly over the chicken, covering inside and out. Stuff the cavity with lemon quarters and smashed garlic cloves.
03 - 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.
04 - 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 foil.
05 - Verify chicken internal temperature reaches 165°F at the thickest part using a meat thermometer. If needed, roast for an additional 10 to 15 minutes.
06 - Remove the pan from the oven and 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.

# Helpful Hints:

01 -
  • One pan means less cleanup, and somehow food tastes better when you're not drowning in dishes afterward.
  • The feta at the end feels like a tiny luxury that transforms simple roasted vegetables into something memorable.
  • It's impressive enough to serve guests but honest enough to make for yourself on a quiet weeknight.
02 -
  • A dry chicken is a crispy chicken—pat it thoroughly before seasoning, and you'll see the skin turn golden instead of steaming.
  • Don't skip the resting period; it's the difference between juicy meat and something that feels a bit tough.
03 -
  • Save the pan juices after serving; they make an incredible sauce for tomorrow's leftover chicken, even drizzled over toast.
  • If you're cooking for a crowd, this scales up beautifully—just add another chicken and adjust roasting time slightly, using a thermometer to guide you.
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