Roasted Chicken with Lemon Herbs and Feta (Printable)

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

# Ingredient List:

→ For the Chicken

01 - 1 whole chicken (about 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
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 oz feta cheese, crumbled
15 - 2 tablespoons fresh dill or parsley, chopped
16 - Extra lemon wedges, to serve

# Steps:

01 - Preheat the oven to 400°F.
02 - In a small bowl, combine olive oil, lemon zest, chopped oregano, thyme, salt, and black pepper. Mix until well blended.
03 - Rub the herb mixture evenly over the entire 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 the 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 - Check the chicken for doneness by inserting a meat thermometer at the thickest part. Internal temperature should reach 165°F. 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 extra lemon wedges.

# Tips from the Pros:

01 -
  • The whole thing roasts together, so you're really just managing one pan while the oven does the heavy lifting.
  • Lemon and feta transform basic roasted chicken into something that tastes like you spent hours on it.
  • New potatoes get crispy edges and creamy centers from the chicken fat—honestly the best part of dinner.
02 -
  • Don't skip patting the chicken dry—I once skipped this step thinking it didn't matter, and the skin steamed instead of roasting.
  • The lemon zest in the herb paste is what makes this taste special, not just the lemon juice you might squeeze on at the end.
  • Your meat thermometer is your best friend here; cooking time varies wildly depending on oven temperament and chicken size.
03 -
  • If your oven runs hot, start checking the chicken at 50 minutes—better to catch it early than find yourself with dry meat.
  • Feta can be crumbled ahead of time, but add it just before serving so the heat softens it without melting it into the pan.
  • Save your pan juices and spoon them over the chicken when you plate it—that's liquid gold you've just made.
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