Roasted Chicken with Lemon Herbs (Print Version)

Golden chicken roasted with lemon and herbs, served alongside crispy potatoes and tangy 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
06 - 1 tablespoon fresh thyme leaves
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper

→ For the 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 - Lemon wedges for serving

# How to Make It:

01 - Preheat the oven to 400°F.
02 - In a small bowl, combine olive oil, lemon zest, chopped oregano, thyme, salt, and pepper. Rub this mixture thoroughly over the chicken, 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 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 using a meat thermometer; internal temperature should reach 165°F at the thickest part. 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 lemon wedges.

# Additional Tips::

01 -
  • One pan means less cleanup, more time to actually enjoy eating with people you care about.
  • The chicken stays impossibly juicy while the potatoes soak up all those golden, lemony pan juices.
  • Feta melts slightly in the heat, creating pockets of creamy brightness that make you want to eat slowly.
02 -
  • A dry chicken crisps better than a wet one, and resting it afterward prevents all those delicious juices from running onto your cutting board instead of staying in the meat.
  • If your potatoes aren't browning alongside the chicken, it usually means they're too crowded in the pan—spread them out in a single layer so heat can reach all sides.
03 -
  • If your oven runs hot or cold, invest in a simple oven thermometer—knowing the truth about your oven's temperature removes so much guesswork.
  • Feta tastes best when it's not overcooked, so add it in the final moments; the residual heat from the hot potatoes and chicken is enough to warm it through without hardening it.
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