Roasted Chicken Lemon Potatoes Feta (Printable)

Golden roasted chicken with zesty lemon herbs, buttery potatoes, and creamy feta topping.

# What You'll Need:

→ 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 (or 1 teaspoon dried)
06 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper

→ 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

→ Finishing

14 - 3.5 oz feta cheese, crumbled
15 - 2 tablespoons fresh dill or parsley, chopped
16 - Extra lemon wedges, to serve

# Directions:

01 - Preheat the oven to 400°F.
02 - In a small bowl, mix olive oil, lemon zest, chopped herbs, salt, and pepper. Rub this mixture all over the chicken, inside and out. Stuff the cavity with the 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 (internal temperature should reach 165°F at the thickest part). If needed, roast for an additional 10–15 minutes.
06 - Remove the pan from the oven. 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.

# Expert Tips:

01 -
  • The chicken stays impossibly tender while the skin crisps up just enough to shatter between your teeth.
  • Potatoes roast in all those pan juices, absorbing flavors that make them taste like they're worth fighting over.
  • Feta and fresh herbs arrive at the very end, so they taste bright and alive rather than cooked into submission.
02 -
  • A dry chicken is a crispy chicken—I learned this the hard way by skipping the paper towel step, and my skin was rubbery instead of golden.
  • Resting the chicken for those 10 minutes isn't optional; skipping it means all those delicious juices run out onto your cutting board instead of staying in the meat where they belong.
03 -
  • Don't flip the chicken; let it stay breast-side up the whole time so the breast stays moist while the thighs get darker and crisper.
  • Make extra lemon wedges to serve on the side—people will squeeze them over everything and it's the final brightness that makes the whole dish sing.
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