Roasted Chicken with Pot Potatoes and Feta (Print Version)

Succulent roasted chicken infused with lemon and fresh herbs, paired with buttery potatoes and tangy feta cheese.

# What You’ll Need:

→ 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 (or 1 teaspoon dried)
06 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
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 - Extra 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. 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 using a meat thermometer. 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.

# Additional Tips::

01 -
  • Everything roasts together in one pan, so cleanup is a breeze and the flavors mingle beautifully.
  • The lemon and herbs make the whole house smell like a Mediterranean kitchen in summer.
  • Feta adds a creamy, tangy finish that turns simple roasted chicken into something special.
  • It looks impressive enough for guests but easy enough for a weeknight.
02 -
  • Drying the chicken completely before rubbing it with oil is the only way to get that crispy, golden skin instead of pale and soggy.
  • Basting halfway through keeps the breast meat juicy and gives the potatoes extra flavor, so do not skip it even if you are tempted.
  • Let the chicken rest after roasting or all the juices will run out onto the cutting board instead of staying in the meat.
03 -
  • Use a meat thermometer instead of guessing, it is the only way to know for sure your chicken is perfectly cooked without being dry.
  • If your oven runs hot, start checking the potatoes at 45 minutes, you want them golden and tender, not burnt.
  • Crumble the feta while the chicken rests so it has just enough time to soften and cling to the warm potatoes without completely melting away.
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