Save There's something about pulling a golden roasted chicken from the oven that stops everything—the kitchen fills with this warm, herbal steam that makes you forget you were ever hungry for anything else. My neighbor brought this dish to a summer gathering years ago, and I watched people go quiet mid-conversation just to take another bite. The lemon and herbs weren't shy about their presence, but the creamy feta at the end tied everything together in a way that felt both simple and somehow luxurious. I've made it dozens of times since, and it never fails to feel like an occasion, even on a random Tuesday.
I made this for my sister's first dinner party in her new apartment, and she was so nervous about the whole thing that she almost ordered catering. I convinced her to try this instead—she'd never roasted a whole chicken before. By the time we pulled it from the oven, she was leaning against the counter laughing at herself for ever doubting she could do it. Her guests raved, and honestly, I think that moment mattered more to her than the food itself, though the food was definitely the hero.
Ingredients
- 1 whole chicken (about 1.5 kg / 3.3 lbs), patted dry: Drying the skin is the secret to crispiness—use paper towels and don't rush this step, it genuinely changes everything.
- 2 tbsp olive oil (for the chicken): Good quality matters here since it's the base of your herb rub and adds flavor directly to the bird.
- 1 lemon, zested and quartered: Zest the lemon before cutting it, and save those quarters for stuffing inside the cavity where they'll perfume the meat as it cooks.
- 4 garlic cloves, smashed: Smash them with the side of your knife rather than mincing—they'll soften into the cavity and infuse everything.
- 1 tbsp fresh oregano, chopped (or 1 tsp dried): Fresh is brighter, but dried works beautifully here and won't wilt during roasting.
- 1 tbsp fresh thyme leaves (or 1 tsp dried): Strip the leaves from the stems by running your fingers backward down the branch—much faster than picking one by one.
- 1 tsp salt & ½ tsp black pepper: Season generously both inside and out; the herbs need salt to really shine.
- 1 kg (2.2 lbs) small new potatoes, halved: New potatoes have thin skin, so you can leave it on for a rustic texture and extra nutrients.
- 2 tbsp olive oil (for the potatoes): These potatoes become little golden treasures, so don't skimp on the oil.
- 1 tbsp fresh parsley, chopped: Added at the end to bring freshness and color.
- 100 g (3.5 oz) feta cheese, crumbled: The salty creaminess cuts through the richness and adds a moment of brightness to each bite.
- 2 tbsp fresh dill or parsley, chopped: Dill pairs beautifully with lemon and feta; parsley is your backup if you can't find it.
- Extra lemon wedges, to serve: People will squeeze these over everything, so have plenty ready.
Instructions
- Get your oven ready and prep the bird:
- Preheat the oven to 200°C (400°F). Pat your chicken completely dry with paper towels—this is where the crispiness journey begins, so take your time and don't skip it.
- Mix and rub the herb paste:
- In a small bowl, combine olive oil, lemon zest, chopped oregano, thyme, salt, and pepper until you have a fragrant paste. This mixture is your flavor foundation, so rub it all over the chicken—under the skin if you can gently lift it, inside the cavity, everywhere.
- Stuff and position:
- Stuff the chicken cavity with the lemon quarters and smashed garlic cloves, then place the chicken breast-side up in your roasting pan. Scatter the halved potatoes around it, drizzle them with olive oil, and season with salt and pepper, tossing gently to coat everything evenly.
- Begin the roast:
- Slide the pan into the oven and let it work for about 1 hour. Halfway through, baste the chicken and potatoes with the pan juices—this is a small moment that makes a real difference in moisture and flavor. If the potatoes are browning too quickly, loosely cover them with foil.
- Check for doneness:
- A meat thermometer inserted into the thickest part of the thigh should read 75°C (165°F) when the chicken is ready. If it's not quite there, give it another 10–15 minutes and check again—better to be patient than dry.
- Rest and finish:
- Remove the pan from the oven and let the chicken rest for 10 minutes before carving. This rest allows the juices to redistribute, keeping the meat tender and moist. Sprinkle the feta and fresh herbs over everything, serve with lemon wedges, and watch people light up.
Save One evening, my mom called while I was making this and asked what smelled so incredible through the phone. I realized then that certain dishes do more than fill your stomach—they announce themselves, they make people feel welcome before they even sit down. That's when I knew this recipe had become part of my permanent rotation.
Why This Dish Works
There's a reason Mediterranean cooking feels both casual and special: it relies on quality ingredients doing what they're meant to do. Roasting concentrates flavors, lemon brightness cuts through richness, herbs add complexity without heaviness, and feta brings a salty-creamy finish that makes everything taste more intentional. The potatoes aren't just a side—they're cooked in the chicken's drippings, so they become their own complete dish, which is why people often eat these before touching the chicken.
Making It Your Own
This recipe is forgiving enough to bend to what you have on hand. Some people add olives or capers for a briny note, others swap the fresh herbs for what's growing in their garden. I've made it with fingerling potatoes when new potatoes weren't available, and honestly, it was just as good—slightly earthier, but equally delicious. The core magic is the combination of technique and freshness, so feel free to play within that framework.
Serving and Pairing Suggestions
Serve this straight from the pan if you're feeling casual, or plate it up if you want something more formal—it looks equally beautiful either way. A crisp white wine like Sauvignon Blanc cuts through the richness perfectly, or pour something lighter like a Pinot Grigio if you prefer. If you're serving family-style, set out extra lemon wedges and fresh herbs on the side; people love customizing their plate with those finishing touches.
- A simple green salad with olive oil and lemon vinaigrette is the perfect companion if you want something fresh alongside.
- Leftover chicken shreds beautifully and makes incredible sandwiches the next day with a spread of the pan juices.
- This dish tastes even better on day two if you have any left, so don't be shy about cooking for leftovers.
Save This is the kind of meal that brings people together without fussing, the kind that feels both nourishing and celebratory. Once you make it, you'll understand why it's become my go-to for nearly every occasion that matters.
Recipe FAQs
- → What temperature should the chicken reach?
The chicken is done when the internal temperature reaches 75°C (165°F) at the thickest part of the meat. Use a meat thermometer to ensure accuracy.
- → Can I prepare this ahead of time?
Yes, you can marinate the chicken in the herb mixture for up to 2 hours before roasting. This enhances flavor penetration and tenderizes the meat.
- → What potatoes work best?
Small new potatoes are ideal for their creamy texture and size. Baby Yukon Gold or fingerling potatoes make excellent substitutes.
- → How do I prevent the potatoes from over-browning?
If potatoes brown too quickly during roasting, cover them loosely with aluminum foil while the chicken finishes cooking.
- → What should I serve with this?
A crisp white wine like Sauvignon Blanc pairs beautifully. A simple green salad with vinaigrette complements the rich flavors.
- → Can I add other ingredients?
Olives or capers add a lovely briny touch. You can also add artichoke hearts or cherry tomatoes during the last 20 minutes of roasting.