Roasted Chicken with Lemon Herbs (Printable)

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

# What You 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 (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 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 for serving

# How-To Steps:

01 - Preheat the oven to 400°F.
02 - In a small mixing bowl, combine olive oil, lemon zest, chopped herbs, salt, and pepper. Rub this mixture thoroughly over the chicken, both 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 halved potatoes around the chicken. Drizzle potatoes with olive oil and season with salt and black pepper, tossing 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 - Verify the chicken is cooked through by checking that the internal temperature reaches 165°F at the thickest part. If needed, roast for an additional 10 to 15 minutes.
06 - Remove the pan from the oven and allow the chicken to 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 Advice:

01 -
  • The chicken stays juicy while the skin crisps up, and the potatoes roast in all those pan drippings so they taste like pure comfort.
  • One pan means less cleanup, more time enjoying food with people you care about.
  • It's naturally gluten-free but tastes like it belongs at any table, no apologies needed.
02 -
  • Resting the chicken isn't optional—those 10 minutes make the difference between juicy and dry, and it's worth the wait.
  • If your potatoes finish before the chicken, transfer them to a separate plate and keep them warm; they'll hold their texture better than if they're sitting in the pan for extra minutes.
03 -
  • If you have time, marinate the chicken in the herb paste for up to 2 hours before roasting—the flavors deepen and the chicken becomes even more tender.
  • Use a meat thermometer; it removes all the guesswork and ensures you never overcook again, and honestly, it's one of the best investments you can make for any roasted dish.
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