Save The first time I made this roasted chicken, my tiny apartment kitchen smelled so incredible that my neighbor actually knocked on my door to ask what I was cooking. That moment taught me something simple but profound: the combination of lemon, herbs, and feta creates the kind of aroma that makes people feel at home before they even see the food.
I remember serving this on a rainy Tuesday when friends dropped by unexpectedly. We stood around the kitchen island carving the chicken right from the roasting pan, grabbing potatoes with our forks, laughing about how the simplest meals often become the most memorable ones.
Ingredients
- 1 whole chicken: About 1.5 kg works perfectly, and patting it completely dry before seasoning helps the skin become irresistibly crispy
- 2 tbsp olive oil: This helps the herb mixture adhere and promotes that golden brown skin everyone fights over
- 1 lemon: The zest goes into the rub while the quarters get stuffed inside to infuse meat from within
- 4 garlic cloves: Smashed not minced, they mellow as they roast and become sweet and spreadable
- 1 tbsp fresh oregano: Dried works in a pinch but fresh oregano gives that authentic Mediterranean brightness
- 1 tbsp fresh thyme leaves: These little leaves hold up beautifully to high heat and develop an earthy depth
- 1 kg small new potatoes: Halving them creates more surface area for crisping and allows them to soak up those pan juices
- 100 g feta cheese: Crumble this over at the end so it softens but keeps its distinct salty tang
Instructions
- Get your oven hot and ready:
- Preheat to 200°C because that initial blast of heat helps seal in juices and starts the crisping process immediately
- Make the herb rub:
- Mix olive oil, lemon zest, chopped herbs, salt, and pepper in a small bowl until it becomes a fragrant paste
- Season the chicken thoroughly:
- Rub the mixture all over the chicken, getting under the skin where you can, then stuff the cavity with lemon quarters and garlic
- Arrange everything in the pan:
- Place the chicken breast-side up in your roasting pan and scatter those halved potatoes all around it
- Give potatoes some attention:
- Drizzle the potatoes with olive oil and season them generously before tossing gently so every cut side gets coated
- Let the oven work its magic:
- Roast for about an hour, basting once or twice, and cover the potatoes with foil if they are browning too quickly
- Check for doneness:
- Your meat thermometer should read 75°C at the thickest part, and if not there yet give it another 10 to 15 minutes
- Rest before carving:
- Let the chicken rest for 10 minutes so the juices redistribute, then scatter feta and fresh herbs across the top
Save This chicken became my go-to for dinner parties because it looks like you spent hours in the kitchen but actually leaves you free to enjoy your guests while the oven does all the work.
Making It Ahead
You can rub the chicken with the herb mixture up to two hours before roasting and keep it refrigerated. This actually intensifies the flavors, and the garlic mellows beautifully as it sits.
Potato Perfection
New potatoes hold their shape better than russets, but if you only have larger ones, cut them into uniform chunks so they cook evenly. The key is arranging them in a single layer around the chicken so they roast rather than steam.
Leftovers Worth Saving
Any leftover chicken makes incredible sandwiches the next day, especially when paired with some of those roasted potatoes and a quick yogurt sauce. The flavors actually develop overnight and taste even better.
- Store leftover feta separately so it does not become soggy
- The carcass makes a fantastic light broth even after roasting
- Reheat gently at 160°C to keep the meat from drying out
Save There is something deeply satisfying about a whole roasted chicken, the way it brings people together around the table, reaching for seconds and lingering longer than planned.
Recipe Questions
- → What temperature should the chicken reach?
The chicken is done when the internal temperature reaches 75°C (165°F) at the thickest part, typically after about 1 hour of roasting.
- → Can I prepare this ahead of time?
Yes, marinate the chicken in the herb mixture for up to 2 hours before roasting to enhance flavor penetration.
- → What potatoes work best?
Small new potatoes are ideal, though baby Yukon Gold or fingerling potatoes make excellent substitutes.
- → How do I prevent potatoes from over-browning?
Cover the potatoes loosely with foil if they begin to brown too quickly during the roasting process.
- → What wine pairs well?
A crisp white wine such as Sauvignon Blanc complements the Mediterranean flavors beautifully.