Save The first time I made this roasted chicken was on a rainy Sunday when my apartment smelled like nothing but possibility. I had impulsively bought a beautiful whole chicken from the farmers market and a block of creamy feta that I knew would somehow belong together. Something about the way the salty feta melts into the roasted potatoes just works in that way that makes you lean back in your chair and exhale.
I made this for my sister last winter when she needed comfort food that still felt elegant. She actually asked for the recipe before she even finished her first serving which is basically the highest compliment I know.
Ingredients
- Whole chicken: Pat it completely dry before seasoning because moisture is the enemy of crispy skin
- Olive oil: Use about 2 tablespoons to help the herb mixture cling and create that golden finish
- Lemon: Both the zest goes into the rub and the quarters get stuffed inside for brightness throughout
- Garlic cloves: Smashed not minced they roast alongside the lemon and become sweet and mellow
- Fresh herbs: Oregano and thyme are classic but rosemary works beautifully too
- New potatoes: Small ones halved cook evenly and get those crispy edges everyone fights over
- Feta cheese: The real star that gets scattered on at the end for salty creamy contrast
Instructions
- Prep your oven and chicken:
- Set your oven to 200°C (400°F) and get that chicken thoroughly patted dry with paper towels because moisture prevents that gorgeous golden skin we all want.
- Make the herb rub:
- Mix olive oil with lemon zest chopped herbs salt and pepper until it becomes a fragrant paste then massage it all over the chicken inside and out.
- Stuff the cavity:
- Tuck those lemon quarters and smashed garlic cloves inside the chicken where they will release their aromatic magic as everything roasts.
- Arrange for roasting:
- Place the chicken breast side up in your roasting pan then scatter the halved potatoes around it drizzling them with olive oil and seasoning well.
- Roast and baste:
- Let everything cook for about an hour basting the chicken and potatoes with those delicious pan juices once or twice and covering the potatoes with foil if they are getting too dark too fast.
- Check for doneness:
- Insert your meat thermometer into the thickest part of the chicken looking for 75°C (165°F) then give it another 10 to 15 minutes if needed.
- Rest and finish:
- Let the chicken rest for a full 10 minutes before carving then scatter that glorious feta and fresh herbs over everything with extra lemon wedges on the side.
Save This recipe has become my go to for dinner parties because it looks impressive coming out of the oven but honestly requires so little hands on time.
Marinating Makes a Difference
If you can plan ahead rubbing that herb mixture all over the chicken and letting it marinate in the refrigerator for up to two hours deepens the flavor significantly.
Potato Variations
Baby Yukon Gold potatoes or fingerlings work just as well as new potatoes so use whatever looks best at your market or what you already have on hand.
Make It Your Own
Kalamata olives or capers scattered over the dish during the last ten minutes add this briny punch that cuts through the richness beautifully.
- A crisp white wine like Sauvignon Blanc is perfect alongside
- Leftover chicken makes incredible sandwiches the next day
- Save the pan juices to drizzle over everything at serving
Save There is something deeply satisfying about a roasted chicken dinner that feels both special and completely manageable any night of the week.
Kitchen Q&A
- → 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 time.
- → Can I marinate the chicken ahead of time?
Yes, for extra flavor, you can marinate the chicken in the herb and oil mixture for up to 2 hours before roasting. This helps the flavors penetrate deeper into the meat.
- → What type of potatoes work best?
Small new potatoes are ideal as they hold their shape well. You can also substitute baby Yukon Gold or fingerling potatoes depending on what's available.
- → How do I prevent the potatoes from burning?
If the potatoes start browning too quickly during roasting, cover them loosely with aluminum foil while the chicken finishes cooking. Basting with pan juices also helps prevent burning.
- → What can I serve with this dish?
A crisp white wine such as Sauvignon Blanc pairs beautifully. You could also add a simple green salad or roasted vegetables to complete the meal.
- → Is this dish gluten-free?
Yes, this roasted chicken with potatoes is naturally gluten-free. Just ensure your feta cheese and other ingredients are certified gluten-free if you have severe sensitivities.