Save The smell of roasting chicken always pulls me back to my tiny first apartment, where the oven was too close to the bed but somehow everything tasted better anyway. This particular recipe came from a desperate attempt to impress new friends with something that looked fancy but was actually impossible to mess up. Now it is the meal I make when life feels overwhelming and I need something that feels like a hug.
Last winter I made this for my sister after she had a terrible week at work. We sat on the floor eating straight from the roasting pan, picking at the crispy potatoes and arguing over who got the last piece of chicken with the most herbs. She told me it tasted like something our grandmother would have made, even though our grandmother never cooked with feta.
Ingredients
- Whole chicken: Pat it completely dry before seasoning, this is what creates that gorgeous crispy skin we all want
- Olive oil: Use the good stuff here, about half the flavor comes from the oil quality
- Lemon: The zest goes into the rub while the quarters get stuffed inside for double the brightness
- Garlic cloves: Smash them with the side of your knife so they release their aroma while roasting
- Fresh herbs: Oregano and thyme are classic Mediterranean partners but rosemary works beautifully too
- New potatoes: These hold their shape and get buttery soft while absorbing all those chicken juices
- Feta cheese: The salty creaminess balances the bright lemon and earthy herbs perfectly
- Fresh dill or parsley: Scatter this at the end for a pop of color and fresh flavor
Instructions
- Prepare your aromatic rub:
- Mix the olive oil with lemon zest, chopped herbs, salt and pepper until it becomes a fragrant paste that coats your spoon.
- Season the chicken generously:
- Rub that herby mixture all over the bird, getting under the skin where possible, then stuff the cavity with lemon quarters and garlic.
- Arrange for roasting:
- Place the chicken breast side up in your roasting pan and scatter those halved potatoes all around like a cozy nest.
- Give the potatoes some love:
- Drizzle them with olive oil and season well with salt and pepper, then toss gently with your hands so every potato gets coated.
- Roast until golden:
- Let everything cook for about an hour, basting occasionally with those precious pan juices that form at the bottom.
- Check for doneness:
- Your meat thermometer should read 75°C (165°F) at the thickest part, and the juices should run clear when you pierce the thigh.
- Rest the chicken:
- Let the bird rest for 10 minutes so all those juices redistribute instead of running out onto your cutting board.
- Finish with feta and herbs:
- Crumble the feta over everything while it is still hot so it softens slightly, then scatter with fresh dill or parsley.
Save This chicken has become my go to for bringing people together, whether it is a casual Tuesday dinner or a slightly fancier Sunday lunch. Something about the ritual of carving a whole chicken at the table makes everyone slow down and actually talk to each other.
Making It Your Own
Baby Yukon Gold or fingerling potatoes work beautifully if you cannot find new potatoes. I have also added olives and capers to the roasting pan for those who love a briny punch against the rich chicken.
What To Serve Alongside
A crisp green salad with a sharp vinaigrette cuts through the richness perfectly. I also love this with some roasted asparagus or simply steamed green beans dressed with more lemon.
Wine Pairing Notes
A chilled Sauvignon Blanc or Assyrtiko from Greece makes this feel like a proper Mediterranean feast. The acidity in the wine mirrors the lemon while complementing the salty feta.
- The chicken actually tastes better if you season it the night before and leave it uncovered in the fridge
- Save the pan juices and drizzle them over the carved meat, that liquid gold is not to be wasted
- Leftovers make the best chicken sandwiches the next day, if you somehow have any remaining
Save There is something deeply satisfying about a one pan meal that feeds people and makes them feel cared for. This chicken is simple enough for weeknights but special enough for the moments that matter.
Recipe FAQs
- → How do I know when the chicken is done?
Insert a meat thermometer into the thickest part of the thigh, avoiding bone. The internal temperature should reach 75°C (165°F). The juices should run clear when you pierce the thigh, and the leg should wiggle freely in its joint.
- → Can I use chicken pieces instead of a whole bird?
Absolutely. Use bone-in, skin-on thighs or quarters. Reduce the cooking time to 45-55 minutes, depending on piece size. Arrange pieces in a single layer with potatoes around them.
- → What potatoes work best for this dish?
Small new potatoes or baby Yukon Golds are ideal because they hold their shape well during roasting. Their waxy texture becomes creamy inside while developing a crispy exterior in the hot pan juices.
- → Can I prepare this ahead of time?
You can rub the herb mixture onto the chicken and refrigerate it for up to 2 hours before roasting. The dish is best served fresh, but leftovers keep well for 2-3 days and reheat beautifully at 180°C (350°F).
- → What can I serve with this roasted chicken?
A crisp green salad with vinaigrette balances the rich flavors. Roasted seasonal vegetables like asparagus or green beans work well. Crusty bread soaks up the flavorful pan juices, and Sauvignon Blanc or Pinot Grigio complement the Mediterranean herbs.