Save The first time I made this roasted chicken, my tiny apartment filled with such incredible aromas that my neighbor actually knocked on my door to ask what was happening in my kitchen.
I served this at my first dinner party in that apartment, and my friend Sarah who claims to hate roast chicken went back for thirds.
Ingredients
- Whole chicken: Pat it really dry with paper towels, I learned this helps the skin get properly crispy instead of soggy
- Olive oil: Use good quality stuff here, youre essentially making a flavored oil that will coat everything
- Lemon: Zest it before cutting, the oils in the zest are where all the bright flavor lives
- Garlic cloves: Smashing them instead of chopping releases more oils to perfume the chicken from inside out
- Fresh oregano and thyme: Dried works in a pinch but fresh makes the kitchen smell incredible while roasting
- New potatoes: They cook evenly and their thin skins get wonderfully crisp in the chicken fat
- Feta cheese: Sprinkle it on at the end so it warms through and softens without melting completely away
Instructions
- Preheat and prepare:
- Get your oven to 200°C (400°F) and move a rack to the middle position while you grab your roasting pan.
- Make the herb paste:
- Mix olive oil, lemon zest, chopped herbs, salt, and pepper in a small bowl until it becomes a fragrant paste.
- Season the chicken:
- Rub that herb mixture all over the chicken, getting under the skin where you can, then stuff the cavity with lemon quarters and smashed garlic.
- Arrange everything:
- Place the chicken breast-side up in your roasting pan, then scatter halved potatoes all around it like a loyal audience.
- Season the potatoes:
- Drizzle the potatoes with olive oil and toss them gently with salt and pepper until theyre glistening.
- Roast with care:
- Let it cook for about an hour, basting the chicken and potatoes with pan juices once or twice, and cover the potatoes with foil if theyre browning too fast.
- Check for doneness:
- Insert your meat thermometer into the thickest part of the chicken, it should read 75°C (165°F) when its done.
- Rest and finish:
- Let the chicken rest for 10 minutes so the juices redistribute, then scatter crumbled feta and fresh herbs all over everything.
Save This recipe has become my go-to for Sunday suppers because it looks impressive but mostly takes care of itself in the oven.
Making It Your Own
I sometimes add olives or capers during the last 15 minutes of roasting for a briny punch that cuts through the rich feta.
Perfect Wine Pairing
A crisp Sauvignon Blanc cuts through the savory feta while complementing the bright lemon notes in the chicken.
Leftover Magic
The leftovers make the best sandwiches the next day, piled onto crusty bread with some of those roasted potatoes and extra feta.
- Wrap leftover chicken tightly and it will keep beautifully for three days in the refrigerator
- The flavors actually develop overnight, making the leftovers arguably better than the first night
- Reheat gently at 160°C (325°F) to keep the meat from drying out
Save Theres something deeply satisfying about serving a whole roasted chicken, it feels like proper cooking without the proper cooking stress.
Cooking Questions
- → How do I know when the chicken is done?
Insert a meat thermometer into the thickest part of the chicken, typically the thigh. It should read 75°C (165°F). The juices should run clear when pierced, and the skin should be golden brown.
- → Can I use chicken pieces instead of a whole bird?
Absolutely. Use bone-in, skin-on pieces like thighs, drumsticks, or breasts. Adjust the cooking time to about 35-45 minutes, depending on the size of the pieces.
- → What potatoes work best for this dish?
Small new potatoes are ideal because they hold their shape well during roasting. Baby Yukon Gold or fingerling potatoes make excellent substitutes if you prefer.
- → Can I make this ahead?
You can marinate the chicken in the herb mixture for up to 2 hours before roasting. The dish is best served fresh, but leftovers reheat beautifully in a 180°C (350°F) oven.
- → What sides pair well with this?
A crisp green salad with vinaigrette balances the richness. Roasted vegetables like asparagus or green beans also complement the Mediterranean flavors nicely.
- → Is feta necessary?
Feta adds a wonderful creamy, tangy finish. If you don't enjoy feta, try crumbled goat cheese or simply omit it—the dish remains delicious without.