Roasted Chicken with Lemon Herbs

Experience the ultimate comfort of a home-cooked meal with this roasted chicken dish. Infused with the bright, citrusy notes of lemon and a medley of Mediterranean herbs, this recipe transforms simple ingredients into a nostalgic feast. The addition of creamy, crumbled feta provides a savory depth that perfectly complements the golden, juicy chicken and buttery potatoes.

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As the chicken roasts, its savory juices mingle with the olive oil to create a rich basting liquid for the halved new potatoes. The result is a dish where every bite of potato is as flavorful as the chicken itself. Finishing the meal with fresh dill and salty feta adds a modern, gourmet touch to this classic roasting technique.

Ingredients

• 1 whole chicken (about 1.5 kg / 3.3 lbs), patted dry
• 2 tbsp olive oil
• 1 lemon, zested and quartered
• 4 garlic cloves, smashed
• 1 tbsp fresh oregano, chopped (or 1 tsp dried)
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1 tsp salt
• ½ tsp black pepper

• 1 kg (2.2 lbs) small new potatoes, halved
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp fresh parsley, chopped

• 100 g (3.5 oz) feta cheese, crumbled
• 2 tbsp fresh dill or parsley, chopped
• Extra lemon wedges, to serve

Instructions

Step 1

Preheat the oven to 200°C (400°F).

Step 2

In a small bowl, mix olive oil, lemon zest, chopped herbs, salt, and pepper. Rub this mixture all over the chicken, inside and out. Stuff the cavity with the lemon quarters and smashed garlic cloves.

Step 3

Place the chicken breast-side up in a large roasting pan. Scatter the halved potatoes around the chicken. Drizzle potatoes with olive oil, and season with salt and black pepper. Toss gently to coat.

Step 4

Roast for 1 hour, basting the chicken and potatoes with pan juices once or twice. If potatoes brown too quickly, cover loosely with foil.

Step 5

Check the chicken for doneness (internal temperature should reach 75°C/165°F at the thickest part). If needed, roast for an additional 10–15 minutes.

Step 6

Remove the pan from the oven. Let the chicken rest for 10 minutes before carving.

Step 7

Sprinkle crumbled feta and fresh dill/parsley over the potatoes and chicken. Serve with extra lemon wedges.

Zusatztipps für die Zubereitung

Für ein besonders intensives Aroma können Sie das Hähnchen bereits bis zu 2 Stunden vor dem Braten mit der Kräutermischung marinieren. Achten Sie darauf, das Fleisch vor dem Einreiben gut trocken zu tupfen, damit die Haut im Ofen besonders knusprig wird.

Varianten und Anpassungen

Sollten keine kleinen neuen Kartoffeln verfügbar sein, eignen sich auch Baby Yukon Gold oder Fingerling-Kartoffeln hervorragend. Für eine zusätzliche würzige Note können Sie kurz vor Ende der Garzeit einige Oliven oder Kapern in die Pfanne geben.

Serviervorschläge

Dieses Gericht harmoniert wunderbar mit einem spritzigen Weißwein wie einem Sauvignon Blanc. Servieren Sie das Hähnchen direkt aus der Pfanne und reichen Sie zusätzliche Zitronenspalten für eine frische Säure am Tisch.

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Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

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Whether it is a quiet family dinner or a weekend gathering, this roasted chicken with pot potatoes, lemon herbs, and feta is a reliable centerpiece that never fails to impress. Enjoy the vibrant colors and rich textures of this simple Mediterranean classic.

Recipe FAQ

→ 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 easily in its joint.

→ Can I marinate the chicken ahead of time?

Absolutely. Rub the herb mixture over the chicken and refrigerate for up to 2 hours before roasting. This allows the flavors to penetrate deeper into the meat, resulting in more flavorful results.

→ What potatoes work best for this dish?

Small new potatoes are ideal as they cook evenly and develop a creamy interior. Baby Yukon Gold or fingerling potatoes make excellent alternatives. Just keep them similar in size so they roast at the same rate.

→ Should I cover the chicken while roasting?

No need to cover the chicken. Roasting uncovered creates crispy, golden skin. Only cover the potatoes loosely with foil if they're browning too quickly before the chicken is finished cooking.

→ Can I add other vegetables to the roasting pan?

Certainly. Olives, capers, or even chunks of bell onion can be added during the last 30 minutes of cooking. Just keep in mind that adding too many vegetables may lower the pan temperature and extend cooking time.

→ How long should the chicken rest before carving?

Let the chicken rest for 10 minutes after removing from the oven. This allows the juices to redistribute throughout the meat, ensuring moist, tender servings rather than having all the flavorful juices run out onto the cutting board.